Hommus Arabic Dip Food

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.

BABA GHANNOUSH (ARABIC DIP)

Steps:

• Cut 1 inch slits in eggplant to prevent from splattering while baking. Bake eggplant at 500 degrees until tender or you can boil for 15-20 minutes.
• Split eggplant open and scoop out the inside pulp together with the juice.
• Place pulp (with juice) in a food processor and add all the above ingredients except olive oil and parsley.
• Blend for about 20 seconds or until you make a smooth and creamy Dip.You can add or salt or lemon juice if desired.
• Place Baba Ghannoush in a salad bowl and pour olive oil to cover the top. You can garnish with Parshley and tomato slices if desired.
• Baba Ghannoush is best served cold.

HOMMUS (ARABIC DIP)

Steps:

• Boil garbanzo beans for 5 minutes on medium heat, Drain (reserving liquid).
• Place garbanzo beans, sesame Tahine, lemon juice, crushed garlic, salt, and water(or liquid from garbanzo) in food processor. Blend for about 20 seconds to make a smooth and creamy dip.
• you can add more salt or lemon juice if desired. Also heat pignoli nuts with 2 tablespoons of olive oil and stir fry until light brown.
• Place Hommus in a large flat serving plate and garinsh with chopped parsley, pignoli nuts, radish, and paprika.
• cover hommus with 2 tbs. of olive oil.
• Ready to serve. Hommus is best when served cold. Its great with Arabic (Pita) bread or Pita Chips.

HUMMUS

Steps:

• Extra smooth optional steps: If you want ultra smooth hummus, do one of the extra Smooth Hummus steps below (I rare bother!).
• Reserve for garnish: Reserve 10 or so chickpeas for garnish.
• Blitz! Place remaining chickpeas, garlic, lemon, tahini and olive oil in a food processor or blender. Blitz until it becomes a paste.
• Season - Add salt and pepper - if using canned chickpeas, add salt gradually because the saltiness varies from brand to brand.
• Thin sauce - Add reserved liquid from can. Blitz for a couple of minutes until smooth - but note you will have tiny little grains in it, it won't be 100% smooth unless you do one of the extra steps below.
• Adjust - Adjust lemon and salt to taste, adjust thickness with more liquid. It should be a soft dropping consistency, like ketchup.
• Serve the traditional way: dollop a big scoop of hummus on a plate or shallow bowl. Use a spoon to spread it and make swirls on the surface. Top with reserved chickpeas, drizzle generously with more olive oil and sprinkle with paprika.

AUTHENTIC MIDDLE EASTERN HUMMUS (CHUMMUS)

Steps:

• Rinse the garbanzo beans and and place in a pot. Fill with enough water to cover by at least 1 inch. Add baking soda, if using. Bring to a boil and then simmer over medium heat until the beans are very soft, 1 1/2 to 2 hours.
• Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish. Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth, adding 1/2 cup of olive oil gradually. Add some of the reserved water if needed to help it blend. Add the tahini and blend in along with the lemon juice. Blend in the garlic, cumin and salt.
• Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil.

HUMMUS DIP

Steps:

• Combine all ingredients in the bowl of a food processor; pulse until smooth and creamy, adding more water if needed. Transfer to a serving dish or airtight container, and place in the refrigerator, covered, until ready to serve, up to 5 days. Serve chilled or at room temperature.