Best Tried And True Hummus Recipes

TRIED AND TRUE HUMMUS

Tried and True Hummus image

My husband(who is a hummus fanatic) and I worked very hard to come up with the perfect hummus to suit our tastes...not too lemony and the tahini(sesame paste) is not overpowering. Being Armenian, hummus was a staple in my home growing up. Even people who aren't too keen on hummos have converted after tasting this!

Provided by v.czaska

Categories Beans

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (15 ounce) can chickpeas
2 teaspoons lemon juice
2 tablespoons tahini (sesame paste)
2 large garlic cloves
1/4 teaspoon salt
1 teaspoon olive oil
1 teaspoon ground cumin, plus extra
ground cumin (to garnish)
paprika (to garnish) (optional)

Steps:

Heat chick peas and bring to a boil.
Reserve 1/2 cup juice.
Add all ingredients including juice in a food processor and blend until smooth, scraping the sides of the bowl halfway through to make sure it is all blended.
Pour into serving dish and sprinkle with cumin and paprika.
top with 2 tablespoons olive oil or to taste.
Garnish with sliced tomatoes and kalamata olives(opt).
Serve with toasted pita bread.
Even better the next day!

Nutrition Facts : Calories 184.4, Fat 6.1, SaturatedFat 0.8, Sodium 470, Carbohydrate 27, Fiber 5.5, Sugar 0.1, Protein 6.8

EASY PISTACHIO HUMMUS RECIPE

Easy Pistachio Hummus Recipe image

Looking for an autumn take on a classic? This easy pistachio hummus is served with baked squash fries for a delicious, autumnal snack. This will be your new favorite pistachio recipe!

Provided by Kylie Perrotti

Categories Appetizer Snack

Time 15m

Number Of Ingredients 14

Ingredients

1 honeynut squash (trimmed, seeded, and cut into wedges)
2 tablespoons neutral oil
2 tablespoons maple syrup
1 teaspoon paprika
½ teaspoon cayenne powder
Salt and pepper to taste
15- ounce can of chickpeas (drained, rinsed and chickpea skins removed and discarded)
½ cup raw pistachios
½ lemon (juiced)
3 tablespoons extra virgin olive oil (plus more for garnish)
¼-½ cup water (more or less as needed)
Salt and pepper to taste
¼ cup raw pistachios (chopped for garnish)
Sumac for garnish

Steps:

Preheat oven to 400ºF. Arrange the squash wedges on a baking sheet and toss with the neutral oil. Transfer to the oven for 15 minutes.
Meanwhile, in a bowl whisk together the maple syrup, paprika, and cayenne powder. After the fries have baked, pour the maple syrup mixture all over and return to the oven for 5-7 minutes until the fries begin to char. Turn off the oven.
Transfer the ½ cup raw pistachios to a food processor and pulse until finely chopped. Add the lemon juice and chickpeas and continue pulsing until smooth. Add the extra virgin olive oil and ¼ cup water. Continue pulsing. If needed, add a bit more water until desired consistency is reached. Taste and season with salt and pepper.
Spoon the hummus into a shallow bowl and use your spoon to create some ridges and vallies in the dip. Drizzle with extra virgin olive oil, chopped pistachios, and a sprinkle of sumac. Serve with the baked squash fries. Enjoy!

Nutrition Facts : Calories 257 kcal, Carbohydrate 28 g, Protein 9 g, Fat 14 g, SaturatedFat 2 g, Sodium 6 mg, Fiber 7 g, Sugar 8 g, UnsaturatedFat 11 g, ServingSize 1 serving

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