EASY HUMMUS RECIPE: HOW TO MAKE HUMMUS
How to make hummus the traditional way. No fuss. No extra flavors added. Just a plain, classic homemade hummus recipe. And a couple of tricks will ensure you achieve the best hummus ever--thick, smooth, rich, and ultra creamy. Be sure to see the video tutorial as well.
Provided by Suzy Karadsheh
Categories Appetizers
Time 20m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 176 calories, Sugar 3.1 g, Sodium 153.2 mg, Fat 8.7 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 19.4 g, Fiber 5.2 g, Protein 7.2 g, Cholesterol 0 mg
MEDITERRANEAN KALAMATA HUMMUS
This hummus is so good on warm pita triangles or even with cucumbers, radishes, carrots and/or green onions. The combination of ingredients really makes this hummus bi tahini a truly wonderful Mediterranean dish. I may never eat plain hummus again. This recipe was inspired and created for RSC #7.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in a food processor and puree. Add enough cold water to achieve a spreadable consistency.
- Spoon puree onto a shallow plate and smooth the top with a spoon. Drizzle with remaining olive oil and strew with remaining parsley. Sprinkle remaining cumin and cayenne in a star pattern and serve with warm pita or veggies.
- Enjoy!
Nutrition Facts : Calories 357.7, Fat 24.8, SaturatedFat 3.4, Sodium 596.9, Carbohydrate 29.4, Fiber 7, Sugar 1.3, Protein 8
KALAMATA OLIVE TAPENADE
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 30 appetizers
Number Of Ingredients 11
Steps:
- In a food processor, combine all the ingredients except the cherry tomatoes. Pulse until all ingredients are well combined. Season with freshly ground black pepper. Slice cherry tomatoes in half. Very gently, with a melon baller, scoop out the seeds from each half. Place a teaspoonful of the tapenade in each tomato half. Garnish with chervil.
MEDITERRANEAN HUMMUS TRIFLE
This layered hummus dip is perfect for entertaining big groups. Transform store-bought hummus into something special with the help of some super flavorful Mediterranean pantry items blended in. Between the hummus layers are bursts of fresh cucumber, kalamata olives and chickpeas; then it's all topped with tangy Greek yogurt.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Combine 1 container hummus and all but 1/4 cup of the artichoke hearts in a food processor. Puree until very smooth, about 5 minutes, scraping down the bowl as needed. Spread the artichoke hummus layer in the bottom of the trifle bowl. Sprinkle with all but 2 tablespoons of the olives. Rinse out the food processor bowl and blade and wipe dry.
- Combine 1 container hummus with all but 2 tablespoons of the sun-dried tomatoes and 2 tablespoons water in the food processor. Puree until very smooth, about 5 minutes, scraping down the bowl as needed. Drop dollops of the sun-dried tomato hummus over the olives, working around the outside first. Use a spatula to spread the mixture out to the side of the bowl, then spread the mixture towards the center. (This will keep the olives from being dragged around.) Sprinkle the layer with all but 1/4 cup of the cucumbers. Rinse out the food processor bowl and wipe dry.
- Combine the remaining container of hummus with all but 2 tablespoons of the basil in the food processor. Puree until very smooth, about 5 minutes, scraping down the bowl as needed. Spread the basil hummus over the cucumber layer in the same manner as the previous layer. Sprinkle with all but 1/4 cup of the chickpeas.
- Spread the yogurt over the chickpea layer. Chop the remaining artichoke hearts, sun-dried tomatoes and basil. Sprinkle the mixture over the top of the yogurt along with the olives, chickpeas and cucumbers.
- Serve with a large spoon and pita chips.
7 LAYER MEDITERRANEAN DIP (WITH HUMMUS)
This is a wonderful Greek-style layered dip with hummus as the base. It is a colorful and very tasty appetizer that always gets compliments. I often add a bit of chopped fresh parsley or oregano for added color.
Provided by Just Call Me Martha
Categories Vegetable
Time 10m
Yield 1 dip
Number Of Ingredients 8
Steps:
- Spread hummus on bottom of 9" pie plate or serving dish.
- Layer with remaining ingredients.
- Serve with pieces of pita bread or pita chips.
Nutrition Facts : Calories 657.7, Fat 41.6, SaturatedFat 15, Cholesterol 66.8, Sodium 1899.2, Carbohydrate 46.5, Fiber 17, Sugar 7.2, Protein 31.6
MEDITERRANEAN CHICKPEA HUMMUS
The ultimate Hummus dip no one can resist! There won't be anything left in the bowl by the end of the evening.
Provided by rainna
Categories Moroccan
Time 10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Blend garlic first.
- Add chickpeas, pulse for a few times at first, then puree, adding tahini paste through the feeder.
- Add in olive oil, lemon juice, soya sauce.
- Scrape down the sides of the bowl, then add salt, cumin, coriander, cayenne, lemon juice and water.
- Blend to a smooth paste.
- Transfer to a bowl, and garnish with some chopped parsley and cilantro leaves.
MEDITERRANEAN HUMMUS APPETIZER
Inspired by Zea's Hummus Appetizer Platter. Refrigerate time not included. (So good I strongly suggest doubling the hummus recipe since you'll already have on hand the toppings.) Note: I made a remarkable discovery. Adding lemon zest makes for extraordinary so I added it as an optional ingredient. Update: Substituting about half of the olive oil with chickpea juice makes for a fluffier hummus. Note: Since originally posting this recipe, I've come to realize that boiling your chickpeas for about 5 minutes makes for a better end product. Make sure you reserve the juice should you want a thinner hummus. Should you cook your own chickpeas from dried, use 1 1/2 cups drained chickpeas to equal the amount in a 15 ounce can.
Provided by gailanng
Categories Southwest Asia (middle East)
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- Place all hummus ingredients into a blender or food processor; blend until smooth. Add some reserved broth should you desire a thinner hummus.
- Refrigerate for about 1 - 3 hours for flavors to blend.
- Transfer mixture to a serving plate and spread hummus out evenly into a circle. Garnish with the above toppings according to your taste in the order listed. Sprinkle over all with paprika or sumac.
- Serve with warmed pita triangles.
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