EASY HOMEMADE HUMMUS
It's so easy to make your own hummus! Homemade hummus only takes 5 minutes and tastes better than store-bought. All you need are chickpeas, tahini, olive oil, garlic, lemon juice, and a food processor.
Provided by Elise Bauer
Categories Appetizer Side Dish Snack Dip Freezer-friendly Make-ahead Quick and Easy Chickpea Dip Garbanzo Bean Hummus Tahini
Time 5m
Number Of Ingredients 8
Steps:
- Serve: Spoon into serving dish, swirl a little olive oil over the top and sprinkle with garnishes-a little paprika, toasted pine nuts, or chopped fresh parsley. Serve with crackers, raw dip vegetables such as carrots or celery, or with toasted pita bread. To toast pita bread, cut the pita bread into triangles, brush with olive oil and toast for 10 minutes in a 375°F oven, turning them over half-way through the cooking.
Nutrition Facts : Calories 179 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 4 g, Protein 6 g, SaturatedFat 1 g, Sodium 294 mg, Sugar 2 g, Fat 11 g, ServingSize Makes about 3 cups, UnsaturatedFat 0 g
JOE'S HUMMUS WITH PINE NUTS
Simple but great hummus recipe.
Provided by JOEKLUGER
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Heat a small skillet over medium heat. Toast pine nuts in skillet, stirring frequently, until fragrant and beginning to brown, 3 to 5 minutes.
- Blend chickpeas, reserved liquid, lemon juice, 1/4 cup olive oil, tahini, garlic, cumin, paprika, salt, and crushed peppercorns in a food processor until smooth. Stir toasted pine nuts into the puree. Drizzle olive oil over the hummus.
Nutrition Facts : Calories 206.1 calories, Carbohydrate 14.5 g, Fat 15.3 g, Fiber 3 g, Protein 4.9 g, SaturatedFat 2.1 g, Sodium 147.6 mg, Sugar 0.5 g
HUMMUS - (CHICK-PEA DIP WITH PARSLEY AND PINE NUTS)
Steps:
- 1. On a cutting board mince and mash the garlic to a paste with the salt. 2. In a food processor purée the chick-peas with the garlic paste, the tahini, the lemon juice, 1/4 cup of the oil, and 1/2 cup water, scraping down the sides, until the hummus is smooth and add salt to taste. 3. Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl. 4. In the food processor, cleaned, purée the remaining 1/4 cup oil with the parsley until the oil is bright green and the parsley is minced transfer the parsley oil to a small jar. 5. The hummus and the parsley oil may be made 3 days in advance and kept covered and chilled. 6. Divide the hummus between shallow serving dishes and smooth the tops. 7. Drizzle the hummus with the parsley oil and sprinkle it with the pine nuts. 8. Serve the hummus with the pita. Makes about 4 cups.
HUMMUS WITH TOASTED PINE NUTS, CUMIN SEEDS, AND PARSLEY OIL
Categories Appetizer Quick & Easy Pine Nut Chickpea Sesame Parsley Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes about 4 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a blender or small food processor purée 1/4 cup parsley with 1/4 cup oil. Pour mixture through a fine sieve set over a bowl, pressing hard on solids, and discard solids.
- In a small baking pan toast pine nuts and cumin seeds, stirring occasionally, until nuts are golden, about 10 minutes.
- In a colander rinse and drain chick-peas and in a food processor purée 1/2 cup with garlic until garlic is finely minced. Add tahini, water, lemon juice, salt, remaining chick-peas, and remaining 1/2 cup olive oil and purée until smooth. Recipe may be prepared up to this point 3 days ahead. Keep hummus and parsley oil chilled, covered, and pine nuts and cumin seeds in an airtight container at room temperature. Bring parsley oil to room temperature before using.
- Strip leaves from additional parsley sprigs. Divide hummus between 2 shallow dishes and smooth tops. Drizzle hummus with parsley oil and sprinkle with parsley, pine nuts, and cumin seeds.
- Serve hummus with pita toasts.
HUMMUS
Categories Condiment/Spread Garlic Side Vegetarian Quick & Easy Ramadan Chickpea Healthy Vegan Gourmet
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- On a cutting board mince and mash the garlic to a paste with the salt. In a food processor purée the chick-peas with the garlic paste, the tahini, the lemon juice, 1/4 cup of the oil, and 1/2 cup water, scraping down the sides, until the hummus is smooth and add salt to taste. Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl. In the food processor, cleaned, purée the remaining 1/4 cup oil with the parsley until the oil is bright green and the parsley is minced transfer the parsley oil to a small jar. The hummus and the parsley oil may be made 3 days in advance and kept covered and chilled. Divide the hummus between shallow serving dishes and smooth the tops. Drizzle the hummus with the parsley oil and sprinkle it with the pine nuts. Serve the hummus with the pita.
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