FOOD 52 HUMMUS RECIPES

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HUMMUS RECIPE - FOOD.COM



Hummus Recipe - Food.com image

This classic dish is so versatile and loved by all! I have tried many hummus recipes and was never really happy with how they turned out. This is the result of my many hummus experiments in the kitchen. Enjoy! PS- This is a basic hummus recipe; sometimes I like to use this as the base recipe for flavored hummus (for example, I'll add cilantro and a jalepeno, or feta and artichoke hearts, etc. You can have fun with it!).

Total Time 10 minutes

Prep Time 10 minutes

Yield 6-8 serving(s)

Number Of Ingredients 10

1 large garlic clove
2 (15 ounce) cans garbanzo beans, rinsed and drained
1/2 cup tahini (sesame paste)
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
1/2 teaspoon kosher salt
1 teaspoon cumin
1/8 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 cup cold water

Steps:

  • In a food processor, finely mince the garlic, stopping and scraping the sides occasionally, if needed.
  • Add the garbanzo beans and pulse the machine to chop them coarsely.
  • With the machine running, slowly add the olive oil, lemon juice, and the water through the feed tube. Scrape sides as needed.
  • Stop the processor and add the salt, cumin, coriander and cayenne. Puree for a minute or so. Serve with pita bread at room temperature or chilled.

Nutrition Facts : Calories 446.9, FatContent 29.3, SaturatedFatContent 4, CholesterolContent 0, SodiumContent 585.6, CarbohydrateContent 38.6, FiberContent 8.2, SugarContent 0.3, ProteinContent 10.7

EDAMAME HUMMUS RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Edamame Hummus Recipe | Food Network Kitchen | Food Network image

A quick-to-make crowd-pleaser, this recipe swaps edamame for the chickpeas used in traditional versions of the popular Middle Eastern dip.

Provided by Food Network Kitchen

Categories     appetizer

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 1 1/4 cup

Number Of Ingredients 12

1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups
1/4 cup tahini
1/4 cup water
1/2 teaspoon freshly grated lemon zest
1 lemon (about 3 tablespoons), juiced
1 clove garlic, smashed
3/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
Suggested serving: Sliced cucumbers, celery, and olives

Steps:

  • Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
  • In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
  • Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.

Nutrition Facts : Calories 52 calorie, FatContent 4 grams, SaturatedFatContent 0.5 grams, CholesterolContent 0 milligrams, SodiumContent 80 milligrams, CarbohydrateContent 2 grams, FiberContent 1 grams, ProteinContent 2 grams, SugarContent 0 grams

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