Best Herbed Hummus Recipes

Herbed Lima Bean Hummus image

Yield Makes about 4 cups

Number Of Ingredients 14

2 (10-oz) packages frozen baby lima beans
1 large onion, chopped
5 garlic cloves, smashed with side of a large knife
1 teaspoon salt
2 cups water
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon ground cumin
1/4 teaspoon cayenne, or to taste
3 to 4 tablespoons fresh lemon juice
5 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
Accompaniment:sesame won ton crisps or toasted pita wedges

Steps:

Simmer beans, onion, garlic, salt, and water in a 3-quart saucepan, covered, until beans are tender, about 8 minutes. Stir in cilantro and parsley and let stand, uncovered, 5 minutes.
Drain bean mixture in a sieve and transfer to a food processor. Add cumin, cayenne, 3 tablespoons lemon juice, 4 tablespoons oil, dill, and mint and purée until smooth. Transfer to a bowl and cool to room temperature, stirring occasionally. Season with salt and pepper and add lemon juice to taste.
Mound dip in a serving bowl and drizzle with remaining tablespoon oil.

Hummus with Herbed Pita Crisps image

Provided by Katie Lee Biegel

Categories appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

4 tablespoons unsalted butter, at room temperature
3 tablespoons fresh herbs (chives, parsley, rosemary, thyme, cilantro, etc.)
4 pitas (I like to use whole wheat for a nuttier flavor), cut into eighths
Salt, for sprinkling
Two 15-ounce cans chickpeas, drained and juice reserved
2 cloves garlic
1/4 cup lemon juice
1/4 cup tahini
1 teaspoon ground cumin
1/2 cup extra-virgin olive oil
1 teaspoon salt

Steps:

For the pita crisps: Preheat the oven to 400 degrees F. In a food processor, combine the butter and herbs and pulse until well combined. Spread the herb butter onto the pita slices. Sprinkle with salt and bake until crisp, about 10 minutes.
Meanwhile, for the hummus: In a food processor, combine the drained chickpeas, garlic, lemon juice, tahini and cumin. Pulse until smooth. With the food processor running, add the olive oil in a steady stream. Season with the salt and puree until very smooth. If the mixture is too thick, add 2 tablespoons at a time of the reserved chickpea juice until desired consistency.