EASY DILL HUMMUS
This is a tangy twist on traditional hummus. Once you see how easy it is to make at home, you'll never break the bank by getting store bought again! Cook time is refrigeration time (if you can wait that long!)
Provided by DreamoBway
Categories Beans
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine ingredients in food processor. I find that if you put the liquid ingredients in first, it blends better.
- Blend until well combined and creamy.
- Refrigerate at least 2 hours to allow flavors to develop.
Nutrition Facts : Calories 136.7, Fat 5.5, SaturatedFat 0.7, Sodium 216, Carbohydrate 18.4, Fiber 3.6, Sugar 0.2, Protein 4.5
DILL HUMMUS AND TOASTED PITA WEDGES
Provided by Sunny Anderson
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Special Equipment: Food processor
- Preheat oven to 375 degrees F. In a food processor add 1 can of beans, yogurt, olive oil, lemon juice, dill, cumin, and paprika. Pulse until smooth. Add the second can of beans and pulse until beans are incorporated but still chunky. Season with salt and pepper. Cut each pita into 6 wedges and place on a baking sheet. Brush lightly with olive oil, sprinkle with salt and bake for 5 minutes or until crisp. Serve with hummus garnished with dill and paprika.
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.
DILLED HUMMUS SPREAD
I have made Hummus before, but Dilled Hummus sounded interesting...have not tried this as yet...This is from an old copy of Better Homes and Gardens.
Provided by SharonP
Categories Spreads
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- In a blender container or food processor bowl combine garbanzo beans, tahini or peanut butter and sesame oil, lemon juice, olive oil, garlic, dill, salt, and red pepper.
- Cover and blend or process till the mixture is smooth, stopping and scraping the sides as necessary.
- Transfer to a storage container; cover and chill till ready to serve for up to 1 week.
- (To tote, pack the storage container with ice.) Stir the spread before serving.
Nutrition Facts : Calories 659.5, Fat 31.5, SaturatedFat 4.3, Sodium 1266.3, Carbohydrate 78.7, Fiber 16.5, Sugar 0.8, Protein 21.6
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