HUMMUS SPREAD RECIPE RECIPES

Name: Easy Hummus (Better Than Store-Bought)
Prep time: 10 min
Total time: 10 min
Yield: Makes 6 servings or about 1 1/2 cups
Cuisine: Middle Eastern
Ingredients: 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

EASY HUMMUS (BETTER THAN STORE-BOUGHT) - INSPIRED TASTE

Easy Hummus (Better Than Store-Bought) - Inspired Taste 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

Ingredients

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

BLACK BEAN HUMMUS RECIPE | MELISSA D'ARABIAN | FOOD NETW…

Black Bean Hummus Recipe | Melissa d'Arabian | Food Netw… image

Provided by Melissa d'Arabian : Food Network

Categories appetizer

Total Time 25 minutes

Prep Time 10 minutes

Yield 4 servings (3/4 cup hummus)

Number Of Ingredients 8

Ingredients

1 cup cooked black beans
1 garlic clove, minced
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1/2 head iceberg lettuce, cut into wedges

Steps:

Blend all the ingredients, except the lettuce, in a food processor until almost smooth. Let sit for 15 minutes before serving with iceberg lettuce wedges.

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