Warm Hummus Recipes
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
BAKED HUMMUS
Yummy appetizer with crackers.
Provided by Vicki
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 25m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread hummus evenly in 8x8-inch baking dish; sprinkle with feta cheese. Toss olives and tomatoes together in a bowl; layer on top of feta. Drizzle with olive oil.
- Bake in the preheated oven until bubbly, 15 to 20 minutes.
Nutrition Facts : Calories 131.1 calories, Carbohydrate 5.7 g, Cholesterol 17.5 mg, Fat 10.1 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 3.8 g, Sodium 419.3 mg, Sugar 1 g
WARM HUMMUS
In this comforting Turkish version of hummus the chickpea purée is warmed in the oven and topped with pine nuts. In the authentic version, a generous amount of melted butter would be drizzled over the top before baking. I have substituted a moderate amount of olive oil for the butter.
Provided by Martha Rose Shulman
Categories appetizer
Time 35m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Heat the oven to 400 degrees. Oil a small baking dish or oven-proof bowl. Turn on a food processor fitted with the steel blade and drop in the garlic. Process until the garlic adheres to the sides of the bowls. Turn off the machine and scrape down the sides of the bowl. Add the chickpeas and cumin and turn on the machine.
- Combine 3 tablespoons of the olive oil, the lemon juice, and the tahini, and add to the machine. Process until the mixture is smooth. Season to taste with salt. Scrape into the baking dish or bowl. Drizzle on the remaining tablespoon of olive oil and sprinkle on the pine nuts and red or Aleppo pepper.
- Bake for 10 to 15 minutes and serve hot with pita bread.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 19 grams, Carbohydrate 27 grams, Fat 23 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 283 milligrams, Sugar 4 grams
HOT WING HUMMUS
Craving hot wings but don't want the calories? This hummus variation will do the trick. Creamy, low fat, and full of flavor. Can be made as hot or mild as you like. Tastes great with celery sticks, too! It's good right away, and even better the next day!
Provided by chihuahualover
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 15m
Yield 12
Number Of Ingredients 9
Steps:
- Combine garbanzo beans and great northern beans in a large colander; rinse and allow to drain.
- Place the beans, wing sauce, ranch dressing mix, lemon juice, tahini, and garlic in the bowl of a food processor; process until smooth, scraping down the sides as necessary. Add olive oil and blend until hummus has thinned to desired consistency. Season with salt and pepper.
Nutrition Facts : Calories 95.9 calories, Carbohydrate 15.7 g, Fat 2 g, Fiber 2.8 g, Protein 4.2 g, SaturatedFat 0.2 g, Sodium 524.5 mg
WARM HUMMUS
Provided by Florence Fabricant
Categories easy, condiments, appetizer
Time 50m
Yield 8 to 10 appetizer servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. With food processor running, drop garlic, cumin seeds and large pinch salt through feed tube, and process until minced. Add chickpeas, 2 tablespoons hot water, tahini, oil and lemon juice, and process until smooth. Transfer mixture to shallow casserole, preferably earthenware.
- Heat butter in small skillet. Add pine nuts and kirmizi biber, stirring briefly, and pour over chickpea mixture. Bake for 20 minutes, and serve hummus warm with wedges of flatbread.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 11 grams, Carbohydrate 22 grams, Fat 15 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 254 milligrams, Sugar 4 grams, TransFat 0 grams
HOT FOR HUMMUS
This is the best hummus recipe I have come across. I always omit the harissa, since we don't like hot hummus but it would probably be tasty with the harissa as well! I always use either organic chickpeas or Bush's chickpeas. Store brands often cause the hummus to taste funny so I avoid them. The recipe came from Vegan Planet.
Provided by PDX Meems
Categories Spreads
Time 30m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place the chickpeas and lemon juice in a food processor and process until smooth.
- Add the tahini, harissa, garlic, parsley, and salt.
- Drizzle water in while processing until the desired consistency is achieved.
- Process until smooth and well blended.
- Transfer to a tightly covered container and refrigerate for at least 1 hour before serving to allow the flavors to develop.
- Stored tightly covered in the refrigerator, hummus will keep for up to 3 days.
- Serve chilled or at room temperature.
Nutrition Facts : Calories 145, Fat 5.6, SaturatedFat 0.8, Sodium 413.7, Carbohydrate 19.7, Fiber 4.1, Sugar 0.2, Protein 5.4
More about "warm hummus recipes"
HUMMUS RECIPE: YOTAM OTTOLENGHI’S HOMEMADE …
From masterclass.com
2.9/5 (25)Category Side DishCuisine Middle EasternTotal Time 13 hrs 30 mins
- 1. Soak the chickpeas overnight in a large bowl with enough cold water to cover by several inches, plus 1 teaspoon of baking soda. 2. Drain and refresh, then add to a large pot with enough water to cover by 2 to 3 inches and the remaining 1⁄2 teaspoon of baking soda. 3. Bring to a boil over medium-high heat, then lower the heat to medium, cover with a lid, and cook for at least 30 minutes and up to 60 minutes, skimming the top as necessary, until the chickpeas are soft enough to crush between two fingers. 4. Remove the lid, add the salt, and continue to cook for 15 minutes to season the chickpeas. Drain and set aside until ready to use.
- 1. While the chickpeas cook, make the [Tahini Sauce](https://www.masterclass.com/articles/yotam-ottolenghis-tahini-recipe) and the [Confit Garlic Oil](https://www.masterclass.com/articles/ottolenghis-confit-garlic-oil). 2. Set about 100 grams of the cooked chickpeas aside in a small bowl. 3. Add the remaining chickpeas, tahini paste, 8 of the confit garlic cloves, ½ teaspoon salt, and the lemon juice to the bowl of a food processor and blitz until smooth, 2–3 minutes. 4. With the machine running, slowly drizzle in the ice water until completely smooth and aerated. You may have to add slightly more water to reach the desired texture. Taste and adjust for seasoning if necessary. 5. Add the parsley, 2 tablespoons of Confit Garlic Oil, and a pinch of salt to the bowl with the reserved chickpeas, and stir to combine. Set aside. 6. Transfer the hummus to a shallow platter and smooth it out with the back of a spoon, creating a slight well in the center. (It’s okay if the hummus is a little ru
WARM HUMMUS WITH MUSHROOMS - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
3/5 (23)Category AppetizerServings 4Estimated Reading Time 3 mins
- Drain and rinse the chickpeas extra well. Add to the bowl of a food processor, along with the garlic and lemon juice.
- Process the beans for several minutes, scraping down the sides of the machine as needed. The mixture will be dry at this point, but I find this method makes the creamiest hummus.
- Add the tahini and continue to process, scraping down the sides, for another minute. Add a splash of cold water to loosen the hummus. Add salt and pepper to taste.
HUMMUS RECIPE WITH SPICED LAMB - DAVID LEBOVITZ
From davidlebovitz.com
Servings 4-6Estimated Reading Time 7 mins
WARM HUMMUS WITH GROUND LAMB AND ... - THE LEMON BOWL®
From thelemonbowl.com
4.2/5 (8)Total Time 32 minsCategory AppetizerCalories 133 per serving
- Prepare the Classic Hummus according to directions or purchase hummus in the store and spread out on a platter in a thin layer.
- Meanwhile, heat a medium non-stick skillet over medium high head and add ground lamb. Begin breaking down with a wooden spoon into bite sized pieces. Sprinkle with All-Purpose Lebanese Spice Blend and continue cooking until lamb is browned and cooked through.
- Using a slotted spoon, remove hot lamb and place directly onto the hummus platter. Sprinkle with pomegranate seeds as well as parsley and/or olive oil if you wish. Serve with pita bread.
THE 15 BEST HUMMUS RECIPES
From thespruceeats.com
Author Cathy JacobsPublished 2018-05-11
- Classic Hummus With Tahini. Want to make the traditional hummus that's been popular for centuries? Here's the ultimate classic recipe for this Middle Eastern dip, which includes tahini (sesame paste).
- Hummus Without Tahini. Traditional hummus recipes are made with tahini, but if you have an allergy to sesame, here's an alternative hummus recipe to try.
- Roasted Red Pepper Hummus. The sweetness and smokiness of roasted red peppers make a fantastic way to kick up the flavor of the traditional hummus recipe a notch.
- Black Bean Hummus. Southwestern cuisine meets a favorite Middle Eastern recipe in this protein- and antioxidant-rich hummus recipe that uses black beans instead of the traditional chickpeas.
- White Bean Hummus Dip. White bean hummus is super easy to make, and a great way to add variety to your appetizer table at parties and cookouts. Just a handful of ingredients go into this easy hummus dip recipe you can whip up in minutes in your food processor.
- Kalamata Olive Hummus. The savory, salty taste of Kalamata olives adds something special to this simple hummus recipe. Serve this tasty dip at buffet parties, alongside a tray of pita bread triangles, pita chips, crackers, or raw vegetables.
- Peanut Butter Hummus. Peanut butter hummus is a fun and unexpected appetizer that kids and adults alike will love. Packed with yummy flavor and high in protein, peanut butter hummus is great for vegetarians and peanut butter lovers.
- Cilantro and Lemon Hummus. Do you love the herbaceous green flavor of cilantro? If you do, you're sure to flip your lid over this sweet, earthy, lemony hummus recipe with a delightful cilantro twist.
- Carrot Hummus. Roasted carrots and garlic are combined with the usual hummus ingredients for a vibrant, creamy carrot hummus dip. Roasting the veggies adds a light sweetness and lots of nutrition.
- Pumpkin Hummus. Pumpkin adds pretty color and nice creaminess, making it a delicious fall appetizer. Fresh sage is a nice addition to this pumpkin hummus.
BEST LAYERED HUMMUS DIP - THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (30)Category AppetizerCuisine MediterraneanTotal Time 25 mins
- Prepare hummus in advance using this recipe for creamy homemade hummus OR prepare 16-oz of quality store-bought plain hummus.
- To make the spiced beef topping, heat 1 tbsp extra virgin olive oil in a skillet until shimmering but not smoking. Add most of the onions, keeping about 1 tbsp or so for later. Add green peppers and garlic. Cook over medium-high heat for about 4 minutes or so, stirring regularly, until softened.
- Add lean ground beef and saute until fully browned (about 8 mins or so.) Carefully drain any excess fat and return skillet to heat. Season beef with kosher salt, pepper, allspice, sumac, and cinnamon. Stir in tomato sauce, and cook another 5 mins or so, stirring occasionally.
- Assemble the layered hummus dip! Spread hummus in a serving bowl. Pour a generous drizzle of quality extra virgin olive oil (I used our Early Harvest Greek extra virgin olive oil.) Top with the spiced meat, fresh chopped tomatoes, parsley, the remaining red onion, and toasted pine nuts.
TURKISH HOT LAYERED HUMMUS APPETIZER L PANNING THE GLOBE
From panningtheglobe.com
5/5 Estimated Reading Time 5 mins
- Preheat the oven to 400ºF. Put all of the hummus ingredients into the bowl of a food processor and puree. Transfer to an oven-proof dish or casserole. Set aside. *Note: you can prepare the hummus ahead to this point, and keep it in the fridge, covered, for up to 24 hours. Allow it to come to room temperature before continuing. Put the hummus in the preheated oven a half hour before you want to serve it.
- Toast the pine nuts in a small, heavy, dry skillet over medium high heat, tossing constantly, until they begin to brown, 3-4 minutes. Add butter and stir. As soon as the butter is melted, turn off the heat and stir in the Aleppo pepper. Pour the whole mixture over the hummus. Place the hummus in the oven and cook for 25 minutes, until it’s hot and has risen a bit.
- While the hummus is heating, toss all the salad ingredients with the dressing in a small bowl. Set aside.
- When the hummus comes out of the oven, spoon the salad evenly over the top. Garnish with pine nuts and sesame seeds, if you like. Serve hot with pita, sliced baguette or crackers.
WARM HUMMUS FLATBREADS - GUIDING STARS
From guidingstars.com
Servings 4Estimated Reading Time 1 min
TURKISH-STYLE WARM HUMMUS RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.7/5 (6)Total Time 20 minsCategory Appetizer, CondimentCalories 214 per serving
HOW TO EAT: HUMMUS | LIFE AND STYLE | THE GUARDIAN
From theguardian.com
Estimated Reading Time 7 mins
WARM HUMMUS WITH PAN FRIED GROUND BEEF
From laurasleanbeef.com
Cuisine MediterraneanCategory 30 Minutes or Less, Appetizers, LunchServings 6Total Time 30 mins
EASY HUMMUS RECIPE TOPPED WITH PINE NUTS, RAISINS AND ...
From olivemagazine.com
Servings 4Total Time 25 minsCategory VeganCalories 392 per serving
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