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
AUTHENTIC MIDDLE EASTERN HUMMUS (CHUMMUS)
Authentic chummus is very different and SO much tastier than its American counterpart. This chummus is creamy and delicate in taste rather than overpowered with garlic or thick and pasty. It is eaten warm, fresh, and as a whole meal spread out in a dish and drizzled with fresh olive oil. It is scooped up with pita, raw onion slices, or just a fork. Do NOT use canned chickpeas (garbanzo beans)!
Provided by Simone
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Rinse the garbanzo beans and and place in a pot. Fill with enough water to cover by at least 1 inch. Add baking soda, if using. Bring to a boil and then simmer over medium heat until the beans are very soft, 1 1/2 to 2 hours.
- Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish. Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth, adding 1/2 cup of olive oil gradually. Add some of the reserved water if needed to help it blend. Add the tahini and blend in along with the lemon juice. Blend in the garlic, cumin and salt.
- Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil.
Nutrition Facts : Calories 550.8 calories, Carbohydrate 51.2 g, Fat 32.3 g, Fiber 15.2 g, Protein 18.4 g, SaturatedFat 4.4 g, Sodium 78.5 mg, Sugar 8.3 g
AUTHENTIC HUMMUS
This recipe is from my dear friend, Elias, and his family. They are from the Middle East and this recipe is a staple for them. It has just the right balance of flavours.
Provided by Leggy Peggy
Categories Beans
Time 10m
Yield 2 1/4 cups, 18 serving(s)
Number Of Ingredients 9
Steps:
- Drain and rinse garbanzos. Do NOT use can juices for the liquid in this recipe. They 'muddy' the flavour of the end result.
- Put garlic, tahini and salt in a blender or food processor and buzz until ingredients are well mixed (10-15 seconds).
- Add garbanzo beans (one can at a time) and blend after each addition. You can reserve a few whole beans for garnish.
- Add lemon juice and blend.
- Add as much water as you need for the consistency you like. I usually use it all, unless the lemon is ultra juicy.
- Spread hummus on a flat plate. Create a bowl shape by elevating the edges with hummus.
- Drizzle olive oil over the hummus, sprinkle with paprika and garnish with reserved whole beans and chopped parsley.
- Serve with flat Arabic bread. It's nice to toast the bread lightly in the oven.
Nutrition Facts : Calories 81.7, Fat 2.5, SaturatedFat 0.3, Sodium 168.9, Carbohydrate 12.3, Fiber 2.5, Sugar 0.1, Protein 3
HUMMUS (OR HUMUS) - AUTHENTIC
This is the BEST hummus / humus recipe I've ever made. It tastes just like the hummus that is served at Middle Eastern restaurants and has had all my friends raving. I've tried lots of hummus recipes in my quest for the best and I believe this is the one. It was given to my by a work colleague who said she's always inundated for the recipe after people have tried it. One important note - don't substitute canned for dried chickpeas- it won't work! I did this the first time I made it and it was too salty. It's a little bit of extra effort/preparation - but using dried chickpeas guarantees the right combination of flavours. The amounts below make large serving of the dip - you can easily halve or quarter the amounts and still get a delicious result.
Provided by amanda l b
Categories Beans
Time 8h10m
Yield 2 bowls, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Soak the garbanzos (chickpeas) in water for 6 hours. there should be enough water to more than cover the chickpeas and allow them to expand.
- Drain the chickpeas and put in a large saucepan with 2 litres of fresh water.
- Simmer for 1 1/4 hours - or until the chickpeas are very tender.
- Drain the chickpeas, reserving about 1 cup of the liquid. Allow the chickpeas to cool (I often run them under cold water).
- Put the chickpeas in a food processor with all remaining ingredients - except the reserved liquid and the extra oil and paprika.
- Process until smooth and creamy looking, adding some of the reserved liquid until the desired consistency is achieved.
- Serve drizzed with olive oil and paprika.
Nutrition Facts : Calories 238.1, Fat 13.6, SaturatedFat 1.8, Sodium 594.9, Carbohydrate 23.4, Fiber 6.4, Sugar 4, Protein 7.6
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AUTHENTIC HUMMUS RECIPE | MIDDLE EASTERN HUMMUS RECIPE
From hildaskitchenblog.com
5/5 (5)Total Time 10 minsCategory Appetizers, Side Dish, SnacksCalories 195 per serving
- Drain garbanzo bean, reserving a few tablespoons of the liquid for later use. Add garbanzo beans to a food processor, along with 3 tablespoons of olive oil. Reserve the remaining tablespoon of olive oil.
- Add the remaining ingredients and pulse until smooth. Add the reserved garbanzo beans liquid to achieve the right consistency.
- To serve, transfer to a plate and smooth with the back of a spoon. Pour the remaining olive oil over the hummus. Sprinkle with paprika, or cayenne.
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