TURKISH HUMMUS WITH YOGURT
This is much like the familiar Middle Eastern chickpea purée, but instead of tahini, the chickpeas are blended with yogurt. It's lighter than the version made with tahini, and it's nice either warm or at room temperature. Skinning the chickpeas makes a more delicate, smoother purée, and it doesn't take as long as you'd think, but I leave the step as an optional one.
Provided by Martha Rose Shulman
Categories appetizer
Time 2h15m
Yield 2 cups, serving 8 to 12
Number Of Ingredients 10
Steps:
- Drain the soaked chickpeas and place in a pot with 1 quart of water. Bring to a boil, reduce the heat and simmer 1 hour. Add salt to taste and continue to simmer for another hour, or until chickpeas are thoroughly tender. Remove from the heat. Drain but retain about 1/2 cup of the cooking liquid. You should have 2 cups cooked chickpeas.
- Turn on a food processor fitted with the steel blade and drop in the garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the food processor and scrape down the sides of the bowl. Add the chickpeas, salt and cumin, and turn on the machine for about 30 seconds. Stop the machine, scrape down the sides, and start the machine again. With the machine running, add the lemon juice, olive oil and yogurt, and blend until smooth. Taste and adjust salt. Thin out as desired with cooking broth from the chickpeas, or with more yogurt. Transfer to a wide bowl, and garnish if desired. Serve with warm pita bread.
YOGURT-HUMMUS DIP
You know you have hummus and yogurt kicking around in your fridge somewhere, so why not introduce them? This super simple dip is perfect as a dip for veggies of toasted pitas. You can also slather it on a turkey sandwich or serve it with grilled chicken.
Provided by Food Network Kitchen
Categories appetizer
Time 5m
Yield about 2/3 cup
Number Of Ingredients 5
Steps:
- Whisk together the yogurt, hummus, lemon juice, 1/4 teaspoon salt and hot sauce. Refrigerate in an airtight container for up to 3 days.
LEMON & CORIANDER HUMMUS
Hummus is so easy to make and beats shop-bought varieties every time. Try it with vegetable crudités in your packed lunch
Provided by Good Food team
Categories Lunch, Side dish
Time 5m
Number Of Ingredients 7
Steps:
- Put everything but the coriander into a food processor, then whizz to a fairly smooth mix. Scrape down the sides of the processor if you need to.
- Season the hummus generously, then add the coriander and pulse until roughly chopped. Spoon into a serving bowl, drizzle with olive oil, then serve.
Nutrition Facts : Calories 179 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.12 milligram of sodium
LEMONY DILL HUMMUS DIP
Dill, garlic and lemon give this hummus a Scandinavian flair. It's made from dried chickpeas, rather than canned, which turns the texture super-creamy, and a dollop of yogurt lightens it up. Serve it with smoked salmon, hard-cooked eggs and pumpernickel toast for a special brunch party or luncheon.
Provided by Food Network Kitchen
Categories appetizer
Time 9h20m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Cover the chickpeas with 3 cups water in a large pot with 1 teaspoon baking soda and refrigerate 8 hours or overnight to soak.
- The next day, strain the chickpeas and discard the soaking liquid. Rinse the chickpeas and return them to the pot. Add the remaining teaspoon baking soda and water to cover by about 3 inches. Bring to a boil over high heat, then turn the heat down to a simmer and cook, skimming off and discarding any foam that rises to the surface, until the chickpeas are very soft and creamy (not crumbly) when pressed between a thumb and forefinger, about 40 minutes. If the liquid boils off while cooking, add more water to cover and continue to cook.
- Strain the chickpeas and discard the liquid. Let the chickpeas sit in the strainer to drain and dry out for 5 minutes. Put the chickpeas in the bowl of a food processor along with the tahini, lemon juice, garlic, all but a pinch of the dill and 1 1/2 teaspoons salt and process until the mixture is a paste, scraping down the bowl as necessary. With the motor running, slowly pour in 1/4 cup of the ice water and continue to process until the mixture is smooth and light, about 5 minutes, adding more water a tablespoon at a time until the desired consistency is reached.
- Transfer the hummus to a shallow bowl and cover by lightly pressing plastic wrap directly onto the surface of the hummus; let sit at room temperature until ready to serve, up to 1 hour. (The hummus can also be made a day ahead and refrigerated. Take the hummus out of the refrigerator to warm up 30 minutes before serving.)
- Before serving, remove the plastic wrap from the hummus. Smooth the outer rim of the hummus with the back of a large kitchen spoon, creating a slight well in the center. Dollop the yogurt in the center. Scatter the radish slices and capers on top, sprinkle with the reserved dill and serve with slices of pumpernickel bread and cucumbers.
LEMON HUMMUS
Make and share this Lemon Hummus recipe from Food.com.
Provided by kendralc
Categories Beans
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- saute garlic and inion in 1 tsp olive oil in a small saucepan, until translucent. Transfer to food processor and blend with remaining olive oil and additional ingredients.
- If mixture is too dry, add liquid from garbanzo beans until consistency is creamy.
- I like it spicier, so I add extra cumin and hot pepper.
- Serve with warm pita bread or raw veggies.
Nutrition Facts : Calories 192.4, Fat 10.4, SaturatedFat 1.4, Sodium 289.4, Carbohydrate 20.8, Fiber 4.3, Sugar 0.5, Protein 5.8
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