Herb Hummus Recipes

HOMEMADE HUMMUS WITH HERBS

Steps:

• Soak chickpeas in cold water 4 hours or overnight. Put them in a saucepan with the garlic, 2 teaspoons salt and 3 quarts water. Cook until tender. Depending on the freshness of your chickpeas, this can take 30-90 minutes. Drain. Pull out the garlic and discard. * Skip this step if using canned chickpeas.
• Measure out 2 cups (save some of the remaining chickpeas are for garnishing the hummus) and put into a food processor, or add your canned chickpeas instead. Process with the tahini, lemon juice, herbs, olive oil, cumin and 1½ teaspoons salt.
• Puree the mixture at least 3 minutes, dribbling in cold water 2 tablespoons at a time until velvety smooth.
• To serve, scoop some hummus onto a shallow bowl or plate and spread it out with the back of a spoon. To garnish, dust with paprika, drizzle with olive oil, and top with some chickpeas and a few herb sprigs.

HERBED HUMMUS

Steps:

• In a food processor, combine hummus and herbs; process until herbs are finely chopped, about 1 minute.

HERB HUMMUS

Steps:

• In food processor, combine all ingredients; process until smooth. Serve with fresh veggies, crackers or whatever you like.

GARLIC AND HERB HUMMUS RECIPE BY TASTY

Steps:

• Boil the garbanzo beans until the skins come off. Remove the skins, drain.
• Combine all ingredients in a food processor.
• Blend until smooth adding small amounts of oil and water until desired consistency is achieved.
• Add more lemon or tahini if needed.
• Garnish with pine nuts and more oil!
• Eat with fresh vegetables or pita chips.
• Enjoy!

GREEN HERB HUMMUS

Steps:

• Place ingredients in a food processor fitted with a steel blade and pulse until smooth.
• Serve with dippers.