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.
SUPER EASY HUMMUS
Super easy hummus that only takes minutes. Great with veggies or pita chips. Really it's great with ANYTHING!
Provided by Chelsey
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Blend garbanzo beans, lemon juice, olive oil, garlic, cumin, salt, and sesame oil in a food processor; stream reserved bean liquid into the mixture as it blends until desired consistency is achieved.
Nutrition Facts : Calories 120.6 calories, Carbohydrate 16.5 g, Fat 4.7 g, Fiber 3.1 g, Protein 3.6 g, SaturatedFat 0.6 g, Sodium 500.7 mg, Sugar 0.1 g
CUMIN CURRIED HUMMUS
Make and share this Cumin Curried Hummus recipe from Food.com.
Provided by kitchenslave03
Categories Lunch/Snacks
Time 20m
Yield 3 cups, 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in small skillet over medium heat. Add garlic; cook 30 seconds, stirring constantly. Add curry and cumin and cook 30 seconds or til fragrent, stirring constantly. Place garlic mixture, water, and remaining ingredients in a food processor; process until smooth.
Nutrition Facts : Calories 101.2, Fat 2.1, SaturatedFat 0.3, Sodium 365.1, Carbohydrate 17.5, Fiber 3.4, Sugar 0.1, Protein 3.8
CARROT & CUMIN HUMMUS WITH SWIRLED HARISSA
A spicy rose harissa swirl makes this hummus a little bit special. It's vegan, gluten free and totally irresistible
Provided by Good Food team
Categories Snack
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut 600g carrots into chunks and toss with 2 tbsp olive oil, 1 tsp cumin seeds and a garlic bulb, broken into cloves. Spread onto a baking tray and roast in the oven for 40 mins or until caramelised.
- Squeeze the cloves out of their skins and tip into a food processor with the carrots, juice of 1 lemon, 120ml extra virgin olive oil, the drained and rinsed chickpeas, and some seasoning. Blitz until smooth. Swirl through some spicy rose harissa. Serve with flatbreads.
Nutrition Facts : Calories 239 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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SPICY HOMEMADE CUMIN HUMMUS - MAY SIMPKIN
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Reviews 3Estimated Reading Time 5 minsCategory Appetizer, Side Dish, SnackTotal Time 10 mins
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HUMMUS WITH CUMIN RECIPE | BON APPéTIT
From bonappetit.com
5/5 (5)Estimated Reading Time 2 minsServings 4
- 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 ½ 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.
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