HUMMUS PASTA RECIPE RECIPES

Name: Hummus
Prep time: 10 min
Total time: 10 min
Yield: about 2 3/4 cups
Cuisine: middle-eastern
Ingredients: 4 garlic cloves; 2 cups canned chickpeas, drained, liquid reserved; 1 1/2 teaspoons kosher salt; 1/3 cup tahini (sesame paste); 6 tablespoons freshly squeezed lemon juice (2 lemons); 2 tablespoons water or liquid from the chickpeas; 8 dashes hot sauce

HUMMUS RECIPE | INA GARTEN | FOOD NETWORK

Hummus Recipe | Ina Garten | Food Network image

For a quick dip, make Ina Garten's Hummus recipe from Barefoot Contessa on Food Network; use tahini, garlic and lemon juice to brighten up canned chickpeas.

Provided by Ina Garten

Categories appetizer

Total Time 10 minutes

Prep Time 10 minutes

Yield about 2 3/4 cups

Number Of Ingredients 7

Ingredients

4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce

Steps:

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

HUMMUS RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD

Hummus recipe - Recipes and cooking tips - BBC Good Food image

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

Ingredients

400g can chickpeas, drained
80ml extra virgin olive oil
1-2 fat garlic cloves, peeled and crushed
1 lemon, juiced then ½ zested
3 tbsp tahini
mixed crudités and toasted pitta bread, to serve (optional)

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

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HOMEMADE HUMMUS RECIPE | JAMIE OLIVER HUMMUS RECIPES

Chickpeas – the star ingredient in houmous – are incredibly good for you. High in protein and fibre and more than ten micronutrients, including a hefty amount of the mineral copper, keeping our hair and skin nice and healthy, this is a great, nutritious snack. Serve it with crunchy veg for dipping, breadsticks or lovely warm flatbreads.
From jamieoliver.com
Total Time 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 64 calories per serving

1. Drain and tip the chickpeas into a food processor.
2. Peel and add the garlic, then add the tahini, a good squeeze of lemon juice and 1 tablespoon of oil.
3. Season with a pinch of sea salt, then pop the lid on and blitz.
4. Use a spatula to scrape the houmous down the sides of the bowl, then blitz again until smooth.
5. Have a taste and add more lemon juice or a splash of water to loosen, if needed, then transfer to a serving bowl.
6. Serve with sliced crunchy veg, such as carrots, cucumbers, radishes or peppers, and some warm flatbreads.
7. PRINT THIS RECIPE (UK) PRINT THIS RECIPE (USA)

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HUMMUS RECIPE - NYT COOKING

Hummus is basically chickpea paste. In this hummus recipe, adapted from "How to Cook Everything," tahini is essential, as are garlic and lemon. But this dip is also flexible: cumin and pimentón are optional, as, again, are herbs or blends like za’atar.
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
Cuisine middle eastern
Calories 206 per serving

Taste and adjust seasoning, adding more salt, pepper or lemon juice as needed. Serve, drizzled with some olive oil and sprinkled with a bit of cumin or paprika and some parsley.

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EASY HUMMUS RECIPE | BBC GOOD FOOD

A smooth blended chickpea dip with tahini and garlic that's versatile and good for you, this easy hummus makes a great snack or lunch
From bbcgoodfood.com
Total Time 5 minutes
Category Lunch, Side dish
Cuisine Middle Eastern
Calories 135 calories per serving

Stir in a squeeze of lemon juice and season to taste.

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EASY HUMMUS (BETTER THAN STORE-BOUGHT)

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.
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Reviews 4.8
Total Time 10 minutes
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Calories 190 per serving

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.

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BUTTERNUT SQUASH HUMMUS RECIPE | INA GARTEN | FOOD NET…

From foodnetwork.com
Reviews 4.6
Total Time 1 hours 5 minutes
Category appetizer

Reserve 1/4 cup of squash for the garnish and transfer the rest to the bowl of a food processor fitted with the steel blade. Add the chickpeas, yogurt, tahini, lemon juice, garlic, Sriracha, 1 tablespoon salt, and 1 teaspoon pepper and pulse until coarsely processed but not pureed. Add 1/4 cup of the reserved chickpea liquid and pulse a few times to combine. If the hummus is too thick, add more liquid a few tablespoons at a time. Taste for seasonings, transfer to a serving bowl, garnish with the reserved butternut squash, drizzle with maple syrup, if desired, and serve at room temperature with toasted pita bread.

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HUMMUS RECIPE | INA GARTEN | FOOD NETWORK

For a quick dip, make Ina Garten's Hummus recipe from Barefoot Contessa on Food Network; use tahini, garlic and lemon juice to brighten up canned chickpeas.
From foodnetwork.com
Reviews 4.4
Total Time 10 minutes
Category appetizer
Cuisine middle-eastern

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

See details

HUMMUS RECIPE - RECIPES AND COOKING TIPS - 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
From bbcgoodfood.com
Total Time 10 minutes
Category Lunch, Snack
Calories 380 calories per serving

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.

See details

HOMEMADE HUMMUS RECIPE | JAMIE OLIVER HUMMUS RECIPES

1. Drain and tip the chickpeas into a food processor.
2. Peel and add the garlic, then add the tahini, a good squeeze of lemon juice and 1 tablespoon of oil.
3. Season with a pinch of sea salt, then pop the lid on and blitz.
4. Use a spatula to scrape the houmous down the sides of the bowl, then blitz again until smooth.
5. Have a taste and add more lemon juice or a splash of water to loosen, if needed, then transfer to a serving bowl.
6. Serve with sliced crunchy veg, such as carrots, cucumbers, radishes or peppers, and some warm flatbreads.
7. PRINT THIS RECIPE (UK) PRINT THIS RECIPE (USA)

See details

HUMMUS RECIPE - NYT COOKING

Taste and adjust seasoning, adding more salt, pepper or lemon juice as needed. Serve, drizzled with some olive oil and sprinkled with a bit of cumin or paprika and some parsley.

See details

EASY HUMMUS RECIPE | BBC GOOD FOOD

Stir in a squeeze of lemon juice and season to taste.

See details

EASY HUMMUS (BETTER THAN STORE-BOUGHT)

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.

See details

BUTTERNUT SQUASH HUMMUS RECIPE | INA GARTEN | FOOD NETWORK

From foodnetwork.com
Reviews 4.6
Total Time 1 hours 5 minutes
Category appetizer

Reserve 1/4 cup of squash for the garnish and transfer the rest to the bowl of a food processor fitted with the steel blade. Add the chickpeas, yogurt, tahini, lemon juice, garlic, Sriracha, 1 tablespoon salt, and 1 teaspoon pepper and pulse until coarsely processed but not pureed. Add 1/4 cup of the reserved chickpea liquid and pulse a few times to combine. If the hummus is too thick, add more liquid a few tablespoons at a time. Taste for seasonings, transfer to a serving bowl, garnish with the reserved butternut squash, drizzle with maple syrup, if desired, and serve at room temperature with toasted pita bread.

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HUMMUS PASTA - FEELGOODFOODIE

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REAL HUMMUS RECIPE | ALLRECIPES

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