Zestyhummus Recipes

HUMMUS

Steps:

• Extra smooth optional steps: If you want ultra smooth hummus, do one of the extra Smooth Hummus steps below (I rare bother!).
• Reserve for garnish: Reserve 10 or so chickpeas for garnish.
• Blitz! Place remaining chickpeas, garlic, lemon, tahini and olive oil in a food processor or blender. Blitz until it becomes a paste.
• Season - Add salt and pepper - if using canned chickpeas, add salt gradually because the saltiness varies from brand to brand.
• Thin sauce - Add reserved liquid from can. Blitz for a couple of minutes until smooth - but note you will have tiny little grains in it, it won't be 100% smooth unless you do one of the extra steps below.
• Adjust - Adjust lemon and salt to taste, adjust thickness with more liquid. It should be a soft dropping consistency, like ketchup.
• Serve the traditional way: dollop a big scoop of hummus on a plate or shallow bowl. Use a spoon to spread it and make swirls on the surface. Top with reserved chickpeas, drizzle generously with more olive oil and sprinkle with paprika.

BEST HUMMUS

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.

SIMPLE SPICY HUMMUS

Steps:

• Place chickpeas in a blender; top with olive oil, lime juice, tahini, and garlic. Blend mixture until smooth. Add water 1 tablespoon at a time and blend until desired consistency is reached. Add paprika, cayenne pepper, and cumin; blend until incorporated.

SUPREMELY SPICY HUMMUS

Steps:

• Combine tahini, olive oil, lemon juice, garlic, cayenne pepper, cumin, salt, sesame oil, and hot sauce in a food processor or blender; blend until very smooth, about 3 minutes. Add garbanzo beans and blend for 2 minutes. Add water and blend for 3 minutes more. Chill in refrigerator.

MICHELLE'S ZESTY HUMMUS-LIKE SPREAD

Steps:

• In a food processor, blend the garbanzo beans, Italian-style salad dressing, creamy salad dressing, 1/2 red bell pepper, oregano, garlic powder and sesame seeds.
• Spread on a bagel or pita, garnish with spinach and the leftover bell pepper, or serve as a dip with crackers, garnish with bell pepper cubes.

ZESTY HOMEMADE HUMMUS

Steps:

• Remove the skins from the chickpeas.*
• Add the chickpeas, tahini, lemon juice, olive oil, smoked paprika, salt & pepper to a food processor. Blend on high, stopping to scrape down the sides as needed.
• If the hummus is too thick, add water or additional olive oil and blend again until the desired consistency is reached.
• Transfer to a bowl and place in the fridge for at least 30 minutes. Remove from the fridge and top with additional olive oil, chick peas, smoked paprika and/or fresh parsley.
• Serve with warm pita and/or veggies.

ZESTY HUMMUS

Steps:

• Cut off both ends of each clove of garlic and remove outer layer of skin. In a toaster oven or conventional oven roast garlic for 10-15 minutes at 350 degrees. Garlic will be slightly golden and a little soft.
• In food processor, blend until smooth lime juice, tahini, water, garlic, basil, and pepper (to taste).
• Add garbanzo beans gradually and blend for several minutes until mixture is a smooth, thick paste.
• Add roasted red peppers and sun dried tomatoes and process again until well combined.
• If necessary, stop processor and scrape sides with a spatula. (Hummus will thicken if refrigerated, so add more water--up to an additional 1/2 cup-if it seems too thick).
• Ideally, hummus be served at room temperature within an hour or two of making. To store, refrigerate for up to 1 week in a covered container.
• Garnish with drizzled olive oil and slices of roasted red peppers.
• Surround with warm pita wedges or crackers and serve with fresh vegetables.

RUBY LATHON

Steps:

• 1 Drain and rinse soaked chickpeas. 2 Add chickpeas and garlic to a food processor; pulse until chickpeas are chopped. 3 Add all other ingredients to food processor except water and olive oil. 4 Process until ingredients are well incorporated, add olive oil while processing. 5 Add water until desired thickness/looseness is achieved. 6 Taste and adjust seasonings as needed. 7 Serve immediately or refrigerate. 8 Garnish with chopped tomatoes; serve with fresh vegetables or gluten-free crackers.

EASY HUMMUS RECIPE: HOW TO MAKE HUMMUS

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.

ZESTY HUMMUS

Steps:

• To a food processor add cooked chickpeas, tahini paste, cumin powder, smoked paprika, cayenne, garlic cloves, salt and pepper.
• Blend till mixture becomes smooth.
• With the food processor running add 3 tablespoons of olive oil and lemon juice.
• Blend till smooth.
• Transfer hummus to a serving plate and drizzle remaining 1/2 tablespoon of olive oil and cumin powder and cayenne before serving.