HUMMUS WITH CUMIN RECIPE RECIPES

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CLASSIC CHICKPEA HUMMUS RECIPE | BON APPéTIT



Classic Chickpea Hummus Recipe | Bon Appétit image

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

1 15½-oz. can chickpeas
1 large lemon
1 garlic clove
½ cup tahini, well mixed
¾ tsp. (or more) kosher salt
10 cranks freshly ground black pepper
¼ tsp. ground cumin
3 Tbsp. extra-virgin olive oil, plus more for drizzling
Za’atar and/or sesame seeds (for serving)

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.

CLASSIC CHICKPEA HUMMUS RECIPE | BON APPéTIT



Classic Chickpea Hummus Recipe | Bon Appétit image

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

1 15½-oz. can chickpeas
1 large lemon
1 garlic clove
½ cup tahini, well mixed
¾ tsp. (or more) kosher salt
10 cranks freshly ground black pepper
¼ tsp. ground cumin
3 Tbsp. extra-virgin olive oil, plus more for drizzling
Za’atar and/or sesame seeds (for serving)

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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When I was on WIC I had dried chickpeas rather than canned so I had to adapt the hummus recipe. This basic recipe can be varied by adding black olives, roasted garlic, red peppers, or other ingredients -- just look at the packaged hummus in the deli for inspiration. You can even substitute peanut butter for the more expensive, and sometimes difficult to find, tahini for a budget-friendly variation with a different flavor that some people prefer. It makes a big batch that can be frozen in handy quanities. Best made the day before, but I can never keep my family out of it that long.
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SUPER EASY HUMMUS RECIPE | ALLRECIPES
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SUPREMELY SPICY HUMMUS RECIPE | ALLRECIPES
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AVOCADO HUMMUS RECIPE | EATINGWELL
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THE BEST SMOOTH HUMMUS RECIPE - SERIOUS EATS
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HUMMUS - WIKIPEDIA
Hummus (/ h ʊ m ə s /, / h ʌ m ə s /; Arabic: حُمُّص, 'chickpeas'; full Arabic name: ḥummuṣ bi-ṭ-ṭaḥīna Arabic: حمص بالطحينة, 'chickpeas with tahini') is a Middle Eastern dip, spread, or savory dish …
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HUMMUS RECIPES - BBC FOOD
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SUPER EASY HUMMUS RECIPE | ALLRECIPES
Garbanzo beans, garlic, cumin, salt, olive oil, and lemon juice are all standards in hummus making. Try a few drops sesame oil for something new.
From allrecipes.com
See details


SUPREMELY SPICY HUMMUS RECIPE | ALLRECIPES
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AVOCADO HUMMUS RECIPE | EATINGWELL
This vibrant green hummus recipe couldn't be easier--just toss a few ingredients in the food processor and whir away! Aquafaba (the liquid from a can of chickpeas) and avocado make …
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THE BEST SMOOTH HUMMUS RECIPE - SERIOUS EATS
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HUMMUS - WIKIPEDIA
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From en.m.wikipedia.org
See details


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