Smooth Hummous Food

THE SECRET TO SMOOTH AND CREAMY HUMMUS

Steps:

• Place the drained chickpeas (reserving a few for decoration), aquafaba, tahini, lemon juice, and ¼ tsp sea salt into a food processor or blender, and blend for 2-3 minutes, until smooth. If necessary, add more aquafaba (or water) to loosen the hummus.
• Taste, and add more salt if required.
• Decant into a bowl, make a well in the centre, pour in the olive oil, and decorate with the remaining chickpeas.

WHAT TO EAT WITH HUMMUS (22+ IDEAS!)

Steps:

• Preheat your oven to 350 °F (175 °C) and line two baking sheets with parchment paper.
• Put the cubed sweet potatoes and cooked chickpeas on one baking sheet. Add cumin and some salt, then toss to combine. Arrange everything into a single layer.
• Place the sliced zucchini on the other baking sheet, arranged into a single layer.
• Put both sheets into the oven for 10 minutes, then flip the zucchini and slightly toss the chickpeas and sweet potatoes. Bake for another 10 minutes, then remove from the oven.
• In the meantime, wash your fresh produce and divide everything equally between two serving bowls. Sprinkle with some salt and lemon juice, mix, then let it sit to allow the flavors to soak in until your baked components are done.
• Time to assemble! Top your veggies in the two bowls with the roasted sweet potato cubes and chickpeas and roll the zucchini into ribbons if you like - this way, they will be easier to grab with a fork and make your bowl look prettier!
• Add a dollop of your favorite hummus and enjoy your easy vegan bowl.

HUMMUS - SILKY SMOOTH, FROM SCRATCH!

Steps:

• Rinse the garbanzo beans, drain and cover with water to cover by 3 inches. Soak beans for 4 to 6 hours. Drain in a colander and rinse thoroughly.
• Note: The key to this hummus recipe is to just soak the beans for the 4 to 6 hours the recipe calls for. If you soak them overnight they will absorb too much liquid and you will have very mushy beans and lots of water. If you don't have time to do a 4 to 6 hour soak, you can do a quick soak by bringing the beans and soaking water to a boil and boiling for 1 minute. Remove the beans and water from the heat and let stand for 30 minutes before draining and continuing with the recipe.
• In a large pot combine soaked beans, the 7 cups water and the baking soda. Bring to a boil, reduce heat and simmer until the beans are falling apart, about 1 hour. Stir any foam that comes to the surface back into the beans while they cook.
• Pour beans and any remaining cooking liquid into a large bowl and cool to room temperature in the refrigerator.
• Transfer beans and liquid to a food processor. Add the salt, garlic, tahini and lemon juice and process until smooth.
• If the mixture is too thick (it should be the consistency of thick cream), add water 1 tablespoon at a time until the hummus is smooth.

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.

HUMMUS TEHINA

Steps:

• Soak the chickpeas in at least three times their volume water for at least 4 hours, preferably overnight. Change the water, add the bicarbonate of soda and bring to the boil. Lower the heat and leave to simmer until soft, anything from 25 minutes to an hour or more - this can vary quite significantly from batch to batch. The chickpeas are done when you can easily mash them by gently squeezing them between your fingers. Drain and reserve the cooking water. Set aside a few of the prettiest-looking chickpeas to garnish.
• While still warm, add the chickpeas, tahini, lemon juice, garlic 100 ml of the cooking water, cumin (if using) and salt to a food processor and mix until completely smooth and fairly fluffy, at least 3-4 minutes. (When it looks done, leave it to run for another minute or two.) Taste and adjust seasoning or flavours to your preference. At this stage, the hummus will be fairly runny, but don't worry - it will set once it cools down. Transfer to a bowl and cover with plastic wrap directly on top of the hummus. There should be no air between the hummus and the plastic wrap. Leave to cool. If you're short on time, put it in the refrigerator to speed up the process.
• Serve on one or more plates small plates. Use the back of a spoon to create the characteristic dimples in the bowl. Garnish with the reserved chickpeas and a good drizzle of extra virgin olive oil as well as some spices and chopped flat-leaf parsley, if you like.

BEST HUMMUS

Steps:

• Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they're quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).
• Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
• Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
• While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
• Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
• Taste, and adjust as necessary-I almost always add another 1/4 teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.
• Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.

HOW TO MAKE THE BEST SMOOTH & CREAMY HUMMUS

Steps:

• Soften the chickpeas ~ place the chickpeas (with their juice) and 1/4 cup water in a small saucepan. Simmer for 15 to 20 minutes. Let the simmered chickpeas stand until cool enough to handle. Remove and discard any loose skins. Then gently pinch each chickpea to slip off the skin. Or, place the chickpeas in a wire mesh strainer and rub gently against the strainer sides to remove skins.
• Place tahini, garlic, lemon juice, and kosher salt in the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl, and process for 30 to 45 seconds more. With the food processor running, stream in 2 tablespoons extra-virgin olive oil. Process for about 1 minute to incorporate fully.
• Drain chickpeas, reserving the liquid. Add half of the chickpeas and 1/4 cup reserved liquid to the food processor. Process for 1 to 2 minutes, scraping down the sides of the bowl once. Add remaining chickpeas and process for an additional 1 to 2 minutes, or until smooth.
• Add an additional 2 to 3 tablespoons reserved chickpea liquid or water, a little at a time, until the desired consistency is achieved. Process for 20 to 30 seconds after each addition.
• Place hummus in a serving bowl. Drizzle the top with a bit of olive oil and sprinkle with paprika to garnish. Serve with pita bread, pita chips, crackers, or assorted vegetables for dipping.
• Store the hummus in an airtight container in the refrigerator for up to one week.

HUMMUS... SMOOTH & CREAMY

Steps:

• Place the beans and garlic cloves in a saucepot and bring to a boil.Save broth for reserve.
• Place only the beans and garlic in food processor.
• Run the processor to grind up the beans.
• Add olive oil, tahini, yogurt, lemon juice, salt and 3/4 cup reserved broth from beans.
• You will need to let it blend in the food processor for about 10 minutes to get creamy.
• Afterwards if you want it a bit looser add a tiny bit of broth and stir well.
• Meanwhile combine garlic, hot pepper and salt in a mortar pestle and smash until mush.
• Add lemon juice to the garlic/jalapeño condiment and stir well.
• Spread out hummus on a plate, place a few tablespoons of the tetbeleh in the middle.
• Place in the refrigerator for about an hour or so.
• Decorate with paprika.
• Drizzle with olive oil.
• Serve with pita wedges.
• Hummus will last for 2 days in the fridge.
• Enjoy!