BEST FOOD PROCESSOR FOR MAKING HUMMUS RECIPES

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EASY FOOD PROCESSOR HUMMUS RECIPE - FOOD.COM



Easy Food Processor Hummus Recipe - Food.com image

Once you make this once yourself and find out how easy and delicious it is, you will never buy store bought again. Makes 1 1/2 cups

Total Time 10 minutes

Prep Time 10 minutes

Yield 2 cups

Number Of Ingredients 4

1 (15 ounce) can chickpeas, drained and rinsed
1 medium lemon, juice and pulp of
1 teaspoon crushed garlic
3 teaspoons extra virgin olive oil

Steps:

  • Place all ingredients in the food processor bowl fitted with a metal blade.
  • Process until smooth, scraping down the sides of the bowl as necessary.

Nutrition Facts : Calories 314.8, FatContent 9.2, SaturatedFatContent 1.2, CholesterolContent 0, SodiumContent 636.2, CarbohydrateContent 48.6, FiberContent 9.4, SugarContent 0, ProteinContent 10.6

EASY HUMMUS (BETTER THAN STORE-BOUGHT) - EASY RECIPES FOR ...



Easy Hummus (Better Than Store-Bought) - Easy Recipes for ... image

Homemade hummus is very easy to make and it tastes much better than anything you can buy at the store. If you don’t have any tahini, a paste made from sesame seeds, you can try making it yourself (see our Easy Homemade Tahini Recipe) or leave it out. A chickpea purée without it is still quite delicious. Just add more olive oil. Another option is to use a natural unsweetened creamy peanut butter in its place. We love serving this with flatbread — here’s our easy flatbread recipe from scratch.

Provided by Adam and Joanne Gallagher

Total Time 10 minutes

Prep Time 10 minutes

Yield Makes 6 servings or about 1 1/2 cups

Number Of Ingredients 9

1 (15-ounce) can chickpeas or 1 ½ cups (250 grams) cooked chickpeas
1/4 cup (60 ml) fresh lemon juice, 1 large lemon
1/4 cup (60 ml) well-stirred tahini, see our homemade tahini recipe
1 small garlic clove, minced
2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
Salt to taste
2 to 3 tablespoons (30 to 45 ml) water or aquafaba, see notes
Dash ground paprika or sumac, for serving

Steps:

  • In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
  • Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
  • Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
  • Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.

Nutrition Facts : ServingSize 1/4 cup, Calories 190, ProteinContent 6 g, CarbohydrateContent 18 g, FiberContent 5 g, SugarContent 3 g, FatContent 11 g, SaturatedFatContent 2 g, CholesterolContent 0 mg

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