Creamy Hummus Dressing Food
CREAMY HUMMUS DRESSING RECIPE
Keep this zippy, creamy hummus dressing on hand for drizzling over salads or roasted veggie bowls. Or serve it with shredded chicken, pita bread and Greek salad for an easy dinner.
Provided by Dara Michalski | Cookin' Canuck
Categories Sauces/Condiments
Time 5m
Number Of Ingredients 6
Steps:
- In a bowl, whisk together the hummus, lemon juice, hot sauce, water, agave nectar and salt.
- If a thinner consistency if required, whisk in additional water, 1 teaspoon at a time.
Nutrition Facts : ServingSize 2 tablespoons, Calories 61.9 kcal, Carbohydrate 4.6 g, Protein 1.7 g, Fat 4 g, SaturatedFat 0.8 g, Sodium 172.3 mg, Fiber 0.8 g, Sugar 1.1 g
CREAMY HOMEMADE HUMMUS
Steps:
- In a medium bowl, cover the chickpeas with enough water to reach 2 inches above the height of the chickpeas and soak them for 12 hours.
- Drain and rinse the chickpeas and place them in a large saucepan with the baking soda and 1/2 teaspoon of the salt. Cover them with 1 to 2 inches water and bring the water to a boil over high heat. Reduce the heat to low, cover the pot and simmer until the chickpeas are very soft, about 2 hours. Drain them, let them cool slightly and then transfer to a food processor.
- Add the lemon juice, tahini, 1/4 teaspoon salt and the garlic, if using, and blend until very smooth, about 1 minute. With the motor running, drizzle in the water and continue to blend for 1 more minute. Taste and add additional salt to taste. Transfer to a serving dish and top with a drizzle of olive oil and some chopped onion and parsley. Serve with fresh pita and onion wedges and enjoy.
- Any leftovers should be stored in an airtight container in the fridge with a thin layer of olive oil coating the top.
CREAMY HUMMUS DRESSING
Steps:
- Whisk hummus together with lemon juice and water; season with salt and pepper.
CREAMY HUMMUS
Provided by Food Network
Time 15m
Yield 8 servings (makes about 4 cups)
Number Of Ingredients 8
Steps:
- Drain the chickpeas, reserving the can liquid and then rinse. Set aside a few whole chickpeas for garnish.
- Put the lemon juice, tahini, garlic and 2 teaspoons salt in the bowl of a food processor. Process, scraping down the sides of the bowl about halfway through, until thick and very smooth, 1 to 2 minutes. Add the chickpeas in 2 additions, processing until smooth after each addition. With the food processor running, slowly pour in the oil until the mixture is creamy. If the hummus is too thick, adjust the consistency by adding the reserved can liquid a few tablespoons at a time. Season with more salt if desired.
- Spread out the hummus in a shallow serving bowl and drizzle with olive oil. Dust with paprika and garnish with the reserved chickpeas. Serve with pita chips and vegetables for dipping.
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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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