Easy Homemade Hummus Food

HUMMUS

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.

3 EASY, DELICIOUS HOMEMADE HUMMUS RECIPES

Steps:

• When making a homemade hummus recipe, what really makes a difference is the order that you add the ingredients.
• For this hummus recipe, start by adding the tahini and lemon juice in a food processor or blender and pulse for about 1 minute, until thick and light in colour. Then the chickpeas go in. Process the mixture, until the chickpeas are minced.
• Lots of hummus recipes require to remove the skins from the chickpeas. Although this is not difficult it will certainly take some more time, but the truth is, having tested both ways, I am not sure that it is worth the trouble. If you have the time try it for yourself by gently pinching the chickpeas until the skin comes off.
• Add the minced garlic and pour in the olive oil a little bit at a time, whilst pulsing, like making mayonnaise. Blend until the oil is incorporated and the hummus mixture is smooth or coarsely pureed, depending on your preference.
• Season with salt and cumin and pour in 1-2 tbsps water, if the hummus is too thick. Pulse for 1 more minute. Done!
• To prepare this homemade hummus recipe with homemade tahini, start by making the tahini paste. You can either use the sesame seeds raw or roasted. Roasting the sesame seeds will make them easier to grind and your tahini will have better texture. But if you have a really good food processor use them raw as tahini made from raw sesame is lower in fat. Place the sesame seeds on a large baking tray and roast them for about 5 minutes, until fragrant and glossy. Sesame seeds can burn very quickly, so make sure to shake them frequently and be careful not to brown them.
• Place the sesame seeds in a food processor (fitted with a metal blade) and pour in the vegetable oil. Process for about 5 minutes until you have a smooth tahini paste. Don't forget to pulse for about 1 minute, scrape the seeds from the sides, pulse again and repeat until smooth. Add a little bit more oil if necessary to bring the paste to a thick pouring consistency.
• Continue preparing the hummus according to the basic recipe instructions.
• The best part with tahini paste is that it can be stored for several months, so store the rest in an air tight container in the refrigerator and have it ready for next time!
• To prepare this version of homemade hummus recipe without tahini, place the garlic in a food processor and mince.
• Add the chickpeas and lemon juice and pulse until the chickpeas are minced. Pour in the olive oil a little bit at a time, whilst pulsing, like making mayonnaise. Blend until the oil is incorporated and the hummus mixture is smooth or coarsely pureed, depending on your preference.
• Season with salt and cumin and pour in the water, whilst mixing. Add the water gradually and check the texture of the hummus. If your hummus is creamy and liquid enough for your taste, don't use all the water.
• Check the seasonings and adjust as you like.

EASY HUMMUS

Steps:

• In a food processor, combine the beans, salad dressing and garlic. Cover and process for 30 seconds or until smooth. Serve with chips.

EASY HUMMUS RECIPE

Steps:

• Drain the chickpeas into a sieve set over a bowl or jug to catch the liquid. Tip the chickpeas, tahini, garlic and yogurt into a food processor or blender and whizz to smooth.
• Whizz in a tbsp of the chickpea liquid at a time until you have a nice consistency, then scrape into a bowl.
• Stir in a squeeze of lemon juice and season to taste.

HUMMUS

Steps:

• Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

SIMPLE HOUMOUS

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.

HUMMUS IN A HURRY

Steps:

• Place the drained chickpeas, garlic, and kosher salt in the bowl of a food processor. Process for 20 to 30 seconds. Stop, scrape down the sides of the bowl, add the tahini, and process for another 15 seconds. Add the lemon juice and 1/4 cup water and process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil and process until smooth, about another 20 seconds.
• To serve, transfer the hummus to a bowl, and drizzle with additional olive oil and sprinkle with sumac or cumin, if desired.

EASY HUMMUS RECIPE: HOW TO MAKE HUMMUS

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.

EASY HUMMUS

Steps:

• Toast cumin seeds in small skillet until aromatic.
• Reserve a few cumin seeds for garnish.
• Place remaining cumin seeds in food processor (or blender) along with chickpeas, ground almonds, garlic, yogurt, olive oil, mint, lemon juice, salt and pepper.
• Process to form slightly grainy paste, or to desired consistency.
• Transfer to serving dish and let stand 30 minutes.
• Drizzle with olive oil and sprinkle with cayenne pepper and remaining cumin seeds.
• Serve with pita bread wedges.

SUPER EASY HUMMUS

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.

REAL HUMMUS

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.