Hummus To Die For Recipes

HUMMUS

Steps:

• Thoroughly rinse the chickpeas in a colander under cold running water. Tip into the large bowl of a food processor along with 60ml of the oil and blitz until almost smooth. Add the garlic, lemon and tahini along with 30ml water. Blitz again for about 5 mins, or until the hummus is smooth and silky.
• Add 20ml more water, a little at a time, if it looks too thick. Season and transfer to a bowl. Swirl the top of the hummus with the back of a dessert spoon and drizzle over the remaining oil. Serve with crunchy crudités and toasted pitta bread, if you like.

BEST HUMMUS

Steps:

• Place garbanzo beans in a large saucepan; add water to cover by 1 in. Gently rub beans together to loosen outer skin. Pour off water and any skins that are floating. Repeat 2-3 times until no skins float to the surface; drain. Return to saucepan; add baking soda and enough water to cover by 1 in. Bring to a boil; reduce heat. Simmer, uncovered, until beans are very tender and just starting to fall apart, 20-25 minutes., Meanwhile, in a blender, process lemon juice, garlic and salt until almost a paste. Let stand 10 minutes; strain, discarding solids. Stir in cumin. In a small bowl, stir together tahini and olive oil. , Add beans to blender; add cold water. Loosely cover and process until completely smooth. Add lemon mixture and process. With blender running, slowly add tahini mixture, scraping sides as needed. Adjust seasoning with additional salt and cumin if desired., Transfer mixture to a serving bowl; cover and refrigerate at least 30 minutes. If desired, top with additional olive oil and assorted toppings.

HUMMUS - TO DIE FOR!

Steps:

• Pick over the chickpeas and discard any misshapen chickpeas and stones.
• Rinse the chickpeas and drain.
• Place in a bowl, add water to cover generously, and let stand for at least 4 hours or for up to overnight.
• Drain the chickpeas and place in a saucepan with water to cover by 2 inches.
• Bring to a boil over high heat, reduce the heat to low and simmer, uncovered, until the skins crack and the chickpeas are very tender, about 1 hour.
• Remove from the heat and drain, reserving the cooking liquid.
• In a food processor or blender, combine the chickpeas, the 1/2 cup lemon juice, the tahini, 3 Tbs. of the olive oil, the garlic, the salt and the cumin.
• Process until a soft, creamy paste forms, adding a bit of the cooking liquid to loosen the texture, if necessary.
• Taste and add more lemon juice and salt, if needed.
• Transfer the puree to a serving bowl and spread with the back of a spoon to form a shallow well.
• Drizzle with the remaining 1 Tbs.olive oil.
• Sprinkle with the parsley and paprika.
• Garnish with the lemon wedges and olives and serve.