EASY HUMMUS (BETTER THAN STORE-BOUGHT) - EASY RECIPES F…
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
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
ROASTED RED PEPPER HUMMUS RECIPE: HOW TO MAKE IT
My son taught me how to make hummus, which is a tasty and healthy alternative to calorie-filled dips. Fresh roasted red bell peppers make it special. —Nancy Watson-Pistole, Shawnee, KS
Provided by Taste of Home
Categories Appetizers
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 3 cups.
Number Of Ingredients 12
Steps:
- Broil red peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Remove stems and seeds. Place the peppers in a food processor. Add the beans, lemon juice, tahini, oil, garlic and seasonings; cover and process until blended. , Transfer to a serving bowl. Serve with vegetables, pita bread or crackers as desired.
Nutrition Facts : Calories 113 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 339mg sodium, CarbohydrateContent 14g carbohydrate (3g sugars, FiberContent 4g fiber), ProteinContent 4g protein. Diabetic exchanges 1 starch
More about "hummus pita sandwich recipes"
ROASTED RED PEPPER HUMMUS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.9
Total Time 30 minutes
Category Appetizers
Cuisine Jewish, Mediterranean
Calories 113 calories per serving
- Broil red peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Remove stems and seeds. Place the peppers in a food processor. Add the beans, lemon juice, tahini, oil, garlic and seasonings; cover and process until blended. , Transfer to a serving bowl. Serve with vegetables, pita bread or crackers as desired.
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