Barefoot Contessas Hummus Food
HUMMUS
Food Network
Provided by Ina Garten
Categories appetizer
Time 10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Place all the ingredients in the bowl of a food processor fitted with a steel blade and process until the hummus is coarsely pureed. Taste for seasoning and serve chilled or at room temperature.
BUTTERNUT SQUASH HUMMUS
Provided by Ina Garten
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees.
- Place the butternut squash on a sheet pan and drizzle with the olive oil. Sprinkle with the cinnamon, 2 teaspoons salt, and 1 teaspoon pepper. Toss with your hands and spread the squash out in one layer on the pan. Roast for 25 minutes, until tender, and set aside for 15 minutes to cool.
- Reserve 1/4 cup of squash for the garnish and transfer the rest to the bowl of a food processor fitted with the steel blade. Add the chickpeas, yogurt, tahini, lemon juice, garlic, Sriracha, 1 tablespoon salt, and 1 teaspoon pepper and pulse until coarsely processed but not pureed. Add 1/4 cup of the reserved chickpea liquid and pulse a few times to combine. If the hummus is too thick, add more liquid a few tablespoons at a time. Taste for seasonings, transfer to a serving bowl, garnish with the reserved butternut squash, drizzle with maple syrup, if desired, and serve at room temperature with toasted pita bread.
HUMMUS
For a quick dip, make Ina Garten's Hummus recipe from Barefoot Contessa on Food Network; use tahini, garlic and lemon juice to brighten up canned chickpeas.
Provided by Ina Garten
Categories appetizer
Time 10m
Yield about 2 3/4 cups
Number Of Ingredients 7
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.
SWEET RED PEPPER HUMMUS
Steps:
- Place the chickpeas, lemon juice, tahini, garlic, Sriracha, roasted red peppers, 4 teaspoons salt, and 2 teaspoons pepper in the bowl of a food processor fitted with the steel blade. Process until the mixture is coarsely pureed. Taste for seasonings, and transfer to a serving bowl. Drizzle with olive oil, sprinkle with toasted pine nuts, and serve cold or at room temperature with pita triangles and vegetables.
BAREFOOT CONTESSA'S HUMMUS
SO many good hummus recipes--here is another! Note: lemons at room temperature produce more juice than cold lemons!
Provided by Oolala
Categories Lemon
Time 7m
Yield 2 cups, 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients in the bowl of a food processor fitted with a steel blade and process until hummus is coarsely pureed.
- Serve chilled or at room temperature.
Nutrition Facts : Calories 88.8, Fat 3.7, SaturatedFat 0.5, Sodium 344.1, Carbohydrate 11.7, Fiber 2.4, Sugar 0.2, Protein 3.3
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- Combine the chickpeas, baking powder and 6 cups water in a large saucepan, cover, and bring to a boil over high heat. Uncover, lower the heat, and simmer for 25 minutes, stirring occasionally.
- Drain the water and the chickpea skins that float to the top, leaving the chickpeas in the pan. Add cold water, stir vigorously to loosen more skins, and drain off the water and skins that float to the top, again leaving the chickpeas in the saucepan. Do this 5 or 6 times, until most of the skins are drained off. Drain the chickpeas, setting aside 2 tablespoons for the garnish and place the rest in the bowl of a food processor fitted with the steel blade. Add the garlic mixture, Tabasco, the ¼ teaspoon paprika, ¼ cup warm water, 1 tablespoon salt, and 1 teaspoon pepper and process until very smooth. Add the tahini and 2 tablespoons of olive oil and puree for one full minute, until creamy. Add 2 to 3 tablespoons of extra lemon juice (to taste), 1 teaspoon salt, and enough warm water (1 tablespoon at a time) to make the hummus the consistency of thick yogurt.
- Using a rubber spatula, spread the hummus on a large (12-inch) flat, round serving plate, leaving a 2-inch border. Sprinkle the reserved chickpeas and almonds (if using) evenly on top. Drizzle with extra olive oil, sprinkle lightly with extra paprika, and serve with toasted pita triangles.
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