SPICY HUMMUS: QUICK CHICKPEA SPREAD (RACHEL RAY)
This got many rave reviews on the other site. However, most said it was too thick. So some added about half the liquid from the canned chick peas, a little more olive oil and more lemon juice. I think some roasted red pepper would be good. Good basic recipe that you can adjust to taste, for our tastes I will most likely add more of the seasonings, and add a dash of cayenne too. From Food Network. Posted for ZWT6.
Provided by Scoutie
Categories Spreads
Time 5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste.
- Transfer to a small dip dish and surround spread with warm pita wedges.
- This recipe makes a great appetizer, or anytime snack.
Nutrition Facts : Calories 129.7, Fat 1.4, SaturatedFat 0.1, Sodium 309, Carbohydrate 25.5, Fiber 5.4, Sugar 0.1, Protein 5.5
ITALIAN CHICKPEA SPREAD (HUMMUS)
Make and share this Italian Chickpea Spread (Hummus) recipe from Food.com.
Provided by Harrys Girl
Categories Spreads
Time 10m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Blend.
- Refrigerate.
- Enjoy!
Nutrition Facts : Calories 65.9, Fat 4.5, SaturatedFat 0.5, Sodium 140.8, Carbohydrate 5.5, Fiber 1.1, Sugar 0.1, Protein 1.4
HUMMUS SPREAD
Hummus completely from scratch using roasted sesame seeds, very easy. You can cook your beans ahead of time and leave them in the fridge for a couple days. Canned would work fine if you don't have the time.
Provided by Steve_G
Categories Spreads
Time 3h
Yield 1 batch, 8 serving(s)
Number Of Ingredients 8
Steps:
- For the beans: Rinse beans and pick over.
- place in a large pot, cover by at-least 2" with water (if you have hard water toss in a pinch of baking soda) Bring to a boil for 2 minutes, turn off stove and let them sit until cooled to room temperature.
- About 2 hours.
- Drain beans and rinse.
- Rinse out pot and return beans, again, cover with water, add garlic and bay leaf, bring to a boil, reduce to simmer Cook until tender, 45 minutes to 1 hour.
- Drain and cool.
- For the Tahini: Place sesame seeds and sesame oil in the food processor, grind until it's formed a paste.
- If it seems dry add some of the olive oil.
- For the Hummus: Add garlic to the hummus and pulse until finely chopped.
- Add beans and turn on processor, drizzle olive oil into processor, allow to run until desired consistency is reached.
- Add salt and pepper to taste and pulse until mixed.
- Optional: You can replace some of the olive oil with a bit of reduced fat sour cream to attain the desired creaminess without as much fat.
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