USING HUMMUS IN RECIPES RECIPES

Name: Hummus
Prep time: 15 min
Total time: 15 min
Yield: 3 cups, 12 serving(s)
Ingredients: 2 (15 ounce) cans garbanzo beans; 1/2 cup tahini (sesame seed paste); 6 tablespoons lemon juice; 3 garlic cloves, pressed; 1 teaspoon ground cumin; salt and pepper

HUMMUS RECIPE - FOOD.COM

Hummus Recipe - Food.com image

Make and share this Hummus recipe from Food.com.

Total Time 15 minutes

Prep Time 15 minutes

Yield 3 cups, 12 serving(s)

Number Of Ingredients 6

Ingredients

2 (15 ounce) cans garbanzo beans
1/2 cup tahini (sesame seed paste)
6 tablespoons lemon juice
3 garlic cloves, pressed
1 teaspoon ground cumin
salt and pepper

Steps:

Drain beans and reserve the liquid when you do so.
Blend beans, along with the other ingredients and 1/4 cup of the liquid.
Process until the mixture is smooth.
Add liquid until the desired consistency is reached.
Adjust seasonings alongwith more cumin, lemon juice, salt and pepper.

Nutrition Facts : Calories 144.8, FatContent 5.7, SaturatedFatContent 0.8, CholesterolContent 0, SodiumContent 219.8, CarbohydrateContent 19.5, FiberContent 4.1, SugarContent 0.2, ProteinContent 5.4

HUMMUS RECIPE - NYT COOKING

Hummus Recipe - NYT Cooking image

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.

Provided by Mark Bittman

Total Time 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

2 cups drained well-cooked or canned chickpeas, cooking liquid reserved if possible
1/2 cup tahini, with some of its oil
1/4 cup extra virgin olive oil
2 cloves peeled garlic, or to taste
Juice of 1 lemon, plus more as needed
Salt and freshly ground black pepper
1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
Chopped fresh parsley leaves for garnish

Steps:

Put the chickpeas, tahini, cumin or paprika, oil, garlic and lemon juice in a food processor, sprinkle with salt and pepper and begin to process; add chickpea-cooking liquid or water as needed to produce a smooth purée.
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.

Nutrition Facts : @context http//schema.org, Calories 206, UnsaturatedFatContent 13 grams, CarbohydrateContent 12 grams, FatContent 16 grams, FiberContent 4 grams, ProteinContent 6 grams, SaturatedFatContent 2 grams, SodiumContent 209 milligrams, SugarContent 0 grams

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That’s right—we turned the dip of the decade into a soup that’s savory, silky, and garlicky good. A portion of the chickpeas are reserved and toasted in a skillet to offer some chew—a nice textural contrast to the creaminess of the pureed soup. If the soup feels a little too thick, adjust by blending in more water, 1//4 cup at a time. You can make the soup a day or two ahead, but you’ll definitely need to adjust the texture, as it will overthicken upon standing. Make the toasted chickpea topping up to a day ahead; store in an airtight container at room temperature. For the sake of your sanity, purchase tahini in a jar with a wide mouth; narrow tops make it difficult to stir and spoon out what you need.
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