Creamy Yogurt Hummus Food

TURKISH HUMMUS WITH YOGURT

Steps:

• Drain the soaked chickpeas and place in a pot with 1 quart of water. Bring to a boil, reduce the heat and simmer 1 hour. Add salt to taste and continue to simmer for another hour, or until chickpeas are thoroughly tender. Remove from the heat. Drain but retain about 1/2 cup of the cooking liquid. You should have 2 cups cooked chickpeas.
• Turn on a food processor fitted with the steel blade and drop in the garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the food processor and scrape down the sides of the bowl. Add the chickpeas, salt and cumin, and turn on the machine for about 30 seconds. Stop the machine, scrape down the sides, and start the machine again. With the machine running, add the lemon juice, olive oil and yogurt, and blend until smooth. Taste and adjust salt. Thin out as desired with cooking broth from the chickpeas, or with more yogurt. Transfer to a wide bowl, and garnish if desired. Serve with warm pita bread.

CREAMY HUMMUS

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.

CREAMY, YUMMY, HUMMUS, HUMMOS, HUMMOUS - HOWEVER U SPELL IT!

Steps:

• If you have the patience, peel the "skins" off all the chickpeas, but this step is optional. Peeling helps with the creaminess.
• Boil chickpeas for 10 minutes (skim off the scummy stuff that forms as it boils).
• Drain but reserve about 1/2 cup of the boiling liquid in a separate cup.
• In a food processor or blender, add all the other ingredients (except the reserved boiling liquid) and the chickpeas and blend till smooth. If you find it is difficult to blend or too thick pour in some of that reserved boiling liquid -- just little at a time until you get the right smooth consistency.
• Garnish with a good serving of extra virgin olive oil, and chopped tomatoes, onions, and a little paprika.
• It is even better the next day!

CREAMY YOGURT HUMMUS

Steps:

• In a blender or food processor, blend garbanzo beans until smooth. Mix in garlic, salt, lemon juice and yogurt. Blend to desired consistency.

HUMMUS... SMOOTH & CREAMY

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!