Best Hummus Spread Recipes

SPICY HUMMUS: QUICK CHICKPEA SPREAD

Steps:

• Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste. Transfer to a small dip dish and surround spread with warm pita wedges. This recipe makes a great appetizer, or anytime snack.
• Tidbit: this is a fantastic dish to take to a pot luck or block party -- it's always a hit!

HUMMUS SPREAD

Steps:

• For the beans: Rinse beans and pick over.
• place in a large pot, cover by at-least 2" with water (if you have hard water toss in a pinch of baking soda) Bring to a boil for 2 minutes, turn off stove and let them sit until cooled to room temperature.
• About 2 hours.
• Drain beans and rinse.
• Rinse out pot and return beans, again, cover with water, add garlic and bay leaf, bring to a boil, reduce to simmer Cook until tender, 45 minutes to 1 hour.
• Drain and cool.
• For the Tahini: Place sesame seeds and sesame oil in the food processor, grind until it's formed a paste.
• If it seems dry add some of the olive oil.
• For the Hummus: Add garlic to the hummus and pulse until finely chopped.
• Add beans and turn on processor, drizzle olive oil into processor, allow to run until desired consistency is reached.
• Add salt and pepper to taste and pulse until mixed.
• Optional: You can replace some of the olive oil with a bit of reduced fat sour cream to attain the desired creaminess without as much fat.

SPICY HUMMUS: QUICK CHICKPEA SPREAD (RACHEL RAY)

Steps:

• Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste.
• Transfer to a small dip dish and surround spread with warm pita wedges.
• This recipe makes a great appetizer, or anytime snack.

HUMMUS AND OLIVE TAPENADE SPREAD

Steps:

• Spread hummus on 8- to 10-inch serving plate.
• Mix olives, vinaigrette and garlic powder. Spread over hummus, leaving about 2-inch border of hummus around edge. Sprinkle with parsley. Serve with pita bread wedges.

HUMMUS BI TAHINA CHICKPEA SPREAD WITH SESAME SEED PASTE

Steps:

• In a food processor, fitted with a metal blade, combine the chickpeas, lemon juice, tahini paste, and garlic.
• Process until smooth.
• With the machine running, add the olive oil, a little at a time.
• Season with salt and pepper.
• Spoon the humus in the center of a large platter.
• Drizzle the hummus with olive oil.
• Arrange the black olives and fresh pita bread around the hummus.

CHICKPEA SPREAD WITH SESAME SEED PASTE HUMMUS BI TAHINA

Steps:

• In a food processor fitted with a metal blade, combine the chickpeas, lemon juice, tahini paste, and garlic. Process until smooth. With the machine running, add 1/4 cup olive oil, a little at a time. Season with salt and pepper. Spoon the hummus in the center of a large platter. Drizzle the hummus with olive oil. Arrange the black olives and fresh pita bread around the hummus. Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/chickpea-spread-with-sesame-seed-paste-hummus-bi-tahina-recipe/index.html?oc=linkback

HUMMUS AND TAPENADE SANDWICH SPREAD

Steps:

• Place Kalamata olives and green olives in a food processor; pulse until minced.
• Combine minced olives, hummus, tahini, parsley, rosemary, coriander, garlic powder, onion powder, and pepper together in a bowl until thoroughly combined; cover and refrigerate, at least 2 hour or preferably overnight.

THE VERY BEST HUMMUS / NO TAHINI GARBANZO BEAN SPREAD

Steps:

• Blend all ingredients except for beans in a food processor.
• Add beans and process until it resembles a chunky dip; not completely smooth.
• Enjoy!

HUMMUS OLIVE SPREAD

Steps:

• Spread hummus on 8- to 10-inch serving plate.
• Mix olives and vinaigrette in small bowl. Spoon over hummus. Serve with pita bread wedges.

CHUNKY VEGETABLE HUMMUS SPREAD

Steps:

• Spread hummus onto plate.
• Top with layers of all remaining ingredients except bread.
• Serve with bread.

ITALIAN CHICKPEA SPREAD (HUMMUS)

Steps:

• Blend.
• Refrigerate.
• Enjoy!

MICHELLE'S ZESTY HUMMUS-LIKE SPREAD

Steps:

• In a food processor, blend the garbanzo beans, Italian-style salad dressing, creamy salad dressing, 1/2 red bell pepper, oregano, garlic powder and sesame seeds.
• Spread on a bagel or pita, garnish with spinach and the leftover bell pepper, or serve as a dip with crackers, garnish with bell pepper cubes.

BEET HUMMUS APPETIZER SPREAD

Steps:

• Process ingredients in food processor until smooth.

SESAME SPREAD/TAHINI/HUMMUS DIP

Steps:

• Place all ingredients (except crackers) in a blender. Blend until very smooth. Place in a covered bowl.
• Chill 3-4 hours or overnight to allow flavors to mingle. Serve as a spread or dip with Rice Crackers.

HUMMUS AND TAPENADE SANDWICH SPREAD

Steps:

• Place Kalamata olives and green olives in a food processor. Pulse until minced.
• Combine minced olives, hummus, tahini, parsley, rosemary, coriander, garlic powder, onion powder, and pepper together in a bowl until thoroughly combined.
• Cover and refrigerate, at least 2 hours or preferably overnight.

EASY ARTICHOKE HUMMUS SPREAD

Steps:

• Heat 1 tablespoon olive oil in a medium pan over medium high heat and cook garlic, stirring so it doesn't burn, for 1-2 minutes. Add drained artichoke hearts and cook for another 2 minutes. Set aside. Place shelled chickpeas and lemon juice in food processor and pulse for 5 seconds. Drizzle in tahini and pulse again, then add artichoke, garlic and cooking oil. Pulse for another 30 seconds. If mixture is too dry, drizzle in 1 tablespoon bean water and/or a little more olive oil. Season with salt and cumin and blend until mostly smooth. Taste and adjust seasoning, if necessary, and serve with pita chips. Serve immediately.