Extra Creamy Hummus Food

THE SECRET TO SMOOTH AND CREAMY HUMMUS

The Secret To Smooth and Creamy Hummus image

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

Ingredients

400 g can chickpeas (drained)
150 ml aquafaba ((from the can of chickpeas))
8 tbsp tahini
2 tbsp fresh lemon juice
¼ tsp sea salt ((plus extra if desired))
1 tbsp extra virgin olive oil ((plus extra if desired))

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

EXTRA-CREAMY HUMMUS

Extra-Creamy Hummus image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

You can make extra-creamy hummus using chickpea flour instead of whole chickpeas. (Look for the flour at specialty and health-food stores.) Simmer 2 3/4 cups salted water. Whisk in 3/4 cup chickpea flour to make a paste and cook 2 minutes. Puree with 1/4 cup tahini, 3 tablespoons olive oil and the zest and juice of 1 lemon. Toast 1/4 teaspoon each cumin and fennel seeds in a skillet; add some red pepper flakes and 2 tablespoons olive oil and cook 30 seconds. Serve warm, drizzled with the spiced oil and topped with parsley.

CREAMY HUMMUS

Creamy Hummus image

Provided by Food Network

Time 15m

Yield 8 servings (makes about 4 cups)

Number Of Ingredients 8

Ingredients

Two 15-ounce cans chickpeas
1/2 cup lemon juice
1/2 cup tahini
4 cloves garlic
Kosher salt
1/2 cup olive oil, plus more for serving
Sweet or hot paprika, for dusting
For serving: pita chips and cut vegetables

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.

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