The Trick For Amazing Hummus Food
BEST HUMMUS
Learn how to make the best homemade hummus! It's creamy, dreamy and light. This hummus recipe is easy to make-no peeling chickpeas or overnight soak required. Recipe yields about 2 cups.
Provided by Cookie and Kate
Categories Dip
Time 40m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1/4 cup, Calories 151 calories, Sugar 1.5 g, Sodium 224.9 mg, Fat 10.6 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 11.1 g, Fiber 3.4 g, Protein 4.9 g, Cholesterol 0 mg
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
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- Start with Our Flexible Base Recipe. Four everyday ingredients are all you need to make a creamy, tangy batch of homemade hummus. This hummus will keep 3 to 5 days in the fridge and can also be frozen.
- Soften the Chickpeas. For a creamier, more luscious homemade hummus, soften up the chickpeas using one of these methods. Baking Soda: If you’re cooking your own chickpeas or other beans, adding a pinch of baking soda to the cooking water helps soften the legumes so they break down more easily when blended.
- The Ice Cube Trick for Hummus. For extra light and fluffy hummus, adding an ice cube to the hummus mixture before blending helps incorporate air into the mixture.
- Swap in Different Beans. The term “hummus” comes from the Arabic word for chickpea, but that doesn’t mean the Mediterranean dip/spread has to be made exclusively with chickpeas.
- Try an Unexpected Nut or Seed Butter. Traditional recipes for hummus calls for tahini, a savory sesame paste from the Mediterranean. Try subbing in other nut and seed butters, such as peanut butter, cashew butter, and sunflower seed butter, for the tahini in a hummus recipe.
- Switch up the Citrus. Using different citrus juices lets you subtly adjust hummus flavors to suit a given recipe. For example, lime juice’s sour tang plays off the spicy heat of a jalapeño-laced hummus, while orange juice will highlight the natural sweetness in a butternut squash hummus.
- Add Veggies. Prepared hummus is a billion-dollar industry worldwide, thanks in part to all the different hummus flavors now available. Trouble is, many of those enticing combinations are laced with oils and additives so they stay fresh longer.
- Level Up Your Garnish Game. A sprinkle of herbs or spices can add an extra taste and textural element to plain hummus. Here are a few to try. And don’t forget whole chickpeas or beans which make a tasty (and pretty) garnish as well.
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