HUMMUS
This recipe is from The Best Recipes in the World by Mark Bittman.
Provided by Mark Bittman
Categories Food Processor Bean Citrus Garlic Herb No-Cook Passover Vegetarian Spice Chickpea Sesame snack snack week
Yield Makes 8 or more servings
Number Of Ingredients 8
Steps:
- 1. Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
- 2. Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.
HUMMUS DINNER BOWLS WITH SPICED GROUND BEEF AND TOMATOES
Hummus is a great option for a weeknight dinner: Top each serving off with some crispy spiced beef and a fresh tomato salad and dig in, with pita or without.
Provided by Anna Stockwell
Categories Hummus Ground Beef Coriander Cinnamon Tomato Parsley Lemon Juice Lemon Pickles Dinner Kid-Friendly Summer Quick & Easy Dairy Free Small Plates After Beef
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large heavy, preferably cast-iron, skillet over high. Pat beef (or vegetarian alternative) dry with paper towels, then press into an even layer in skillet with a spatula. Season with coriander, pepper, cinnamon, and 1 tsp. salt and cook, undisturbed, until a brown crust begins to form underneath, about 6 minutes. Turn, break beef into pieces, and continue to cook, stirring, until just cooked through, about 1 minute.
- Meanwhile, toss tomatoes, parsley, lemon juice, and remaining 1 tsp. salt in a medium bowl.
- Divide hummus among shallow bowls. Using the back of a spoon, smooth into an even layer, then create a wide divot in the center. Spoon spiced beef and tomato mixture over, then drizzle with oil and sprinkle with Aleppo-style pepper, if using. Serve with lemon wedges, hot sauce, pickles, and pita alongside, if using.
HUMMUS
Categories Condiment/Spread Garlic Side Vegetarian Quick & Easy Ramadan Chickpea Healthy Vegan Gourmet
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- On a cutting board mince and mash the garlic to a paste with the salt. In a food processor purée the chick-peas with the garlic paste, the tahini, the lemon juice, 1/4 cup of the oil, and 1/2 cup water, scraping down the sides, until the hummus is smooth and add salt to taste. Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl. In the food processor, cleaned, purée the remaining 1/4 cup oil with the parsley until the oil is bright green and the parsley is minced transfer the parsley oil to a small jar. The hummus and the parsley oil may be made 3 days in advance and kept covered and chilled. Divide the hummus between shallow serving dishes and smooth the tops. Drizzle the hummus with the parsley oil and sprinkle it with the pine nuts. Serve the hummus with the pita.
SPICY GARLIC HUMMUS
I have tried a lot of hummus recipes, and this one is a combination of a few of my favorites, and is now the only one I use. I grow my own little Super Hot Chili Peppers and so that is what I use, but you can substitute any pepper you like, or use hot pepper flakes. I like a lot of garlic and a bit of a kick, but this recipe is easily alterable to your own tastes so adjust it as you see fit. I like my hummus thick so I usually skip the water. Another nice variation is to add a bit of red, green, and yellow bell peppers. It makes the hummus really pretty! Any hummus lover will tell you that the spread can be used so many ways. My favorite uses for this is as a vegetable dip or as a sandwich spread in a whole wheat veggie wrap. Yum!
Provided by Vino Girl
Categories Spreads
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Process garbanzo beans, tahini, chili pepper, garlic, and lemon juice in a food processor or blender (I use a mini-chopper) until smooth.
- Add water as needed to achieve the consistency you prefer.
- Place mixture into a glass bowl.
- Stir in cumin, cayenne pepper, paprika, salt and black pepper.
- Cover and refrigerate for at least a couple of hours.
- The flavor improves greatly if given this time to develop.
RED PEPPER HUMMUS
Provided by Heidi Dalzell
Categories Condiment/Spread Food Processor No-Cook Picnic Vegetarian Quick & Easy Low Cal Wheat/Gluten-Free Chickpea Bell Pepper Healthy Vegan Sesame Bon Appétit Pennsylvania
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- With processor running, drop garlic through feed tube and mince. Scrape down sides of work bowl. Add chick-peas, tahini and lemon juice; process until mixture is smooth. Add roasted peppers; process until peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
MOROCCAN VEGETABLE-TOPPED HUMMUS
I often put this out at get togethers and it always just vanishes. I got this recipe from a diabetic recipes flyer at the grocery store.
Provided by Marlitt
Categories Lunch/Snacks
Time 10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine chick-peas, tahini, lemon juice, garlic, cummin and salt in a food processor, and process until smooth.
- Combine tomato, green onions and parsley in a small bowl.
- Place chick-pea mixture in mediums serving bowl; spoon tomato mixture evenly over top.
- Serve with wedges of pita bread or assorted crackers.
Nutrition Facts : Calories 90.7, Fat 2.5, SaturatedFat 0.3, Sodium 309.2, Carbohydrate 14.4, Fiber 3, Sugar 0.6, Protein 3.6
EPICURE HUMMUS
There are a lot of hummus recipes out there but I couldn't find my specific version anywhere which is super easy to make and remember. I got it off the back of a bottle of epicure spices and tweaked it over the years and started using fresh ingredients. I always get rave reviews on my hummus and am usually commanded to bring it to any social functions. EDIT: I just realized that I use a 19 oz. can and not a 28 oz. can although my garlic measurements are for the 28 oz. can everything else is the same. I will have it amended accordingly.
Provided by cyaos
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Put all ingredients into food processor, starting with the chickpeas and process until smooth.
- Serve with fresh naan, pita bread, melba toast or veggies.
Nutrition Facts : Calories 347.4, Fat 19.2, SaturatedFat 2.6, Sodium 420.7, Carbohydrate 36.7, Fiber 7.6, Sugar 0.3, Protein 9.8
HEALTHY HUMMUS
Make and share this Healthy Hummus recipe from Food.com.
Provided by HappyCookingMommy
Categories < 30 Mins
Time 17m
Yield 2 cups
Number Of Ingredients 10
Steps:
- In food processor or blender, process garbanzo beans for 1 minute.
- Add tahini, red pepper and minced garlic while processor is still running, process 1 minute.
- With processor running add sea salt, seasonings, and lemon juice and process until creamy consistency, about 10 minutes.
- Stir in parsley by hand.
- Serve with crackers and enjoy!
Nutrition Facts : Calories 561.7, Fat 22.6, SaturatedFat 3, Sodium 1347.5, Carbohydrate 75.5, Fiber 16.7, Sugar 4.3, Protein 21
HUMMUS
This classic dish is so versatile and loved by all! I have tried many hummus recipes and was never really happy with how they turned out. This is the result of my many hummus experiments in the kitchen. Enjoy! PS- This is a basic hummus recipe; sometimes I like to use this as the base recipe for flavored hummus (for example, I'll add cilantro and a jalepeno, or feta and artichoke hearts, etc. You can have fun with it!).
Provided by Sommer Clary
Categories Beans
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a food processor, finely mince the garlic, stopping and scraping the sides occasionally, if needed.
- Add the garbanzo beans and pulse the machine to chop them coarsely.
- With the machine running, slowly add the olive oil, lemon juice, and the water through the feed tube. Scrape sides as needed.
- Stop the processor and add the salt, cumin, coriander and cayenne. Puree for a minute or so. Serve with pita bread at room temperature or chilled.
Nutrition Facts : Calories 446.9, Fat 29.3, SaturatedFat 4, Sodium 585.6, Carbohydrate 38.6, Fiber 8.2, Sugar 0.3, Protein 10.7
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