Best Classic Hummus Recipe By Tasty Recipes

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CLASSIC HUMMUS BY ALON SHAYA RECIPE BY TASTY



Classic Hummus By Alon Shaya Recipe by Tasty image

Here's what you need: dried chickpeas, baking soda, cold water, garlic, raw tahini, kosher salt, cumin, lemon juice, canola oil, hot water, extra virgin olive oil, tahini sauce, olive oil, fresh parsley, aleppo-style pepper

Provided by Scott Loitsch

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 15

1 ½ cups dried chickpeas
3 teaspoons baking soda, divided
3 qt cold water, divided
7 cloves garlic, lightly crushed
¼ cup raw tahini
1 ½ teaspoons kosher salt
½ teaspoon cumin
2 tablespoons lemon juice
3 tablespoons canola oil
2 tablespoons hot water
2 tablespoons extra virgin olive oil
tahini sauce, optional
3 tablespoons olive oil, optional
¼ cup fresh parsley, lightly chopped (optional)
½ teaspoon aleppo-style pepper, optional

Steps:

  • In a large bowl, combine the dried chickpeas, ½ teaspoon baking soda, and 1½ quarts (1.4 L) of cold water water. Soak overnight.
  • Preheat the oven to 400˚F (200˚C).
  • Drain the chickpeas and transfer to a baking sheet. Sprinkle with 2 teaspoons of baking soda and spread evenly on the sheet. Bake for 10 minutes.
  • Transfer baked chickpeas to colander and rinse under cold water. Massage to remove excess baking soda and begin to loosen the skins.
  • In a large pot over high heat, add the rinsed chickpeas, remaining 1½ quarts (1.4 L) of water, and remaining ½ teaspoon of baking soda. Bring to a boil, then reduce the heat to medium.
  • With a slotted spoon or small sieve, skim away any foam and loose skins that rise to the surface of the water and discard. This will ensure the hummus is extra creamy and smooth! Continue this process, regularly skimming off any loose skins, for about 20 minutes.
  • Add the garlic to the pot and continue to cook for another 25-30 minutes, until the chickpeas are very soft and easily fall apart.
  • Drain the chickpeas and let sit for a few minutes to let any extra moisture drain off.
  • Transfer the chickpeas to a food processor with the tahini, salt, cumin, and lemon juice. Process for 2-3 minutes, until the mixture is super smooth.
  • With the food processor still running, add the canola oil, hot water, and 2 tablespoons of olive oil. Continue to process for another 2-3 minutes. Don't worry, you can't over-process it! You want the hummus to be as smooth and creamy as possible.
  • To serve, spread the hummus in a wide, shallow bowl. If desired, top with tahini sauce, olive oil, and garnish with parsley and Aleppo-style pepper.
  • Enjoy!

Nutrition Facts : Calories 497 calories, Carbohydrate 36 grams, Fat 35 grams, Fiber 7 grams, Protein 12 grams, Sugar 6 grams

EASY CLASSIC HUMMUS RECIPE BY TASTY



Easy Classic Hummus Recipe by Tasty image

Here's what you need: garbanzo beans, salt, ground cumin, garlic, lemon juice, extra virgin olive oil, sesame oil, water

Provided by Joey Firoben

Categories     Snacks

Yield 6 servings

Number Of Ingredients 8

15 oz garbanzo beans, 1 can, drained and rinsed
½ teaspoon salt
½ teaspoon ground cumin
1 clove garlic, minced
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
¼ teaspoon sesame oil
¼ cup water

Steps:

  • Pour the rinsed chickpeas onto half the area of a kitchen towel. Fold the other half of the towel on top of the beans, and rub them so that the skins start to come off.
  • Place all of the peeled beans in the bowl of a food processor, along with the salt, cumin, and garlic. Turn the processor on to break up the mixture.
  • With the food processor running, pour in the lemon juice, olive oil, sesame oil, and water, and let the processor run until the mixture is smooth.
  • Serve with your choice of dipping chips or veggies.
  • Enjoy!

Nutrition Facts : Calories 137 calories, Carbohydrate 19 grams, Fat 4 grams, Fiber 5 grams, Protein 6 grams, Sugar 3 grams

BEST HUMMUS



Best Hummus image

Hummus is my go-to appetizer when I need something quick, easy and impressive. Over the years I've picked up a number of tricks that make this the best hummus recipe you'll ever have. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 1-1/2 cups

Number Of Ingredients 10

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/2 teaspoon baking soda
1/4 cup fresh lemon juice
1 tablespoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 cup tahini
2 tablespoons extra virgin olive oil
1/4 cup cold water
Optional: Olive oil, roasted garbanzo beans, toasted sesame seeds, ground sumac

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.

Nutrition Facts : Calories 250 calories, Fat 19g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 361mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 5g fiber), Protein 7g protein.

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