HUMMUS MEALS RECIPES
HUMMUS RECIPE | BBC GOOD FOOD
This creamy, rich hummus is made using just five ingredients and is ready in 10 minutes. Serve with crunchy seasonal veg or warm pitta breads
Provided by Esther Clark
Categories Lunch, Snack
Total Time 10 minutes
Prep Time 10 minutes
Yield 4
Number Of Ingredients 6
Steps:
- Thoroughly rinse the chickpeas in a colander under cold running water. Tip into the large bowl of a food processor along with 60ml of the oil and blitz until almost smooth. Add the garlic, lemon and tahini along with 30ml water. Blitz again for about 5 mins, or until the hummus is smooth and silky.
- Add 20ml more water, a little at a time, if it looks too thick. Season and transfer to a bowl. Swirl the top of the hummus with the back of a dessert spoon and drizzle over the remaining oil. Serve with crunchy crudités and toasted pitta bread, if you like.
Nutrition Facts : Calories 380 calories, FatContent 28 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 0.4 grams sugar, FiberContent 5 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.01 milligram of sodium
CLASSIC CHICKPEA HUMMUS RECIPE | BON APPÉTIT
Once you make this simple recipe, you'll never buy hummus again. Plus, we've got four ways to riff on this base recipe so you'll never get bored.
Provided by Claire Saffitz
Yield Makes about 2 cups
Number Of Ingredients 9
Steps:
- Start by prepping all of your ingredients: Drain 15½ oz. chickpeas in a strainer or colander and rinse thoroughly. Let drain again while you do the other prep.
- Cut 1 lemon in half, remove any visible seeds, and squeeze juice into a small bowl. You should have 3–4 Tbsp.
- Smash 1 garlic clove with the flat side of your knife on a cutting board and remove peel. Continue to mash with side of knife until a paste forms. (You can also grate garlic on a microplane if you have one—you're just looking for a fine paste.)
- Combine drained chickpeas, 3 Tbsp. lemon juice, garlic, ½ cup tahini, ¾ tsp. salt, 10 cracks pepper, ¼ tsp. cumin, and 2 Tbsp. water in a food processor.
- Process until smooth, about 1 minute.
- With the motor running, stream in 3 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with more salt, if needed.
- Transfer hummus to a shallow bowl, top with za’atar and/or sesame seeds, and drizzle with more oil. ? Mastered this base recipe? Here are 4 ways to mix it up.
- Do Ahead: Hummus can be made 4 days ahead. Transfer to an airtight container and chill.
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DINNER HUMMUS WITH SPICED CHICKEN AND CAULIFLOWER RECIPE ...
In America, hummus has largely been designated as a snack food—a little nosh to tide you over until the next meal or to absentmindedly nibble while focusing on something else. I often turn to hummus and veggies as a makeshift appetizer while cooking. It’s substantial enough to quiet a rumbling belly while light enough to not ruin dinner.But sometimes hummus itself is dinner—full stop and with no regrets. Because when you abandon the store-bought tubs and make your own hummus, whipped and dreamy with formidable glugs of tahini and olive oil and just enough lemon and garlic to highlight the decadence of it all, everyone’s favorite appetizer suddenly becomes worthy of main-dish status.Serving hummus at the center of the table is common practice in the Middle East, where it’s eaten for breakfast, lunch, and dinner. The creamy chickpea spread is often topped with sautéed mushrooms or eggplant, browned ground lamb and onions, saucy fava beans, or similar hearty add-ons. I’ve tried (and adored) all of these versions, but the dinner hummus of my dreams is capped with a generous layer of chicken and cauliflower. Flavored with a shawarma-inspired array of spices—cumin, smoked paprika, coriander—and sautéed with plenty of onions, buttery pine nuts, and sweet-tart currents, hummus is transformed into a fully satisfying meal.Just like snack-time hummus, dinner hummus tastes best with pita (though if a gluten-free friend is joining the dinner table, I also make sure to have a sturdy gluten-free cracker on hand so they can dip with abandon). Start with pita that is either super fresh and plush or cut into wedges, drizzled with a little olive oil, and lightly toasted until crisp and golden. With a few pita rounds between us, my husband and I can swipe our way through an embarrassing amount of this hummus. With a glass of wine in hand and, if I’m feeling up to the task, a green salad on the table, dinner is served.
From foodandwine.com
Reviews 5
Total Time 1 hours 0 minutes
Category Vegetables
From foodandwine.com
Reviews 5
Total Time 1 hours 0 minutes
Category Vegetables
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