THE BEST HUMMUS
This is a classic tahini-forward, bright and lemony hummus, and is similar to what you would find in Israel. We tried this recipe with from-scratch dried chickpeas as well as with canned, and the flavor and texture were only marginally better with the freshly cooked. And we saved 24 hours of prep time! So for a creamy, satisfying 15-minute hummus, we're going with the can.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Drain the chickpeas in a medium mesh sieve, reserving the liquid. Reserve about 7 chickpeas for garnish.
- Process the tahini, garlic and cumin in a food processor. With the motor running, slowly drizzle in 2/3 cup of the reserved chickpea liquid (if you don't have exactly 2/3 cup, add water until the total amount is 2/3 cup) and process until light and very creamy, 1 to 2 minutes. The mixture will appear broken at first but will come together after all the liquid is added and has been processed for a minute or two.
- Add the chickpeas, the lemon juice and 1/2 teaspoon salt to the tahini mixture. Process until the mixture is extremely smooth, scraping down the sides occasionally, about 4 minutes. Thin with more water if you prefer a looser consistency. Taste and season with more salt, lemon juice or cumin as desired.
- Spoon the hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil. Top with the reserved chickpeas and sprinkle with paprika. Serve with pita bread, pita chips or cut raw vegetables.
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.
CREAMY ROASTED GARLIC HUMMUS
This is truly the perfect hummus, in my humble opinion. Roasting the garlic brings out its nutty and sweet flavor and cuts down on the sharpness. It's well worth the time! Try it, I don't think you'll be disappointed.
Provided by Whats Cooking
Categories Spreads
Time 1h5m
Yield 14 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F Cut off the very top of the garlic clove (about 1/4") so that the tops of most of the cloves are exposed slightly. Coat with a little olive oil and wrap securely in tin foil. Roast garlic in oven for 1 hour. Remove and allow to cool.
- Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor. Rinse and drain cooked or canned chickpeas. Add them, and all other ingredients, to the food processor and blend until completely smooth.
- Scrape ingredients off sides of food processor to make sure it blends evenly. If you find that the hummus is too thick, you can add additional olive oil at this time. Add it very slowly, allowing the mixture to combine fully before adding more liquid.
- Serve at room temperature with crudites, warm pita or crackers.
- Optional: Sprinkle with chopped parsley or paprika before serving.
Nutrition Facts : Calories 91.1, Fat 5.3, SaturatedFat 0.7, Sodium 146.2, Carbohydrate 9.3, Fiber 1.8, Sugar 0.1, Protein 2.2
FATIT HUMMUS (CHICKPEA CASSEROLE)
This is a wonderful dish that my mother makes. And I can't get enough of it. It is basically pita chips soaked in chickpea broth and toped with chick peas and a very yummy yogurt sauce... even my two year old loves this dish. Chickpeas are a bit of a pain to cook from scratch... so i always make a really large batch and freeze it in it's broth... so i can put this together really easily on nights where i haven't got much time. Hope you love it as much as I do.
Provided by Mayas Mama
Categories Beans
Time P1DT5h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- in the largest bowl you've got (and i really do mean large) empty the bag of chick peas.
- then fill up with water till the bowl is about 3/4 of the way full.
- let soak for at least 12h before the start of cooking. (over night is best).
- drain the water from the chickpeas once you are ready to start cooking.
- pour the chickpeas in a large stock pot.
- add enough water ( same amount as you would add if you were boiling pasta).
- boil on high, UNCOVERED.
- as it starts to boil it will produce this white foamy stuff -- skim the foamy stuff out of the pot as it is produced.
- once no more foam is being made:.
- reduce heat to a simmer and cover the pot. add more water at this point if it is needed. also the water should always be at least an inch above the chick peas.
- allow to simmer for 4 hours.
- in the mean time you can start prepping the pita.
- pre heat broiler at 500°F.
- separate the two halves of all the pita breads.
- spread butter on both sides of both halves of all the pita.
- then stack the buttered pita on top of each other.
- and cut into half inch squares.
- place pita squares on a baking sheet in a single layer.
- and bake in the center of the oven, under the broiler until brown and crisp -- you will need to watch it. since each broiler is different there is no specific cooking time -- normally about 4 minutes.
- once all the pita chips are made place them in a 9x13 dish.
- now to prepare the yogurt:.
- in a bowl whisk together cumin, yogurt, garlic and 2 tsp salt.
- refrigerate till needed.
- once the chickpeas are done simmering:.
- using a ladle scoop a chick peas out and pour onto the pita chips.
- make sure you are also scooping out some of the broth.
- you will need about a 1 inch layer of chick peas.
- the left over chick peas and broth can be frozen and used later for the same or a different dish.
- allow the dish to sit for about 10 minutes so the pita has a chance to absorb the broth.
- pour the yogurt over the chickpeas.
- serve!
ROASTED GARLIC HUMMUS
A super easy, healthy snack for garlic lovers!
Provided by olivia
Categories Hummus
Time 1h10m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Slice the top off each head of garlic. Drizzle the cut ends with 1 tablespoon olive oil and wrap in foil.
- Bake in the preheated oven for 35 minutes. Remove and let sit until cool enough to handle. Turn on the broiler.
- Reserve liquid from chickpeas. Rinse and drain chickpeas; transfer to a blender.
- Add 1/2 of the reserved chickpea liquid to the blender with lemon juice and 2 tablespoons olive oil. Squeeze in roasted garlic from 2 of the heads. Blend until creamy, adding more chickpea liquid if needed.
- Split pita rounds and cut into quarters. Place on a baking sheet.
- Place under the preheated broiler until crisp, 2 to 3 minutes.
- Place hummus into a bowl. Make a well in the center and squeeze roasted garlic from the remaining head into the well. Sprinkle with paprika. Serve with pitas.
Nutrition Facts : Calories 144.3 calories, Carbohydrate 20.3 g, Fat 6.4 g, Fiber 3.2 g, Protein 3.8 g, SaturatedFat 0.9 g, Sodium 157.9 mg, Sugar 0.3 g
WARM HUMMUS
Provided by Florence Fabricant
Categories easy, condiments, appetizer
Time 50m
Yield 8 to 10 appetizer servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. With food processor running, drop garlic, cumin seeds and large pinch salt through feed tube, and process until minced. Add chickpeas, 2 tablespoons hot water, tahini, oil and lemon juice, and process until smooth. Transfer mixture to shallow casserole, preferably earthenware.
- Heat butter in small skillet. Add pine nuts and kirmizi biber, stirring briefly, and pour over chickpea mixture. Bake for 20 minutes, and serve hummus warm with wedges of flatbread.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 11 grams, Carbohydrate 22 grams, Fat 15 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 254 milligrams, Sugar 4 grams, TransFat 0 grams
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