Smoked Paprika Hummus From Lv Anderson At Slate Food
SMOKED PAPRIKA HUMMUS (FROM L.V. ANDERSON AT SLATE)
Cauliflower Hummus: http://www.slate.com/blogs/browbeat/2011/12/28/a_hummus_recipe_that_s_way_better_than_store_bought_.html
Provided by joelmw
Categories Cauliflower
Time 20m
Yield 5 cups
Number Of Ingredients 9
Steps:
- Put the garlic, 2 tablespoons of the oil, 2 teaspoons of the pimentón, and the salt, black pepper, and cayenne in a large bowl, food processor, or blender. Mash or process until relatively smooth.
- Add the chickpeas, tahini, and lemon juice, and mash or process until the hummus is uniform in texture and as smooth as you like it, adding the reserved garbanzo cooking liquid or water as needed if the mixture is too thick. Taste and adjust the seasoning. Sprinkle the remaining ½ teaspoon pimentón over the hummus, drizzle with the remaining 1 tablespoon oil, and serve immediately (or cover and refrigerate for up to a week).
Nutrition Facts : Calories 586.7, Fat 33.6, SaturatedFat 4.6, Sodium 1076.5, Carbohydrate 59.1, Fiber 13.5, Sugar 0.6, Protein 18.5
THE TRICK FOR AMAZING HUMMUS
I found the secret to making amazing hummus from Chef Roberto Martin in his cookbook vegan Cooking For Carnivores. Roberto states that, " The trick to making amazing hummus is water and air." In this recipe you will allow your ingredients to run in the food processor for 6-7 minutes, creating a light and fluffy final product. We love this recipe and hope you will, too.
Provided by Bev I Am
Categories Beans
Time 7m
Yield 2 1/2 cups
Number Of Ingredients 7
Steps:
- Combine the first 5 ingredients in a food processor; process or 6-7 minutes.
- Add salt and freshly ground pepper to taste.
Nutrition Facts : Calories 551.6, Fat 20.1, SaturatedFat 2.6, Sodium 1019.4, Carbohydrate 77.7, Fiber 15, Protein 17
TOMATO AND BASIL HUMMUS
I read about this on slashfood.com, one of my favorite food blogs. It was offered up as a good dip for the Superbowl, but I can vouch that it's good even for those of us who don't watch the game. I had to try this out and it was a success, served as an appetizer with Moroccan cigars (you don't smoke them, you eat them, silly) and lots of fresh pita.
Provided by Mirj2338
Categories Beans
Time 5m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Bung it all in the food processor and whizz it around until smooth.
Nutrition Facts : Calories 47.8, Fat 1.4, SaturatedFat 0.2, Sodium 187.2, Carbohydrate 7.6, Fiber 1.6, Sugar 0.8, Protein 1.7
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5/5 (5)Servings 3Cuisine BritishCategory Snack
- Place all hummus ingredients apart from olive oil into a food processor and blitz for 2 minutes until smooth. Whilst the motor is till running, start adding the olive oil in a slow but steady stream and process for another 2-3 minutes until smooth and creamy. Adjust salt & pepper if needed.
- To serve with Greek style salad, dice tomatoes, cucumber, olives and vegan feta cheese and mix them altogether in a separate bowl with a little drizzle of olive oil, salt & pepper.
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- 1. If using dried chickpeas, put them in a saucepan or bowl and add cold water to cover by about 2 inches. Soak in the refrigerator for at least 6 hours or overnight. Drain and rinse.
- 2. Put the chickpeas in a saucepan and add cold water to cover by about 2 inches. Bring to a boil, decrease the heat, cover, and simmer until the chickpeas are tender, 50 to 60 minutes. Drain and let cool, reserving ¼ to ½ cup of the cooking water.
- 3. Combine the chickpeas, garlic, lemon juice, cayenne, paprika, salt, pepper, parsley, olive oil, and tahini in a bowl and stir to mix well. Transfer the mixture to a food processor fitted with the metal blade and process until well mixed. Add ¼ cup of the reserved cooking liquid (or water or vegetable stock if using canned chickpeas) and process until smooth and almost fluffy. Add more liquid if necessary. Scrape down the sides of the bowl once or twice. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
- 4. To serve, drizzle a bit of olive oil over the hummus and sprinkle a bit of paprika. Serve with desired garnishes.
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Ratings 8Category Appetizer, Side Dish, SnackCuisine Middle EasternTotal Time 5 mins
- In a food processor, blend the chickpeas until a chunky mixture forms. Scrape down sides of bowl, and add garlic, lemon juice, salt, tahini, cumin, paprika, and cayenne pepper.
- With machine running, add 1/4 cup cold water by the tablespoonful and continue to blend until a smoothy and creamy texture is created. It may be necessary to stop, scrape down sides of bowl again, and continue processing for another minute or so. Taste and add additional salt if necessary.
- To serve, spread the hummus in a bowl, drizzle generously with olive oil, dust with additional paprika, and sprinkle with parsley. Store in refrigerator for up to 5 days.
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