Hummus is the perfect food to snack on. It's delicious, full of flavor and you can dip almost anything into it. It's also relatively low in calories and very nutritious! As it turns out, this yummy treat has its own very special day too. If you've been missing ordering hummus from your favorite restaurant, you'll be excited to know that it's also pretty easy to make. These 4 recipes are diverse in the level of skill it takes to make them and offer a variety of different flavors.
Ingredients
1 - 14 oz can of chickpeas
2 cloves of garlic
¼ cup of tahini sauce
2 tablespoons of lemon juice
1 teaspoon of cumin
½ teaspoon of salt
½ teaspoon of black pepper
2 tablespoons of extra virgin olive oil
2 tablespoons of water
Directions
1. Add the chickpeas, garlic, tahini, lemon juice, and seasonings to the bowl of a food processor and blend the ingredients together until they're smooth. Slowly add in the olive oil and water until the mixture is creamy and smooth.
2. Garnish with chopped parsley, red pepper flakes, pinenuts, or any of your favorite toppings, a drizzle of olive oil and serve!
Roasted Garlic Hummus
1 cup of dry chickpeas or 2 - 15-oz. cans of chickpeas
1 head of garlic
2 tsp. of extra-virgin olive oil
2 tsp. of baking soda, divided
1 tbsp. of lemon juice
1/2 cup of tahini
1 tsp. of cumin
1 1/2 tsp. of kosher salt
1/2 tsp. of red pepper flakes
3/4 cup olive oil
Paprika
Freshly chopped parsley
Freshly ground black pepper
Directions
1. Place chickpeas and 1 tsp baking soda in a large bowl, cover with water by at least an inch and let it soak overnight.
2. Preheat oven to 400 degrees. Remove water from chickpeas and put them in a large pot. Add in leftover baking soda and cover with water by one inch. Boil then cover and lower heat. Let simmer for about an hour until tender and falling apart. Skim off the foam on top if needed
3. Cut the top off of the head of garlic. Drizzle with olive oil and season with salt and pepper. Wrap in foil and place in a shallow dish. Roast for about 40 minutes until golden and soft. Let cool and then remove garlic cloves.
4. Drain chickpeas and place them in the bowl of a food processor. Add in garlic, lemon juice, cumin, salt, tahini, red pepper flakes, and pepper then blend until a creamy smooth texture.
5. With the food processor running, slowly blend in the olive oil until the hummus has a smooth consistency.
6. Place in a serving bowl, top with olive oil, paprika, parsley and enjoy!
Ingredients
30 oz can of chickpeas, drained
1/3 cup of drained chickpea liquid, or more, as needed
1/2 cup of tahini
1/4 cup of olive oil
2 lemons, juiced
2 garlic cloves
1 tsp of cumin
1/2 tsp of salt
olive oil
paprika
fresh parsley
1. In a food processor, combine the chickpeas, lemon juice, salt, garlic, and yogurt and blend for about 1 minute.
2. Open the food processor, scrape the sides and blend for another minute.
3. While the processor is running, pour in the olive oil, checking periodically for a smooth consistency. If it's too thick, add 1 tablespoon of water.
4. Garnish with smoked paprika, fresh parsley, and drizzle with additional olive oil before serving
Roasted Red Pepper Hummus
2 whole red bell peppers or 3/4 cup of chopped jarred roasted red peppers
1 - 15oz can of chickpeas or 1 1/2 cups cooked chickpeas
1/4 cup of fresh lemon juice (about 1 large lemon)
1/4 cup of tahini
1 small garlic clove, minced
2 tablespoons extra virgin olive oil, plus more for serving
1/2 teaspoon of ground cumin
Pinch cayenne pepper
Salt to taste
Directions
1. Move the oven rack so that it's about 5 inches from the broiler and turn the broiler on. Remove the core of peppers then cut into large flat pieces. On a baking tray lineup the pepper pieces skin-side up. Broil for 5 to 10 minutes until the pepper's skin is charred.
2. Add the roasted peppers to a resealable plastic bag or covered bowl, seal then wait 10 to 15 minutes until cool enough to handle. Once cooled, gently peel away the charred pepper skin and discard. Keep 1 to 2 pieces of the peeled roasted pepper to use as garnish when finished, then chop the rest.
3. In the bowl of a food processor, combine the tahini and lemon juice and blend for 1 minute. Scrape the sides and bottom of the bowl then blend for 30 seconds more.
4. Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the blended tahini and lemon juice. blend for 30 seconds, scrape the sides and bottom of the bowl then blend for about another 30 seconds.
5. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and blend for 1 minute. Scrape mixture, then add remaining chickpeas and blend until it is thick and smooth.
6. Add the roasted peppers and blend for 1 to 2 minutes more or until smooth. If the hummus isn't at the desired texture or still has bits of chickpea, slowly add 1 to 3 tablespoons of water until the mixture is more consistant.
7. Taste for salt and adjust as needed and garnish with reserved roasted peppers, chopped
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May 14, 2020 at 09:19AM
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4 Tasty Hummus Recipes For Dipping Any Time | Moms.com - Moms
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