Smoothhummous Recipes
BEST HUMMUS
Learn how to make the best homemade hummus! It's creamy, dreamy and light. This hummus recipe is easy to make-no peeling chickpeas or overnight soak required. Recipe yields about 2 cups.
Provided by Cookie and Kate
Categories Dip
Time 40m
Number Of Ingredients 10
Steps:
- Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they're quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).
- Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
- Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
- While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
- Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
- Taste, and adjust as necessary-I almost always add another 1/4 teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.
- Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.
Nutrition Facts : ServingSize 1/4 cup, Calories 151 calories, Sugar 1.5 g, Sodium 224.9 mg, Fat 10.6 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 11.1 g, Fiber 3.4 g, Protein 4.9 g, Cholesterol 0 mg
EASY HUMMUS RECIPE: HOW TO MAKE HUMMUS
How to make hummus the traditional way. No fuss. No extra flavors added. Just a plain, classic homemade hummus recipe. And a couple of tricks will ensure you achieve the best hummus ever--thick, smooth, rich, and ultra creamy. Be sure to see the video tutorial as well.
Provided by Suzy Karadsheh
Categories Appetizers
Time 20m
Number Of Ingredients 9
Steps:
- Add chickpeas and minced garlic to the bowl of a food processor. Puree until a smooth, powder-like mixture forms.
- While processor is running, add ice cubes, tahini, salt, and lemon juice. Blend for about 4 minutes or so. Check, and if the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach desired silky smooth consistency.
- Spread in a serving bowl and add a generous drizzle of Early Harvest EVOO. Add a few chickpeas to the middle, if you like. Sprinkle sumac on top. Enjoy with warm pita wedges and your favorite veggies.
Nutrition Facts : Calories 176 calories, Sugar 3.1 g, Sodium 153.2 mg, Fat 8.7 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 19.4 g, Fiber 5.2 g, Protein 7.2 g, Cholesterol 0 mg
HUMMUS... SMOOTH & CREAMY
Forget those tubs in the supermarket, they never taste like the real thing. I always use Ziyad brand products for a more authentic middle eastern taste.The addition of the "tetbeleh" is how it is mainly made in the Jordan. In the mid east people enjoy this as a breakfast side, typically someone makes a run to the nearby falafel restaurant and brings back falafel, hommus and foul(fave beans) and serve with a side of green olives, white cheese and tea using our pita bread as our spoons, and there you have a middle eastern breakfast. In the U.S. it is served as a side dish for the most part, but in the middle east it is more a breakfast dish.
Provided by chef FIFI
Categories Peppers
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place the beans and garlic cloves in a saucepot and bring to a boil.Save broth for reserve.
- Place only the beans and garlic in food processor.
- Run the processor to grind up the beans.
- Add olive oil, tahini, yogurt, lemon juice, salt and 3/4 cup reserved broth from beans.
- You will need to let it blend in the food processor for about 10 minutes to get creamy.
- Afterwards if you want it a bit looser add a tiny bit of broth and stir well.
- Meanwhile combine garlic, hot pepper and salt in a mortar pestle and smash until mush.
- Add lemon juice to the garlic/jalapeño condiment and stir well.
- Spread out hummus on a plate, place a few tablespoons of the tetbeleh in the middle.
- Place in the refrigerator for about an hour or so.
- Decorate with paprika.
- Drizzle with olive oil.
- Serve with pita wedges.
- Hummus will last for 2 days in the fridge.
- Enjoy!
Nutrition Facts : Calories 477.3, Fat 37.6, SaturatedFat 5.4, Cholesterol 1.9, Sodium 879, Carbohydrate 30.2, Fiber 6, Sugar 1.7, Protein 8.7
More about "smoothhummous recipes"
EASY SMOOTH HUMMUS RECIPE - THE BOAT GALLEY
From theboatgalley.com
Estimated Reading Time 2 mins
- Mix 1/2 cup of the water, garlic, cumin, salt, lemon/lime juice and tahini in a saucepan. Slowly add the garbanzo flour, mixing as you go.
- Slowly add the remaining water, again mixing as you go. Adding slowly and mixing well so there are no lumps is key.
- Bring the mixture to a boil while stirring and turn down to a simmer immediately when it begins to boil. Keep stirring (it can scorch if you don't stir) and let it simmer for 3 minutes.
- Remove from the stove, pour into a lidded plastic bowl, cover with a thin coating of olive oil and either eat immediately or refrigerate.
EXTRA SMOOTH HUMMUS RECIPE (BETTER THAN STORE-BOUGHT ...
From littlespicejar.com
5/5 (10)Category 30 Minute MealsServings 5Total Time 20 mins
- BOIL: Add the drained chickpeas to a saucepan and cover with 3 cups of water. Add the baking soda and bring the chickpeas to a boil over high heat. Once boiling, lower the heat to medium-low and allow the chickpeas to simmer for 10-12 minutes until you see the chickpea peels floating to the top. If fine if the chickpeas get super soft, we're processing them anyway!
- DRAIN: Drain the chickpeas in a colander or mesh strainer and remove all the peels that you can easily take off the chickpeas. You could also just rub the chickpeas in the colander to help loosen up more peels and remove them. Rinse the chickpeas under cold running water and continue to remove any peels that may have released from the chickpeas.
- PROCESS: Add the garlic, tahini, and lemon juice to a food processor and process until completely smooth, this will take 1-2 minutes. Then, add ½ of the chickpeas, along with the olive oil, salt, ground cumin, and 2 tablespoons of the chickpea liquid. Process until it forms a smooth paste. Then, add the remaining chickpeas and 1 tablespoon of the chickpea liquid. Continue to process in the food processor until smooth. If you feel the hummus is still thick, you can add the one remaining tablespoon of the chickpea liquid (aquafaba) and process it for another 10 seconds. Serve the hummus with pita chips or pita bread.
THE SECRET TO SMOOTH AND CREAMY HUMMUS | YUMSOME
From yumsome.com
Estimated Reading Time 5 mins
- Place the drained chickpeas (reserving a few for decoration), aquafaba, tahini, lemon juice, and ¼ tsp sea salt into a food processor or blender, and blend for 2-3 minutes, until smooth. If necessary, add more aquafaba (or water) to loosen the hummus.
- Decant into a bowl, make a well in the centre, pour in the olive oil, and decorate with the remaining chickpeas.
AUTHENTIC LEBANESE HUMMUS - FEELGOODFOODIE
From feelgoodfoodie.net
- Place chickpeas in a bowl of water and rub them together to peel the skin (optional step, but helps create a creamy texture).
- Drain the garbanzo beans and transfer them to a food processor. Blend them alone until they become powder-like, scraping down the sides as needed.
- Add the lemon juice, tahini, garlic cloves and salt and 2-3 ice cubes, and blend for about 5 minutes until smooth. Taste and adjust as needed by adding more lemon juice or salt.
- Spoon the hummus onto a plate or bowl, and spread the hummus with the back of a spoon to create swirls.
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From inspiredtaste.net
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THE SECRET TO *REALLY* SMOOTH HUMMUS - FIFTEEN SPATULAS
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Estimated Reading Time 2 mins
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From garlic-head.com
Estimated Reading Time 5 mins
- The evening before you plan to have the hummus, soak the chickpeas in a large pot of water overnight. The water should be double the volume of the beans (they will expand a great deal as they absorb liquid).
- Drain the chickpeas. Blend the beans in a food processor for about a minute. While motor is running, add in all remaining ingredients. After water is added, let processor run for 5 minutes (this sounds long but trust me). This will yield the most pillowy and smooth hummus. Place hummus in the fridge and let rest for 30 minutes before serving. Once ready, let come to room temperature, drizzling with more tahini, olive oil, lemon juice, and fresh parsley.
ULTRA SMOOTH HUMMUS RECIPE - SANDRA VALVASSORI
From sandravalvassori.com
Estimated Reading Time 8 mins
- Add garlic through the feed tube of a food processor while running and process for a few seconds until garlic is minced. Stop the processor and add the cooked chickpeas and salt. Puree until a smooth, paste-like mixture forms, adding a few splashes of cooking liquid if necessary.
- Add tahini, lemon juice and 2 tablespoons ice water. Blend for about 4 minutes or so, scraping down any tahini stuck to the sides and bottom of the processor as necessary. If the consistency is too thick, add a little more ice water, one tablespoon at a time. Blend again until the hummus is fluffy and smooth.
- At this point it is important to taste, and adjust seasoning as necessary—I almost always add another pinch of salt and few more squirts of lemon juice.
- Spoon into a serving bowl and swirl with the back of a spoon to make a few swooshes. Drizzle with your best olive oil and serve with warm pita bread, flatbread, or veggies. Leftover hummus keeps well in the refrigerator, in a tight-lid container, for up to 1 week.
THE BEST CREAMY HUMMUS - EATING BIRD FOOD
From eatingbirdfood.com
Estimated Reading Time 4 mins
- Place cooked chickpeas and baking soda in a medium saucepan and cover with water. You want 1-2 inches of water above the chickpeas. Bring the mixture to a boil over high heat.
- Boil chickpeas, reducing heat if necessary to prevent the pan from overflowing, for about 20 minutes, or until the chickpeas are quite soft but not mushy. While the chickpeas boil, skim off any foam and/or skins that float to the surface. After 20 minutes, drain the chickpeas and run under cool water. At this point you can peel the chickpeas if desired but it’s not necessary.
- In a food processor add chickpeas, tahini, lemon juice, olive oil, garlic and salt. Process until smooth (about 1 -2 minutes) while gradually adding ice water as desired to thin the hummus, scraping down sides of the processor bowl as needed. Once the hummus is completely smooth, taste and season with more salt, if needed.
- Transfer to a bowl for serving. Top with a drizzle of olive oil, fresh herbs, za'atar, cayenne pepper and/or paprika. Serve with chopped veggies or pita chips for dipping. Store any leftovers in the fridge for up to three days.
HOMEMADE HUMMUS (ULTRA SMOOTH AND CREAMY RECIPE ...
From neighborfoodblog.com
- Remove the skins from the chickpeas. I find the easiest way to do this is to pinch the chickpeas between your thumb and forefinger, with the pointy side facing your hand. Squeeze the chickpea and the skin should pop right off. Place the skinned chickpea in the blender, and the skins in the trash.
- Once all the chickpeas are skinned and in the blender (or food processor), pulse until the chickpeas are in sandy looking crumbles. You may need to stop and shake the blender and/or scrape down the sides a few time.
- Add the tahini, lemon juice, garlic, and salt, and blend until smooth, scraping the bowl as needed.
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