Baked Hummus Food

HUMMUS

Steps:

• Thoroughly rinse the chickpeas in a colander under cold running water. Tip into the large bowl of a food processor along with 60ml of the oil and blitz until almost smooth. Add the garlic, lemon and tahini along with 30ml water. Blitz again for about 5 mins, or until the hummus is smooth and silky.
• Add 20ml more water, a little at a time, if it looks too thick. Season and transfer to a bowl. Swirl the top of the hummus with the back of a dessert spoon and drizzle over the remaining oil. Serve with crunchy crudités and toasted pitta bread, if you like.

BAKED HUMMUS

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.

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.

HUMMUS

Steps:

• Reserving the liquid from the cans, drain the chickpeas in a colander (no need to rinse them). Set a few chickpeas aside for garnishing the hummus.
• In the bowl of a food processor fitted with metal blade, combine the chickpeas, lemon juice, tahini, garlic, cumin, cayenne pepper, salt, olive oil, and ⅓ cup of the reserved canning liquid. Process for several minutes until smooth and creamy. The hummus should hold its shape when you drag a spoon through it; add more liquid and process again if it seems too thick. Taste and add adjust seasoning, if necessary.
• Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with parsley and paprika, then garnish with the reserved chickpeas. Serve at room temperature with pita bread, pita chips or crudités.
• Make-Ahead Instructions: Hummus can be made and stored in a covered container in the refrigerator up to two days ahead of time. Bring to room temperature before serving.

SIMPLE HOUMOUS

Steps:

• Drain and tip the chickpeas into a food processor.
• Peel and add the garlic, then add the tahini, a good squeeze of lemon juice and 1 tablespoon of oil.
• Season with a pinch of sea salt, then pop the lid on and blitz.
• Use a spatula to scrape the houmous down the sides of the bowl, then blitz again until smooth.
• Have a taste and add more lemon juice or a splash of water to loosen, if needed, then transfer to a serving bowl.
• Serve with sliced crunchy veg, such as carrots, cucumbers, radishes or peppers, and some warm flatbreads.

HUMMUS

Steps:

• Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

WHAT TO EAT WITH HUMMUS (22+ IDEAS!)

Steps:

• Preheat your oven to 350 °F (175 °C) and line two baking sheets with parchment paper.
• Put the cubed sweet potatoes and cooked chickpeas on one baking sheet. Add cumin and some salt, then toss to combine. Arrange everything into a single layer.
• Place the sliced zucchini on the other baking sheet, arranged into a single layer.
• Put both sheets into the oven for 10 minutes, then flip the zucchini and slightly toss the chickpeas and sweet potatoes. Bake for another 10 minutes, then remove from the oven.
• In the meantime, wash your fresh produce and divide everything equally between two serving bowls. Sprinkle with some salt and lemon juice, mix, then let it sit to allow the flavors to soak in until your baked components are done.
• Time to assemble! Top your veggies in the two bowls with the roasted sweet potato cubes and chickpeas and roll the zucchini into ribbons if you like - this way, they will be easier to grab with a fork and make your bowl look prettier!
• Add a dollop of your favorite hummus and enjoy your easy vegan bowl.

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.

HUMMUS

Steps:

• Drain beans and reserve the liquid when you do so.
• Blend beans, along with the other ingredients and 1/4 cup of the liquid.
• Process until the mixture is smooth.
• Add liquid until the desired consistency is reached.
• Adjust seasonings alongwith more cumin, lemon juice, salt and pepper.