Hummus With Yogurt And Lemon 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.

YOGURT-HUMMUS DIP

Steps:

• Whisk together the yogurt, hummus, lemon juice, 1/4 teaspoon salt and hot sauce. Refrigerate in an airtight container for up to 3 days.

HUMMUS WITHOUT TAHINI

Steps:

• Sprinkle garlic clove with 1/4 teaspoon salt and mash with the back of a knife to form a paste. Add to food processor along with chickpeas and their reserved liquid, lemon juice, cumin, nutmeg and yogurt. Stream in olive oil, adding enough to reach a smooth consistency. Season with salt and pepper.
• Transfer to a bowl and serve with crudites, such as carrots, radish, and endive, and pita chips. Hummus will keep in an airtight container for up to 1 week.

TURKISH HUMMUS WITH YOGURT

Steps:

• Drain the soaked chickpeas and place in a pot with 1 quart of water. Bring to a boil, reduce the heat and simmer 1 hour. Add salt to taste and continue to simmer for another hour, or until chickpeas are thoroughly tender. Remove from the heat. Drain but retain about 1/2 cup of the cooking liquid. You should have 2 cups cooked chickpeas.
• Turn on a food processor fitted with the steel blade and drop in the garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the food processor and scrape down the sides of the bowl. Add the chickpeas, salt and cumin, and turn on the machine for about 30 seconds. Stop the machine, scrape down the sides, and start the machine again. With the machine running, add the lemon juice, olive oil and yogurt, and blend until smooth. Taste and adjust salt. Thin out as desired with cooking broth from the chickpeas, or with more yogurt. Transfer to a wide bowl, and garnish if desired. Serve with warm pita bread.

LEMONY DILL HUMMUS DIP

Steps:

• Cover the chickpeas with 3 cups water in a large pot with 1 teaspoon baking soda and refrigerate 8 hours or overnight to soak.
• The next day, strain the chickpeas and discard the soaking liquid. Rinse the chickpeas and return them to the pot. Add the remaining teaspoon baking soda and water to cover by about 3 inches. Bring to a boil over high heat, then turn the heat down to a simmer and cook, skimming off and discarding any foam that rises to the surface, until the chickpeas are very soft and creamy (not crumbly) when pressed between a thumb and forefinger, about 40 minutes. If the liquid boils off while cooking, add more water to cover and continue to cook.
• Strain the chickpeas and discard the liquid. Let the chickpeas sit in the strainer to drain and dry out for 5 minutes. Put the chickpeas in the bowl of a food processor along with the tahini, lemon juice, garlic, all but a pinch of the dill and 1 1/2 teaspoons salt and process until the mixture is a paste, scraping down the bowl as necessary. With the motor running, slowly pour in 1/4 cup of the ice water and continue to process until the mixture is smooth and light, about 5 minutes, adding more water a tablespoon at a time until the desired consistency is reached.
• Transfer the hummus to a shallow bowl and cover by lightly pressing plastic wrap directly onto the surface of the hummus; let sit at room temperature until ready to serve, up to 1 hour. (The hummus can also be made a day ahead and refrigerated. Take the hummus out of the refrigerator to warm up 30 minutes before serving.)
• Before serving, remove the plastic wrap from the hummus. Smooth the outer rim of the hummus with the back of a large kitchen spoon, creating a slight well in the center. Dollop the yogurt in the center. Scatter the radish slices and capers on top, sprinkle with the reserved dill and serve with slices of pumpernickel bread and cucumbers.

HUMMUS WITH YOGURT AND LEMON

Steps:

• Mince garlic in processor. Add remaining ingredients; blend until coarse puree forms, occasionally scraping down sides of work bowl. Season hummus to taste with salt and pepper. Transfer to small bowl. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.)

HUMMUS

Steps:

• Thoroughly rinse the chickpeas in a colander under cold running water. Tip into the large bowl of a food processor along with 60ml of the oil and blitz until almost smooth. Add the garlic, lemon and tahini along with 30ml water. Blitz again for about 5 mins, or until the hummus is smooth and silky.
• Add 20ml more water, a little at a time, if it looks too thick. Season and transfer to a bowl. Swirl the top of the hummus with the back of a dessert spoon and drizzle over the remaining oil. Serve with crunchy crudités and toasted pitta bread, if you like.

PARSLEY HUMMUS

Steps:

• (Optional step): If you want to take the time to do this, remove the papery outer shells of the cooked chickpeas by gently squeezing them between your thumb and first two fingers. Discard the shells.
• Turn on a food processor fitted with the steel blade and drop in the garlic. Process until the garlic adheres to the sides of the bowl. Turn off the machine and scrape down the sides of the bowl. Add the chickpeas, parsley and salt to taste and process to a coarse purée. Stop the machine and scrape down the sides of the bowl.
• Turn on the machine and add the lemon juice and olive oil with the machine running. Add the tahini and process until the hummus is smooth. It should not be too thick or dry. If it is, thin out as desired with yogurt or water, or with the broth from the chickpeas if you cooked them. Season to taste with salt. Scrape out into a bowl or mound on a platter. Run a fork over the surface and drizzle with olive oil if desired. Serve with crudités or pita bread.

10-MINUTE CHICKEN FLATBREADS WITH HUMMUS AND YOGURT

Steps:

• Toss chicken with cumin, kosher salt, and pepper in a medium bowl. Heat 1 Tbsp. oil in a large skillet over high. Add chicken mixture and cook, stirring occasionally, until lightly browned and cooked through, about 5 minutes. Transfer to a serving bowl.
• Meanwhile, heat broiler. Divide cucumbers and tomato among small serving bowls. Spoon hummus and yogurt into separate serving bowls. Broil pitas just until warmed, about 2 minutes.
• Serve chicken, cucumbers, tomato, hummus, yogurt, and parsley, if using, with lemon wedges, sea salt, and more oil alongside so everyone can assemble their own flatbreads as desired.