CREAMY ISRAELI-STYLE HUMMUS
Creamy, smooth, and tasty hummus that uses a hint of peanut butter.
Provided by Sonya Sargent
Categories 100+ Everyday Cooking Recipes Special Collection Recipes New
Time 2h10m
Yield 8
Number Of Ingredients 10
Steps:
- Combine 2 tablespoons chickpea liquid and 1 cup chickpeas in a bowl for hummus. Reserve remaining chickpeas and liquid for another use.
- Combine olive oil, peanut butter, lemon juice, sesame oil, cumin, onion powder, and salt in a blender. Blend until smooth, about 2 minutes. Pour in chickpeas and liquid and blend until creamy, 2 to 5 minutes.
- Transfer to an airtight container and chill in the refrigerator for at least 2 hours before serving. Garnish with green onions to serve.
Nutrition Facts : Calories 92.4 calories, Carbohydrate 9.1 g, Fat 5.5 g, Fiber 1.7 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 260.2 mg, Sugar 0.4 g
EASY CREAMY HUMMUS
This is an adaptation of a recipe I found. I made adjustments to eliminate chopping and blending. It makes for an easy, tasty, creamy hummus. Garnish the top with some olive oil, ground paprika, or fresh minced basil if you like.
Provided by Coffee4MySoul
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 30m
Yield 16
Number Of Ingredients 10
Steps:
- Mix tahini, lemon juice, cumin, fennel, salt, pepper, and hot sauce together in a small bowl.
- Heat olive oil in a large saucepan over medium heat. Cook garlic powder in the hot oil until fragrant, about 30 seconds. Pour in 1 1/2 cup water. Whisk in chickpea flour until smooth. Slowly whisk in remaining 1 cup water. Bring to a boil, whisking constantly. Reduce heat to low; cook and stir until mixture thickens, about 15 minutes.
- Scrape chickpea mixture into a large bowl using a rubber spatula. Add tahini mixture; whisk until well incorporated.
Nutrition Facts : Calories 69.5 calories, Carbohydrate 3.8 g, Fat 5.7 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 17 mg, Sugar 0.6 g
CREAMY HUMMUS AND SMOKED TURKEY SANDWICH
We love the idea of including hummus in kids lunches because it's basically a kid-friendly vegetable puree. Play around with different flavors and see which ones your child prefers.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 1 serving
Number Of Ingredients 12
Steps:
- Spread the Creamy Veggie Hummus on the bottom half of the bagel, then top with the spinach leaves, tomato, turkey, cucumbers and the other half of the bagel. Wrap the sandwich in a paper towel and then aluminum foil.
- Pulse Neufchatel, hummus, tomatoes, carrots, garlic and scallion in a food processor until fully mixed, but somewhat chunky. Transfer to a container. This spread will keep well in the refrigerator for about a week.
CREAMY HOMEMADE HUMMUS
Steps:
- In a medium bowl, cover the chickpeas with enough water to reach 2 inches above the height of the chickpeas and soak them for 12 hours.
- Drain and rinse the chickpeas and place them in a large saucepan with the baking soda and 1/2 teaspoon of the salt. Cover them with 1 to 2 inches water and bring the water to a boil over high heat. Reduce the heat to low, cover the pot and simmer until the chickpeas are very soft, about 2 hours. Drain them, let them cool slightly and then transfer to a food processor.
- Add the lemon juice, tahini, 1/4 teaspoon salt and the garlic, if using, and blend until very smooth, about 1 minute. With the motor running, drizzle in the water and continue to blend for 1 more minute. Taste and add additional salt to taste. Transfer to a serving dish and top with a drizzle of olive oil and some chopped onion and parsley. Serve with fresh pita and onion wedges and enjoy.
- Any leftovers should be stored in an airtight container in the fridge with a thin layer of olive oil coating the top.
CREAMY PUMPKIN HUMMUS
I love to serve this pumpkin hummus with sliced apples, pears and pita chips. Top it with toasted pumpkin seeds, a drizzle of pumpkin oil and even fried sage leaves. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 3 cups.
Number Of Ingredients 13
Steps:
- In a food processor, combine the first 9 ingredients; cover and process until smooth. Transfer to a serving platter or bowl. Garnish with oil if desired; top with pumpkin seeds and pomegranate seeds. Serve with pita chips, apples and pears.
Nutrition Facts : Calories 153 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 104mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
CREAMY HUMMUS
Provided by Food Network
Time 15m
Yield 8 servings (makes about 4 cups)
Number Of Ingredients 8
Steps:
- Drain the chickpeas, reserving the can liquid and then rinse. Set aside a few whole chickpeas for garnish.
- Put the lemon juice, tahini, garlic and 2 teaspoons salt in the bowl of a food processor. Process, scraping down the sides of the bowl about halfway through, until thick and very smooth, 1 to 2 minutes. Add the chickpeas in 2 additions, processing until smooth after each addition. With the food processor running, slowly pour in the oil until the mixture is creamy. If the hummus is too thick, adjust the consistency by adding the reserved can liquid a few tablespoons at a time. Season with more salt if desired.
- Spread out the hummus in a shallow serving bowl and drizzle with olive oil. Dust with paprika and garnish with the reserved chickpeas. Serve with pita chips and vegetables for dipping.
BEST EVER CREAMY KALAMATA OLIVE HUMMUS DIP
This is the best Hummus dip I have tried by far. I am so glad I experimented with this one until I got the best result. ;) Store in an airtight container in the refrigerator.
Provided by Nadia Melkowits
Categories Spreads
Time 5m
Yield 5 tbsp, 10 serving(s)
Number Of Ingredients 6
Steps:
- In a food processor, combine first 4 ingredients and blend. To that add chickpeas and continue blending until creamy, smooth dip forms. If dip is too thick, add 1 tablespoon of water, until desired consistency.
Nutrition Facts : Calories 112.8, Fat 6.5, SaturatedFat 1.1, Cholesterol 1.6, Sodium 166.9, Carbohydrate 11.4, Fiber 2.2, Sugar 0.7, Protein 3
CREAMY HUMMUS
Here's how to make super creamy and smooth hummus at home! Pinching the skins off the chickpeas is tedious, but trust me--it creates the best consistency, and is totally worth it.
Provided by jillhaap
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 15m
Yield 10
Number Of Ingredients 8
Steps:
- Combine tahini and 1/3 cup lemon juice in the bowl of a food processor; blend into a paste, adding extra lemon juice, if needed, until no longer dry.
- Pinch skins off chickpeas. Discard skins and add chickpeas to food processor with water, garlic, olive oil, paprika, and salt. Puree until smooth. Serve immediately or refrigerate for up to a week.
Nutrition Facts : Calories 119.2 calories, Carbohydrate 9.8 g, Fat 8.1 g, Fiber 2.4 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 214.1 mg, Sugar 0.3 g
HUMMUS... SMOOTH & CREAMY
Forget those tubs in the supermarket, they never taste like the real thing. I always use Ziyad brand products for a more authentic middle eastern taste.The addition of the "tetbeleh" is how it is mainly made in the Jordan. In the mid east people enjoy this as a breakfast side, typically someone makes a run to the nearby falafel restaurant and brings back falafel, hommus and foul(fave beans) and serve with a side of green olives, white cheese and tea using our pita bread as our spoons, and there you have a middle eastern breakfast. In the U.S. it is served as a side dish for the most part, but in the middle east it is more a breakfast dish.
Provided by chef FIFI
Categories Peppers
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place the beans and garlic cloves in a saucepot and bring to a boil.Save broth for reserve.
- Place only the beans and garlic in food processor.
- Run the processor to grind up the beans.
- Add olive oil, tahini, yogurt, lemon juice, salt and 3/4 cup reserved broth from beans.
- You will need to let it blend in the food processor for about 10 minutes to get creamy.
- Afterwards if you want it a bit looser add a tiny bit of broth and stir well.
- Meanwhile combine garlic, hot pepper and salt in a mortar pestle and smash until mush.
- Add lemon juice to the garlic/jalapeño condiment and stir well.
- Spread out hummus on a plate, place a few tablespoons of the tetbeleh in the middle.
- Place in the refrigerator for about an hour or so.
- Decorate with paprika.
- Drizzle with olive oil.
- Serve with pita wedges.
- Hummus will last for 2 days in the fridge.
- Enjoy!
Nutrition Facts : Calories 477.3, Fat 37.6, SaturatedFat 5.4, Cholesterol 1.9, Sodium 879, Carbohydrate 30.2, Fiber 6, Sugar 1.7, Protein 8.7
EXTRA-CREAMY HUMMUS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- You can make extra-creamy hummus using chickpea flour instead of whole chickpeas. (Look for the flour at specialty and health-food stores.) Simmer 2 3/4 cups salted water. Whisk in 3/4 cup chickpea flour to make a paste and cook 2 minutes. Puree with 1/4 cup tahini, 3 tablespoons olive oil and the zest and juice of 1 lemon. Toast 1/4 teaspoon each cumin and fennel seeds in a skillet; add some red pepper flakes and 2 tablespoons olive oil and cook 30 seconds. Serve warm, drizzled with the spiced oil and topped with parsley.
CREAMY ZUCCHINI HUMMUS
Serve with vegetables and crackers for dipping.
Provided by cuceesprouts
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Blend zucchini, lemon juice, tahini, garlic, and salt in a blender until creamy. Stream olive oil into the hummus while blending until completely incorporated. Continue blending until smooth, 1 to 2 minutes. Transfer to a serving bowl; sprinkle cumin and paprika over the hummus.
Nutrition Facts : Calories 48 calories, Carbohydrate 2 g, Fat 4.5 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 150.9 mg, Sugar 0.6 g
CREAMY BEETROOT HUMMUS
This delicious dip is ready in 10 minutes - pack along with vegetable sticks or pitta bread for a portable picnic snack
Provided by Cassie Best
Categories Buffet, Lunch, Side dish, Snack, Starter, Supper, Vegetable
Time 10m
Number Of Ingredients 9
Steps:
- Tip the chickpeas, beetroot, tahini, lemon zest and juice, garlic, yogurt and 21/2 tbsp oil into a food processor. Season well, and blend, scraping down the sides after 30 secs or so, then blend again until smooth. Transfer to a pot or jar with a lid, drizzle with the remaining oil and scatter over the pine nuts. Serve with crunchy vegetable sticks.
Nutrition Facts : Calories 285 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium
CREAMY YOGURT HUMMUS
This version of the delicious, creamy Middle Eastern dip uses non-fat yogurt and is delicious with crackers, raw vegetables or toasted pita slices.
Provided by sal
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 5m
Yield 24
Number Of Ingredients 5
Steps:
- In a blender or food processor, blend garbanzo beans until smooth. Mix in garlic, salt, lemon juice and yogurt. Blend to desired consistency.
Nutrition Facts : Calories 26.1 calories, Carbohydrate 5.2 g, Cholesterol 0.1 mg, Fat 0.2 g, Fiber 0.8 g, Protein 1.2 g, Sodium 155.6 mg, Sugar 0.5 g
CREAMY, YUMMY, HUMMUS, HUMMOS, HUMMOUS - HOWEVER U SPELL IT!
I got this idea to use yoghurt from my friend Nasreen. I used to work at a Lebanese restaurant that had the best hummous and I could not get the recipe out of the owner!! he he he. I just loved it and wondered how they got the hummous to be so light in color compared to most hummouses... well, my friend Nasreen showed me how to make baba ghanoush one day and she added yoghurt to it and told me to add yoghurt to hummous also to get a lighter color. I finally figured out it was yoghurt!! It is best to let this sit in the fridge for at least a couple hours to overnight for the flavors but is still good to eat as soon as it is done. Thank you for all of the reviews of the recipe ;)
Provided by .. Ameera ..
Categories Lunch/Snacks
Time 17m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- If you have the patience, peel the "skins" off all the chickpeas, but this step is optional. Peeling helps with the creaminess.
- Boil chickpeas for 10 minutes (skim off the scummy stuff that forms as it boils).
- Drain but reserve about 1/2 cup of the boiling liquid in a separate cup.
- In a food processor or blender, add all the other ingredients (except the reserved boiling liquid) and the chickpeas and blend till smooth. If you find it is difficult to blend or too thick pour in some of that reserved boiling liquid -- just little at a time until you get the right smooth consistency.
- Garnish with a good serving of extra virgin olive oil, and chopped tomatoes, onions, and a little paprika.
- It is even better the next day!
CREAMY HUMMUS DRESSING
Steps:
- Whisk hummus together with lemon juice and water; season with salt and pepper.
CREAMY HUMMUS WITH CUMIN
Don't be afraid to let the food processor run the full 2 minutes. It's one of the keys to super-smooth, aerated hummus.
Provided by Sam Smith
Categories Bon Appétit Appetizer Hummus Cumin Chickpea Condiment/Spread Garlic
Yield Makes about 4 cups
Number Of Ingredients 10
Steps:
- Combine chickpeas and baking soda in a medium bowl and pour in cold water to cover by 2". Cover and let sit 8-12 hours.
- Drain chickpeas, rinse, and place in a large saucepan along with smashed garlic, chile, and bay leaf. Pour in cold water to cover by 2". Bring to a boil over medium-high heat; reduce heat and simmer gently, skimming foam occasionally from surface, until chickpeas are falling apart, 35-45 minutes. Drain, reserving about 1 cup cooking liquid. Pluck out and discard garlic, chile, and bay leaf.
- Combine grated garlic, lemon juice, and a pinch of salt in a food processor and let sit until the bite in garlic mellows, about 5 minutes. Add tahini and 1/2 cup ice water and process until smooth. With the motor running, slowly stream in oil. Season with another large pinch of salt. Add chickpeas and cumin and process until hummus is very smooth, light, and creamy, about 2 minutes. It will tighten up as it cools, so it should be loose to the point of being pourable at this stage. If it looks thick, thin with chickpea cooking liquid, pulsing in by the tablespoonful until you reach the right consistency. Taste hummus and season with salt and more lemon juice if needed.
- Do Ahead
- Hummus can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.
CREAMY GARLIC HUMMUS
This version of hummus is extra creamy. Great for dipping! Optional: Drizzle a little olive oil over and sprinkle with paprika before serving.
Provided by rev'd up chef
Time 1h20m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cut off the very top of the garlic clove (about 1/4 inch) so that the tops of the cloves are slightly exposed. Coat with 1 tablespoon olive oil and wrap securely in foil.
- Roast the garlic in the preheated oven for 1 hour. Remove and let sit until cool enough to handle.
- Squeeze the soft, roasted garlic out of each clove into the bowl of a food processor or blender. Add chickpeas, remaining oil, water, tahini, lemon juice, salt, and cayenne; process until completely smooth.
Nutrition Facts : Calories 107.4 calories, Carbohydrate 7.8 g, Fat 7.9 g, Fiber 1.5 g, Protein 2.1 g, SaturatedFat 1.1 g, Sodium 148.5 mg, Sugar 0.1 g
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