REAL HUMMUS
This hummus is a family recipe passed down from many generations. Eat with warm pita bread.
Provided by ROYHOBBS
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 15m
Yield 20
Number Of Ingredients 7
Steps:
- In a blender, chop garlic. Pour garbanzo beans into the blender, reserving about 1 tablespoon for garnish. Add reserved liquid, lemon juice, tahini, and salt to the blender. Blend until creamy and well mixed.
- Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 6.8 g, Fat 2.5 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 198.8 mg, Sugar 0.1 g
HUMMUS
This creamy, rich hummus is made using just five ingredients and is ready in 10 minutes. Serve with crunchy seasonal veg or warm pitta breads
Provided by Esther Clark
Categories Lunch, Snack
Time 10m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 380 calories, Fat 28 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.01 milligram of sodium
CLASSIC HUMMUS RECIPE BY TASTY
Here's what you need: chickpeas, garlic, tahini sauce, lemon juice, cumin, red pepper flakes, salt, black pepper, extra virgin olive oil, water, fresh parsley
Provided by Jordan Kenna
Categories Snacks
Yield 2 cups
Number Of Ingredients 11
Steps:
- Add chickpeas, garlic, tahini, lemon juice, and seasonings to the bowl of a 2-quart food processor. Blend until smooth.
- While blending, slowly add in the olive oil and water until hummus is creamy and smooth.
- Garnish with additional red pepper flakes, chopped parsley, and a drizzle of olive oil.
- Enjoy!
Nutrition Facts : Calories 556 calories, Carbohydrate 59 grams, Fat 28 grams, Fiber 17 grams, Protein 21 grams, Sugar 9 grams
CLASSIC HUMMUS
We love hummus, and this version is really amazing. If you have a pressure cooker, this is an easy, tasty reason to pull it out! We pair hummus with fresh veggies for a meal or snack. -Monica and David Eichler, Lawrence, Kansas
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2-1/2 cups.
Number Of Ingredients 13
Steps:
- Rinse and sort beans; soak according to package directions. Drain and rinse the beans, discarding liquid. Transfer to a 6-qt. electric pressure cooker; add onion, bay leaf and water., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Let pressure release naturally. Drain mixture, reserving 1/2 cup cooking liquid. Discard onion and bay leaf., Place the beans, parsley, lemon juice, tahini, garlic, cumin, salt and cayenne in a food processor; cover and process until smooth. While processing, gradually add oil in a steady stream. Add enough reserved cooking liquid to achieve desired consistency., Cover and refrigerate for at least 1 hour. Serve with vegetables.
Nutrition Facts : Calories 139 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 190mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
CLASSIC HUMMUS IN THE BLENDER
Looking for a classic hummus recipe that tastes ultra-creamy and delicious? Well, you've got it! With chickpeas, zesty lemon juice, tahini and garlic and cumin, this simple recipe for hummus in the blender will be a go-to whenever you're craving a yummy snack!
Provided by Dawn | Girl Heart Food
Time 20m
Number Of Ingredients 18
Steps:
- Remove and discard outer skin of chickpeas. This is not necessary, but I find it gives a smoother consistency to the hummus. You can skip this step if you like or are pinched for time.
- Place chickpeas, salt, black pepper, garlic, tahini, lemon juice, olive oil, cumin and water (start with about 3 to 4 tablespoons of water) in a high-powered blender and blend, stopping to scrape sides of blender, as necessary, with a rubber spatula.Note: If you like, you can reserve some chickpeas for garnish.
- With the blender going, slowly drizzle in more water (a tablespoon at a time), as necessary, and blend until you've reached your desired consistency.
- Transfer hummus to a serving bowl and garnish to taste (if desired) with any of the garnish ideas. Serve and enjoy!Note: Enjoy immediately or properly store in an airtight container in your refrigerator and enjoy within 3 to 4 days.
- Remove and discard outer skin of chickpeas. This is not necessary, but I find it gives a smoother consistency to the hummus. You can skip this step if you like or are pinched for time.
- Place chickpeas in a food processor (if you want to garnish the hummus with some, reserve a few for later, otherwise they all go in the processor). Process for about 1 minute. Once stopped, scrape sides of processor with a rubber spatula.Note: If you like, you can reserve some chickpeas for garnish.
- Add salt, pepper, garlic, tahini, lemon juice, olive oil and cumin. Process again for another 3 minutes, stopping to scrape sides of processor, as necessary.
- With processor going, drizzle in water (start with 3 to 4 tablespoons) and process for about 3 minutes. When everything is smooth, creamy and combined, taste for seasoning and blend in a little more if you like. Also, if you want a looser or thinner consistency, blend in a little more water.Note: As mentioned, start with 3 tablespoons of water and add more later if you want things looser or thinner. It's easier to add than take away. If you didn't peel the chickpeas, it is likely that you will have to add a little more water.
- Transfer hummus to a serving bowl and garnish to taste (if desired) with any of the garnish ideas. Serve and enjoy!Note: Enjoy immediately or properly store in an airtight container in your refrigerator and enjoy within 3 to 4 days.
SIMPLE HOUMOUS
Chickpeas - the star ingredient in houmous - are incredibly good for you. High in protein and fibre and more than ten micronutrients, including a hefty amount of the mineral copper, keeping our hair and skin nice and healthy, this is a great, nutritious snack. Serve it with crunchy veg for dipping, breadsticks or lovely warm flatbreads.
Provided by Jamie Oliver
Categories Healthy lunchbox Jamie's Food Revolution Snacks Healthy snack ideas Healthy vegetarian recipes One-pan recipes Prep & go recipes
Time 10m
Yield 10
Number Of Ingredients 5
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.
Nutrition Facts : Calories 64 calories, Fat 3 g fat, SaturatedFat 0.5 g saturated fat, Protein 3 g protein, Carbohydrate 6.3 g carbohydrate, Sugar 0.2 g sugar, Sodium 0 g salt, Fiber 1.9 g fibre
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
CLASSIC HUMMUS
Provided by Food Network Kitchen
Time 6h10m
Yield 4 to 6 appetizer servings
Number Of Ingredients 9
Steps:
- Combine the chickpeas, tahini, salt, salt, garlic, 3/4 cup water and 5 tablespoons of the lemon juice in a food processor and process until smooth and pureed. While the motor is running, pour in the oil and process until fully incorporated. Season with pepper. Transfer to a bowl and refrigerate for 6 hours to let the flavors to come together.
- Just before serving, stir in the parsley and remaining 2 teaspoons lemon juice. Drizzle with oil and serve with flatbreads and olives. The hummus will keep in the refrigerator for up to 2 days.
CLASSIC HUMMUS
Provided by Katie Lee Biegel
Categories appetizer
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Put the chickpeas, lemon juice, tahini, cumin and garlic into a food processor and pulse until smooth. With the motor running, slowly pour in the oil in a steady stream. Add the salt and puree until very smooth. If the mixture is too thick, add some of the reserved chickpea liquid, 2 tablespoons at a time, until the desired consistency is reached.
- To serve, transfer the hummus to a serving bowl and drizzle some olive oil over the top. Garnish with a sprinkling of smoked paprika if using, and serve with vegetables and pita chips for dipping.
- Store leftover hummus in an airtight container in the refrigerator for up to 5 days.
More about "classic hummus food"
AUTHENTIC LEBANESE HUMMUS - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 397Category AppetizerCuisine MediterraneanTotal Time 20 mins
- Place chickpeas in a bowl of water and rub them together to peel the skin (optional step, but helps create a creamy texture).
- Drain the garbanzo beans and transfer them to a food processor. Blend them alone until they become powder-like, scraping down the sides as needed.
- Add the lemon juice, tahini, garlic cloves and salt and 2-3 ice cubes, and blend for about 5 minutes until smooth. Taste and adjust as needed by adding more lemon juice or salt.
- Spoon the hummus onto a plate or bowl, and spread the hummus with the back of a spoon to create swirls.
CLASSIC HUMMUS RECIPE - THE ALMOND EATER
From thealmondeater.com
5/5 (1)Total Time 5 minsCategory SnacksCalories 192 per serving
- While still pulsing, pour water in through the top one tablespoon at a time. Continue pulsing for 3 full minutes, which will result in a creamier texture.
CLASSIC CHICKPEA HUMMUS RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (64)Servings 2
- Start by prepping all of your ingredients: Drain 15½ oz. chickpeas in a strainer or colander and rinse thoroughly. Let drain again while you do the other prep.
- Cut 1 lemon in half, remove any visible seeds, and squeeze juice into a small bowl. You should have 3–4 Tbsp.
- Smash 1 garlic clove with the flat side of your knife on a cutting board and remove peel. Continue to mash with side of knife until a paste forms. (You can also grate garlic on a microplane if you have one—you're just looking for a fine paste.)
- Combine drained chickpeas, 3 Tbsp. lemon juice, garlic, ½ cup tahini, ¾ tsp. salt, 10 cracks pepper, ¼ tsp. cumin, and 2 Tbsp. water in a food processor.
WHAT IS HUMMUS? 8 REASONS TO EAT IT EVERY DAY - DR. AXE
From draxe.com
Estimated Reading Time 8 mins
- Good Source of Plant-Based Protein. What is hummus good for? To start, hummus is an excellent protein source for vegetarians, vegans and omnivores too.
- Fights Illness and Disease. Beans, and chickpeas in particular, have been shown to help balance cholesterol levels, reduce hypertension and protect against heart disease.
- Decreases Inflammation. Inflammation is the body’s natural defense to move toxins out of the body. However, when your body has a high level of inflammation, it indicates that your body has been trying to overcome food, environmental or medicinal toxins.
- Helps Digestion and Intestinal Health. Chickpeas are an excellent source of fiber, which has multiple health benefits, including helping to foster a healthy digestive system, making us feel full and satisfied, improving cardiovascular health, and more.
- High in Vitamins and Minerals. It is hard to beat the winning combination of essential micronutrients that the ingredients in hummus has to offer. In addition to protein and fiber, the chickpeas used in hummus are high in iron, folate, phosphorus and B vitamins (all especially important for vegetarians and vegans who may be lacking in these nutrients).
- Supports Bone Health. Sesame seeds, used in making tahini, are an excellent source of various important bone-building minerals, including zinc, copper, calcium, magnesium, phosphorus, iron and selenium.
- Protects Heart Health. Studies suggest that diets rich in extra virgin olive oil, one of the main ingredients used in hummus, help prevent cardiovascular disease in several important ways.
- Boosts Your Energy. Chickpeas, like all beans and legumes, contain starch, which is a complex carbohydrate that the body is able to use steadily for energy.
CLASSIC HUMMUS RECIPE HOMEMADE HUMMUS MADE SIMPLE
From thecreativebite.com
4.9/5 (8)Total Time 5 minsCategory AppetizerCalories 278 per serving
- In a food processor, combine the tahini, 2 Tablespoons reserved chickpea liquid, and lemon juice and pulse until light and whipped, about 30 seconds.
- Add the garlic and drained chickpeas and pulse until the chickpeas are broken into small pieces, about 30 more seconds.
- With the food processor on, slowly drizzle in the olive oil and continue processing until the hummus is smooth and creamy. If the consistency is too thick, add a bit more reserved chickpea liquid.
CLASSIC HUMMUS RECIPE - SUSAN SPUNGEN | FOOD & WINE
From foodandwine.com
2.5/5 (3)Category ChickpeaServings 6Total Time 1 hr 30 mins
- In a medium bowl, cover the dried chickpeas with 2 inches of water and stir in 1 teaspoon of the baking soda. Refrigerate the chickpeas overnight. Drain the chickpeas, then rinse them under cold water.
- In a medium saucepan, cover the chickpeas with 2 inches of fresh water. Add the remaining 1 teaspoon of baking soda and bring to a boil. Simmer over moderate heat for about 1 hour, until the chickpeas are very tender. Drain, reserving 3/4 cup of the cooking water. Rinse under cold water.
- In a food processor, combine the chickpeas with 1/2 cup of the reserved cooking water. Add the tahini, lemon juice, garlic and ground cumin; season with salt and puree until creamy (add more cooking water if necessary). Transfer to a serving bowl. Garnish with olive oil, sumac, pomegranate seeds, roasted chickpeas, thinly sliced radishes and mint. Serve with pita chips, whole radishes, fennel and carrots.
CLASSIC HUMMUS - THE PIONEER WOMAN
From thepioneerwoman.com
Servings 8Estimated Reading Time 4 minsCategory Appetizers, Main DishTotal Time 15 mins
- Combine chickpeas with all ingredients, except water and olive oil, in a blender or food processor.
- At the end, add olive oil and pulse no more than three times, just to incorporate.Pour mixture into a bowl and stir to ensure mixture is combined.
CLASSIC HUMMUS - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
Ratings 11Calories 38 per servingCategory Appetisers
- Place all ingredients in a food processor and blend until the mixture is smooth. Gradually add a little bit of water to reach the desired consistency and texture.
CLASSIC HUMMUS RECIPE - FOOD.COM
From food.com
5/5 (2)Total Time 10 minsCategory Lunch/SnacksCalories 404 per serving
- In a food processor [mini-chopper or blender], process garlic, lemon juice, and tahini to a smooth paste.
- Add chickpeas, water, cumin, and salt to taste and blend until desired texture is achieved, but not too smooth - best somewhere around an applesauce texture.
- Spoon into 2 serving bowls (I find dividing it into 2 bowls has been useful over the years, but you can use 1 or as many serving bowls you want of course.). Sprinkle top of hummus with paprika, then create small swirl wells in the center of each bowl and pour a bit of extra virgin olive oil in the well. Serve with your favorite snacks! Store in refrigerator.
QUICK AND EASY CLASSIC HUMMUS - BOWL OF DELICIOUS
From bowlofdelicious.com
5/5 (2)Total Time 10 minsCategory DipsCalories 154 per serving
- Add the drained and rinsed chickpeas, smashed garlic clove, cumin (1/2 teaspoon), and kosher salt (1/2 teaspoon) to a food processor. Press on until everything is chopped very finely and blended together (about 1-2 minutes).
- Slowly drizzle in the lemon juice (1/4 cup), then water (2 tablespoons), while food processor is running.
CLASSIC HUMMUS WITH GARLIC, LEMON, OIL, TAHINI AND ...
From more.ctv.ca
Cuisine Middle EasternCategory SnackServings 2Total Time 9 hrs 20 mins
- After soaking the chickpeas overnight, discard the soaking water and replace with new cold water. Place the chickpeas with the water in a saucepan over medium to medium-high heat and bring to a boil. Skim off the foam that comes to the surface. Lower the heat to a simmer and cook the chickpeas until tender, for approximately one hour. When cool enough to handle, rub off as any skins as you can. Using a slotted spoon, remove ½ cup of cooked chickpeas for garnish. Scoop out the remaining chickpeas and place them in a food processor.
- Start the machine and add the ice cubes, tahini, garlic, yogurt and lemon juice. (the ice cools the hummus, helps break down the chickpeas and makes the hummus creamy.) Add the salt and taste, adjusting by adding more lemon if you like. The mixture should be creamy and a little runny. It will thicken when you put it in the fridge until it is ready to serve. Spread the hummus onto small, shallow plates and use a spoon to make a deep groove. Drizzle on the olive oil. Garnish with the reserved chickpeas and a sprinkle of paprika. Serve with fresh, warm pita bread and plenty of vegetables for dipping.
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