Herbed Hummus Recipes

HERB HUMMUS

Steps:

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

HERBED HUMMUS

Steps:

• Combine all of the ingredients in a food processor and blend until smooth. Adjust seasonings, to taste.

HERBED HUMMUS

Steps:

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

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.

HUMMUS WITH HERBED PITA CRISPS

Steps:

• For the pita crisps: Preheat the oven to 400 degrees F. In a food processor, combine the butter and herbs and pulse until well combined. Spread the herb butter onto the pita slices. Sprinkle with salt and bake until crisp, about 10 minutes.
• Meanwhile, for the hummus: In a food processor, combine the drained chickpeas, garlic, lemon juice, tahini and cumin. Pulse until smooth. With the food processor running, add the olive oil in a steady stream. Season with the salt and puree until very smooth. If the mixture is too thick, add 2 tablespoons at a time of the reserved chickpea juice until desired consistency.

HERBED HUMMUS

Steps:

• Pat the basil and tarragon dry and coarsely chop them. Transfer to a food processor. Add the beans, broth, parsley, lemon juice, sesame seeds, and garlic and process until the desired consistency is achieved. Stir in the chives. Stored in a sealed container in the refrigerator, Herbed Hummus will keep for 4 days. Note: Most food processors don't do a good job of chopping chives, as the chives tend to get wound around the base of the blade. That's why I suggest you chop them by hand.

HERBED LIMA BEAN HUMMUS

Steps:

• Simmer beans, onion, garlic, salt, and water in a 3-quart saucepan, covered, until beans are tender, about 8 minutes. Stir in cilantro and parsley and let stand, uncovered, 5 minutes.
• Drain bean mixture in a sieve and transfer to a food processor. Add cumin, cayenne, 3 tablespoons lemon juice, 4 tablespoons oil, dill, and mint and purée until smooth. Transfer to a bowl and cool to room temperature, stirring occasionally. Season with salt and pepper and add lemon juice to taste.
• Mound dip in a serving bowl and drizzle with remaining tablespoon oil.