BEST HUMMUS
Learn how to make the best homemade hummus! It's creamy, dreamy and light. This hummus recipe is easy to make-no peeling chickpeas or overnight soak required. Recipe yields about 2 cups.
Provided by Cookie and Kate
Categories Dip
Time 40m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1/4 cup, Calories 151 calories, Sugar 1.5 g, Sodium 224.9 mg, Fat 10.6 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 11.1 g, Fiber 3.4 g, Protein 4.9 g, Cholesterol 0 mg
THE SECRET TO SMOOTH AND CREAMY HUMMUS
Discover the secret to making smooth and creamy restaurant-quality hummus at home in just 5 minutes, using only basic pantry ingredients!
Provided by Nico
Categories Sides
Time 5m
Number Of Ingredients 6
Steps:
- Place the drained chickpeas (reserving a few for decoration), aquafaba, tahini, lemon juice, and ¼ tsp sea salt into a food processor or blender, and blend for 2-3 minutes, until smooth. If necessary, add more aquafaba (or water) to loosen the hummus.
- Taste, and add more salt if required.
- Decant into a bowl, make a well in the centre, pour in the olive oil, and decorate with the remaining chickpeas.
Nutrition Facts : ServingSize 3 tbsp, Calories 100 kcal, Carbohydrate 5 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 400 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 3 g
CREAMY ROASTED GARLIC HUMMUS
This is truly the perfect hummus, in my humble opinion. Roasting the garlic brings out its nutty and sweet flavor and cuts down on the sharpness. It's well worth the time! Try it, I don't think you'll be disappointed.
Provided by Whats Cooking
Categories Spreads
Time 1h5m
Yield 14 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F Cut off the very top of the garlic clove (about 1/4") so that the tops of most of the cloves are exposed slightly. Coat with a little olive oil and wrap securely in tin foil. Roast garlic in oven for 1 hour. Remove and allow to cool.
- Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor. Rinse and drain cooked or canned chickpeas. Add them, and all other ingredients, to the food processor and blend until completely smooth.
- Scrape ingredients off sides of food processor to make sure it blends evenly. If you find that the hummus is too thick, you can add additional olive oil at this time. Add it very slowly, allowing the mixture to combine fully before adding more liquid.
- Serve at room temperature with crudites, warm pita or crackers.
- Optional: Sprinkle with chopped parsley or paprika before serving.
Nutrition Facts : Calories 91.1, Fat 5.3, SaturatedFat 0.7, Sodium 146.2, Carbohydrate 9.3, Fiber 1.8, Sugar 0.1, Protein 2.2
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
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.
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
WHAT TO EAT WITH HUMMUS (22+ IDEAS!)
Wondering what to eat with hummus? Apart from sandwiches and wraps, you need to make delicious vegan bowls with this versatile and healthy dip. The recipe below is a customizable, flavorful and gluten-free lunch or dinner idea that's great for meal prep. Add your favorite hummus to the roasted veg and fresh greens!
Provided by Alena
Categories Ingredient
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 538 calories, Carbohydrate 93 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 11 grams fat, Fiber 24 grams fiber, Protein 24 grams protein, SaturatedFat 2 grams saturated fat, ServingSize ½ recipe, Sodium 635 milligrams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
EASY CREAMY HUMMUS
This is an adaptation of a recipe I found. I made adjustments to eliminate chopping and blending. It makes for an easy, tasty, creamy hummus. Garnish the top with some olive oil, ground paprika, or fresh minced basil if you like.
Provided by Coffee4MySoul
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 30m
Yield 16
Number Of Ingredients 10
Steps:
- Mix tahini, lemon juice, cumin, fennel, salt, pepper, and hot sauce together in a small bowl.
- Heat olive oil in a large saucepan over medium heat. Cook garlic powder in the hot oil until fragrant, about 30 seconds. Pour in 1 1/2 cup water. Whisk in chickpea flour until smooth. Slowly whisk in remaining 1 cup water. Bring to a boil, whisking constantly. Reduce heat to low; cook and stir until mixture thickens, about 15 minutes.
- Scrape chickpea mixture into a large bowl using a rubber spatula. Add tahini mixture; whisk until well incorporated.
Nutrition Facts : Calories 69.5 calories, Carbohydrate 3.8 g, Fat 5.7 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 17 mg, Sugar 0.6 g
HUMMUS... SMOOTH & CREAMY
Forget those tubs in the supermarket, they never taste like the real thing. I always use Ziyad brand products for a more authentic middle eastern taste.The addition of the "tetbeleh" is how it is mainly made in the Jordan. In the mid east people enjoy this as a breakfast side, typically someone makes a run to the nearby falafel restaurant and brings back falafel, hommus and foul(fave beans) and serve with a side of green olives, white cheese and tea using our pita bread as our spoons, and there you have a middle eastern breakfast. In the U.S. it is served as a side dish for the most part, but in the middle east it is more a breakfast dish.
Provided by chef FIFI
Categories Peppers
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place the beans and garlic cloves in a saucepot and bring to a boil.Save broth for reserve.
- Place only the beans and garlic in food processor.
- Run the processor to grind up the beans.
- Add olive oil, tahini, yogurt, lemon juice, salt and 3/4 cup reserved broth from beans.
- You will need to let it blend in the food processor for about 10 minutes to get creamy.
- Afterwards if you want it a bit looser add a tiny bit of broth and stir well.
- Meanwhile combine garlic, hot pepper and salt in a mortar pestle and smash until mush.
- Add lemon juice to the garlic/jalapeño condiment and stir well.
- Spread out hummus on a plate, place a few tablespoons of the tetbeleh in the middle.
- Place in the refrigerator for about an hour or so.
- Decorate with paprika.
- Drizzle with olive oil.
- Serve with pita wedges.
- Hummus will last for 2 days in the fridge.
- Enjoy!
Nutrition Facts : Calories 477.3, Fat 37.6, SaturatedFat 5.4, Cholesterol 1.9, Sodium 879, Carbohydrate 30.2, Fiber 6, Sugar 1.7, Protein 8.7
CREAMY HUMMUS
Here's how to make super creamy and smooth hummus at home! Pinching the skins off the chickpeas is tedious, but trust me--it creates the best consistency, and is totally worth it.
Provided by jillhaap
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 15m
Yield 10
Number Of Ingredients 8
Steps:
- Combine tahini and 1/3 cup lemon juice in the bowl of a food processor; blend into a paste, adding extra lemon juice, if needed, until no longer dry.
- Pinch skins off chickpeas. Discard skins and add chickpeas to food processor with water, garlic, olive oil, paprika, and salt. Puree until smooth. Serve immediately or refrigerate for up to a week.
Nutrition Facts : Calories 119.2 calories, Carbohydrate 9.8 g, Fat 8.1 g, Fiber 2.4 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 214.1 mg, Sugar 0.3 g
CREAMY HUMMUS WITH CUMIN
Don't be afraid to let the food processor run the full 2 minutes. It's one of the keys to super-smooth, aerated hummus.
Provided by Sam Smith
Categories Bon Appétit Appetizer Hummus Cumin Chickpea Condiment/Spread Garlic
Yield Makes about 4 cups
Number Of Ingredients 10
Steps:
- Combine chickpeas and baking soda in a medium bowl and pour in cold water to cover by 2". Cover and let sit 8-12 hours.
- Drain chickpeas, rinse, and place in a large saucepan along with smashed garlic, chile, and bay leaf. Pour in cold water to cover by 2". Bring to a boil over medium-high heat; reduce heat and simmer gently, skimming foam occasionally from surface, until chickpeas are falling apart, 35-45 minutes. Drain, reserving about 1 cup cooking liquid. Pluck out and discard garlic, chile, and bay leaf.
- Combine grated garlic, lemon juice, and a pinch of salt in a food processor and let sit until the bite in garlic mellows, about 5 minutes. Add tahini and 1/2 cup ice water and process until smooth. With the motor running, slowly stream in oil. Season with another large pinch of salt. Add chickpeas and cumin and process until hummus is very smooth, light, and creamy, about 2 minutes. It will tighten up as it cools, so it should be loose to the point of being pourable at this stage. If it looks thick, thin with chickpea cooking liquid, pulsing in by the tablespoonful until you reach the right consistency. Taste hummus and season with salt and more lemon juice if needed.
- Do Ahead
- Hummus can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.
HOW TO MAKE THE BEST SMOOTH & CREAMY HUMMUS
The secrets to making creamy hummus at home are actually pretty simple. Follow these tips on how to make the BEST Smooth & Creamy Hummus and whip up your own homemade hummus to have on hand. It's great for a tasty quick-grab snack!
Categories Appetizers & Snacks
Time 35m
Yield 6-8 servings
Number Of Ingredients 8
Steps:
- Soften the chickpeas ~ place the chickpeas (with their juice) and 1/4 cup water in a small saucepan. Simmer for 15 to 20 minutes. Let the simmered chickpeas stand until cool enough to handle. Remove and discard any loose skins. Then gently pinch each chickpea to slip off the skin. Or, place the chickpeas in a wire mesh strainer and rub gently against the strainer sides to remove skins.
- Place tahini, garlic, lemon juice, and kosher salt in the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl, and process for 30 to 45 seconds more. With the food processor running, stream in 2 tablespoons extra-virgin olive oil. Process for about 1 minute to incorporate fully.
- Drain chickpeas, reserving the liquid. Add half of the chickpeas and 1/4 cup reserved liquid to the food processor. Process for 1 to 2 minutes, scraping down the sides of the bowl once. Add remaining chickpeas and process for an additional 1 to 2 minutes, or until smooth.
- Add an additional 2 to 3 tablespoons reserved chickpea liquid or water, a little at a time, until the desired consistency is achieved. Process for 20 to 30 seconds after each addition.
- Place hummus in a serving bowl. Drizzle the top with a bit of olive oil and sprinkle with paprika to garnish. Serve with pita bread, pita chips, crackers, or assorted vegetables for dipping.
- Store the hummus in an airtight container in the refrigerator for up to one week.
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.
More about "creamy hummus food"
EASY HUMMUS RECIPE (CREAMIEST HUMMUS ... - THE ENDLESS MEAL®
From theendlessmeal.com
4.5/5 (2)Calories 116 per servingCategory Appetizer
- Pour the chickpeas and the liquid in the cans into a small pot and bring it to a boil. Continue to boil for 15 mintues, adding water if the pot looks too dry. Drain and set aside to cool.
- Add the soft chickpeas, tahini, lemon juice, salt, cumin, and garlic to a food processor. Blend on high until smooth.
- Slowly drizzle in about a 1/2 cup of water. You may not need all of it. Once the hummus is super creamy, it’s ready to eat.
HOMEMADE HUMMUS (ULTRA CREAMY, VIDEO) - THE DELICIOUS CRESCENT
From thedeliciouscrescent.com
Ratings 7Category AppetizerCuisine MediterraneanTotal Time 1 hr 10 mins
- Soak the dried chickpeas overnight in water. Stir in 1/4 teaspoon baking soda and make sure to soak with enough water, such that it is 3 to 4 inches above the chickpeas.
- Meanwhile, process the peeled garlic cloves with fresh lemon juice as fine as possible. Pass it through a fine mesh sieve to separate any coarse solids and chill the garlic lemon mixture.
- Take 1 cup tahini, chilled garlic lemon mixture and salt in the stand mixer. Using the whisk attachment, combine the ingredients at low speed. Then add 1/3 cup ice cold water and whisk the mixture, increasing the speed gradually until it produces stiff peaks and becomes increasingly pale.
- Transfer the ultra creamy homemade hummus to a serving bowl. Garnish with a drizzle of extra virgin olive oil, pine nuts, parsley and paprika or sumac.
BAREFOOT CONTESSA | CREAMY HUMMUS | RECIPES
From barefootcontessa.com
- 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.
28 CREAMY HUMMUS RECIPES THAT ARE CRAZY GOOD
From parade.com
Occupation AuthorEstimated Reading Time 2 mins
CREAMY DREAMY HUMMUS - CANADA'S FOOD GUIDE
From food-guide.canada.ca
20 CREAMY, DREAMY HUMMUS RECIPES - BON APPéTIT RECIPE ...
From bonappetit.com
Author Bon AppétitPublished 2016-05-23
- Beet-Pickled Egg and Garlic Hummus. Beets lend their deep red color to hard-boiled eggs and exactly the right texture to hummus with two (two!) types of garlic.
- Sweet and Tangy Hummus. Red pepper paste gives this garlic-free hummus its color and smoky-sweet flavor. View Recipe.
- Boiled Peanut Hummus. Boiled peanuts, meet hummus. Hummus, meet boiled peanuts. Our work here is done. View Recipe.
- Black-Eyed Pea Hummus. Black-eyed peas and garlic bring a surprising and comforting depth of flavor to already-awesome hummus. View Recipe.
- Diana's Hummus. Designer Alex Tatusian mother ran a short-lived hummus business, and this is the recipe he still swears by. View Story.
- Israeli-Style Hummus. Intentionally overcooking the chickpeas then whipping the mixture is key to Dizengoff's velvety hummus. View Recipe.
- Beet and Ricotta Hummus. This bright pink and super creamy hummus is a party showstopper. View Recipe.
- Hummus with Roasted Bell Peppers. You might think there’s a lot of olive oil here, and there is, but believe us, you won’t want any less. View Recipe.
- Herby Avocado Hummus. Creamy avocado hummus, where have you been all our lives? View Recipe.
- Hummus with Sugar Snap Peas and Basil. Try seeking out a high-quality Sauvignon Blanc vinegar. You’ll be amazed at how much it brightens these sugar snap peas.
THE CREAMIEST HUMMUS RECIPE - SHE LIKES FOOD
From shelikesfood.com
5/5 (2)Total Time 30 minsCategory AppetizerCalories 181 per serving
- Open the cans of chickpeas and drain them, while saving the chickpea juice. Add the chickpeas to a medium sized pot, along with the baking soda and cover with water. Bring to a boil and boil for 20 minutes. Drain and set aside.
- Add the tahini, garlic, lemon juice and a splash of reserved chickpea juice to a food processor and blend until smooth, about 1 minutes. Next, add the chickpeas, salt, cumin and cayenne and turn the food processor on. Slowly add the ice water until desired consistency is reached. Best if blended for a few minutes.
THE BEST CREAMY HUMMUS RECIPE - EATING BIRD FOOD
From eatingbirdfood.com
3.5/5 (27)Calories 123 per servingCategory Dip
- Place cooked chickpeas and baking soda in a medium saucepan and cover with water. You want 1-2 inches of water above the chickpeas. Bring the mixture to a boil over high heat.
- Boil chickpeas, reducing heat if necessary to prevent the pan from overflowing, for about 20 minutes, or until the chickpeas are quite soft but not mushy. While the chickpeas boil, skim off any foam and/or skins that float to the surface. After 20 minutes, drain the chickpeas and run under cool water. At this point you can peel the chickpeas if desired but it’s not necessary.
- In a food processor add chickpeas, tahini, lemon juice, olive oil, garlic and salt. Process until smooth (about 1 -2 minutes) while gradually adding ice water as desired to thin the hummus, scraping down sides of the processor bowl as needed. Once the hummus is completely smooth, taste and season with more salt, if needed.
- Transfer to a bowl for serving. Top with a drizzle of olive oil, fresh herbs, za'atar, cayenne pepper and/or paprika. Serve with chopped veggies or pita chips for dipping. Store any leftovers in the fridge for up to three days.
CREAMY HUMMUS RECIPE | SOMETHING ABOUT SANDWICHES
From somethingaboutsandwiches.com
5/5 (5)Calories 159 per servingCategory Appetizer, Condiment
- Add chickpeas, extra virgin olive oil, lemon juice, tahini, garlic, cumin and seasoning into a food processor and turn on the motor.
- Slowly pour in chickpea brine through the funnel until you reach your desired texture (up to 1/4cup/60ml). Go steady, much easier to thin hummus than it is to thicken it.
- Keep the motor on for up to 5 mins for an extra creamy finish, stopping and scraping the sides as you go. Taste test for seasoning and adjust accordingly.
THE BEST CREAMY HUMMUS (VEGAN, GF) - THE FIT PEACH
From thefitpeach.com
Reviews 5Category AppetizerCuisine MediterraneanTotal Time 30 mins
- Drain and rinse the garbanzo beans then pour into a pot of water and bring to a boil; reduce heat to medium and let the beans cook for another 10 - 15 minutes until soft
- Drain the beans then peel the “skin” off each bean by pinching them between your fingers (this should be easy after we cooked the beans)
- Place the peeled garbanzo beans and the garlic in a food processor and process until pureed. While the processor is running, pour in the cold water and lemon juice and continue to process until well mixed
- Open the lid and scrap down the sides then add the baking soda, tahini, and sea salt and process further for 3 - 5 minutes until light and fluffy; add a Tbsp more water to make the mixture more fluffy and airy and 1/4 more tahini if you prefer thicker hummus
CREAMY HUMMUS FROM SCRATCH - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
5/5 (2)Total Time 1 hrCategory 150+ Best Appetizers RecipesCalories 156 per serving
- Drain the chickpeas and place in a saucepan with the baking soda. Cook over high heat for about 3 minutes, stirring constantly. Add water and bring to a boil.
- Reduce heat to a simmer and cook for 20-40 minutes, skimming off any foam or skins from the top, or until chickpeas are very tender, but not mushy.
- Drain and place chickpeas in a food processor. Process for a minute or two, until a paste forms. Then, with the processor running, add the tahini, lemon juice, garlic and 1 teaspoon salt. Slowly add in the ice water and process for a full 5 minutes until the hummus is smooth and creamy. Taste and add another ½ teaspoon salt if desired.
CREAMY TAHINI HUMMUS RECIPE | MYRECIPES
From myrecipes.com
Servings 4Total Time 10 hrs 30 mins
- Place chickpeas and 1 teaspoon of the baking soda in a large saucepan. Add water to cover chickpeas by 3 inches. Cover and let stand at room temperature 8 hours or overnight.
- Drain and rinse chickpeas thoroughly under cold running water. Return chickpeas to saucepan, and add water to cover by 2 inches. Add garlic and remaining 1 teaspoon baking soda. Bring to a boil over high. Reduce heat to medium-low; cover and simmer, occasionally skimming and discarding skins that float to the surface, until chickpeas are very soft, about 1 hour and 30 minutes. Drain.
- Process hot chickpeas, tahini, lemon juice, garlic, salt, and cumin in a food processor until very smooth and aerated, about 4 minutes. With food processor running, drizzle in oil through food chute until combined. Transfer hummus to a medium bowl; press plastic wrap directly on surface. Cool slightly, about 30 minutes.
- Spread hummus in a shallow bowl, and, if desired, sprinkle with sumac and parsley. Serve with pita bread. Store leftover hummus in an airtight container in refrigerator up to 2 weeks.
CREAMY WHITE BEAN HUMMUS - MAD ABOUT FOOD
From madaboutfood.co
5/5 (3)Calories 129 per servingEstimated Reading Time 3 mins
TRADITIONAL CREAMY HUMMUS | EASY RECIPE - HUNGRY PAPRIKAS
From hungrypaprikas.com
5/5 (3)Servings 4Cuisine Middle EasternCategory Dip
- Cook the chickpeas in the Instant pot (or pressure cooker) for 5 minutes mins using 6 cups of water
SUPER EASY SMOOTH AND CREAMY HUMMUS · I AM A FOOD BLOG
From iamafoodblog.com
5/5 (2)Estimated Reading Time 7 minsServings 2Total Time 30 mins
- Place chickpeas and 1/2 teaspoon baking soda in a medium bowl and add cold water to cover by 2 inches. Cover and let sit, at room temperature overnight, until chickpeas have doubled in size. Drain and rinse.
- In a large saucepan, combine the soaked chickpeas and remaining 1/2 teaspoon baking soda and add cold water to cover by at least 2 inches. Bring to a boil, skimming if needed. Reduce the heat to medium-low, partially cover, and simmer until chickpeas are tender and squish easily between your fingers, about 45–60 minutes. Drain and set aside.
- While the chickpeas are cooking, place the garlic, 2 tablespoons + 2 teaspoons of the lemon juice, and tahini in a blender or food processor and pulse until smooth. With the motor running, Add the ice water, 1 tablespoon at a time (it may seize up at first) until mixture is very smooth, pale, and thick.
- Add the drained chickpeas and cumin and process, scraping down the sides as needed, until very smooth, about 4 minutes. Thin with water if a looser consistency is needed. Taste and season with lemon juice, and cumin, as desired.
HOMEMADE CREAMY HUMMUS (WITHOUT TAHINI) IN 5 MINUTES
From yummytoddlerfood.com
5/5 (5)Total Time 5 minsCategory DipCalories 97 per serving
- If your mixture seems thick or you have trouble blending, you can add a bit of water or a drizzle of olive oil.
- You can also freeze it in portions in an ice cube tray. It may separate when you thaw it out, but just stir it up vigorously. Use within 3 days once thawed from frozen.
HOMEMADE HUMMUS (ULTRA SMOOTH AND CREAMY RECIPE ...
From neighborfoodblog.com
4.4/5 (36)Calories 332 per servingServings 4
- Remove the skins from the chickpeas. I find the easiest way to do this is to pinch the chickpeas between your thumb and forefinger, with the pointy side facing your hand. Squeeze the chickpea and the skin should pop right off. Place the skinned chickpea in the blender, and the skins in the trash.
- Once all the chickpeas are skinned and in the blender (or food processor), pulse until the chickpeas are in sandy looking crumbles. You may need to stop and shake the blender and/or scrape down the sides a few time.
- Add the tahini, lemon juice, garlic, and salt, and blend until smooth, scraping the bowl as needed.
HUMMUS RECIPE, CREAMIEST HUMMUS RECIPE, CREAMY HUMMUS
From kannammacooks.com
5/5 (1)Category DipsCuisine Middle EasternTotal Time 12 hrs 5 mins
- Take a pan and dry roast the white sesame seeds on low flame until very slightly brown and fragrant.
- Dump the chickpeas in a large bowl and add 3/4 teaspoon baking soda. Add water till it fills the bowl and let it sit at room temperature overnight for 8-10 hours. The next day, drain. Now we need to cook the chickpea. You can cook the chickpea in a pressure cooker or in a pan.
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From americastestkitchen.com
5/5 (2)Servings 8-10Cuisine Middle EasternCategory Side Dishes, Appetizers, Condiments
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From kitchenaid.ie
Category BasicsTotal Time 20 mins
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From inspiredtaste.net
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From myrecipes.com
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From hostthetoast.com
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3.1/5 (137)Servings 4-6Cuisine Middle EasternCategory Side
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