Hummus Gourmet Food

HUMMUS

Hummus image

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

Ingredients

2 cups drained well-cooked or canned chickpeas, liquid reserved
1/2 cup tahini (sesame paste), optional, with some of its oil
1/4 cup extra-virgin olive oil, plus oil for drizzling
2 cloves garlic, peeled, or to taste
Salt and freshly ground black pepper to taste
1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
Juice of 1 lemon, plus more as needed
Chopped fresh parsley leaves for garnish

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

Hummus image

Categories Condiment/Spread Garlic Side Vegetarian Quick & Easy Ramadan Chickpea Healthy Vegan Gourmet

Yield Makes about 4 cups

Number Of Ingredients 9

Ingredients

4 garlic cloves
1 teaspoon salt
two 1-pound 3-ounce cans chick-peas, drained and rinsed
2/3 cup well stirred tahini
1/4 cup fresh lemon juice, or to taste
1/2 cup olive oil, or to taste
1/4 cup fresh parsley leaves
2 tablespoons pine nuts, toasted lightly
Accompaniment:Toasted Pita Thins

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.

HUMMUS GOURMET

Hummus Gourmet image

For garlic lovers! Made something close to this working in a cafe, and tweaked it to my tastes. It's addicting.

Provided by Melany

Categories Spreads

Time 15m

Yield 4-8 serving(s)

Number Of Ingredients 9

Ingredients

1 can garbanzo beans, drained
6 cloves garlic, pressed or diced
1/4 cup roasted tahini
1/4 cup olive oil
4 -5 teaspoons lemon juice, to taste
1 1/2 teaspoons cumin
1/2 teaspoon dried mint
1/2 teaspoon white pepper
1/2 teaspoon salt

Steps:

Add all ingredients except olive oil in food processor, blend.
Add olive oil to mixture until it's creamy and spreadable.
It's ok if it's a tiny bit chunky.
This hummus is best after 2 hours of refridgeration, to let flavors blend.
Eat with wheat pita bread, and enjoy!

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Instead, use them in this simple no-fail hummus recipe. Chickpeas are whizzed in a food processor (shout-out to this one!) with the good …
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Start by prepping all of your ingredients: Drain 15½ oz. chickpeas in a strainer or colander and rinse thoroughly. Let drain again while you do the other prep.
Cut 1 lemon in half, remove any visible seeds, and squeeze juice into a small bowl. You should have 3–4 Tbsp.
Smash 1 garlic clove with the flat side of your knife on a cutting board and remove peel. Continue to mash with side of knife until a paste forms. (You can also grate garlic on a microplane if you have one—you're just looking for a fine paste.)
Combine drained chickpeas, 3 Tbsp. lemon juice, garlic, ½ cup tahini, ¾ tsp. salt, 10 cracks pepper, ¼ tsp. cumin, and 2 Tbsp. water in a food processor.

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Good Source of Plant-Based Protein. What is hummus good for? To start, hummus is an excellent protein source for vegetarians, vegans and omnivores too.
Fights Illness and Disease. Beans, and chickpeas in particular, have been shown to help balance cholesterol levels, reduce hypertension and protect against heart disease.
Decreases Inflammation. Inflammation is the body’s natural defense to move toxins out of the body. However, when your body has a high level of inflammation, it indicates that your body has been trying to overcome food, environmental or medicinal toxins.
Helps Digestion and Intestinal Health. Chickpeas are an excellent source of fiber, which has multiple health benefits, including helping to foster a healthy digestive system, making us feel full and satisfied, improving cardiovascular health, and more.
High in Vitamins and Minerals. It is hard to beat the winning combination of essential micronutrients that the ingredients in hummus has to offer. In addition to protein and fiber, the chickpeas used in hummus are high in iron, folate, phosphorus and B vitamins (all especially important for vegetarians and vegans who may be lacking in these nutrients).
Supports Bone Health. Sesame seeds, used in making tahini, are an excellent source of various important bone-building minerals, including zinc, copper, calcium, magnesium, phosphorus, iron and selenium.
Protects Heart Health. Studies suggest that diets rich in extra virgin olive oil, one of the main ingredients used in hummus, help prevent cardiovascular disease in several important ways.
Boosts Your Energy. Chickpeas, like all beans and legumes, contain starch, which is a complex carbohydrate that the body is able to use steadily for energy.

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Drain and rinse the garbanzo beans. Place in a pot with water and bring to a boil. Add a teaspoon of baking soda if you're prone to gas. Reduce the heat to medium, cover, and cook for 1 to 1 1/2 hours until the beans are very soft. Drain and let cool.
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