WHAT DO YOU EAT HUMMUS WITH 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 RECIPES FOR HOME COOKS

Easy Hummus (Better Than Store-Bought) - Inspired Taste – Easy Recipes for Home Cooks 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

OIL-FREE HUMMUS RECIPE | FORKS OVER KNIVES

Oil-Free Hummus Recipe | Forks Over Knives image

Virtually nonfat, this tasty, oil-free hummus recipe is the healthy antidote to your hummus cravings. You can find a store-bought variation of this no-cook recipe in almost any grocery store, but 95 percent of them are made with added olive oil and tahini (sesame paste), which pushes up the fat content. Your best bet is to take three minutes to whip up a batch of homemade, oil-free hummus on Sunday that will last you through the week. Enjoy it with crudites, on toast, in wraps, bowls, and more.

Provided by FORKSOVERKNIVES.COM

Total Time 10 minutes

Prep Time 10 minutes

Number Of Ingredients 6

Ingredients

2 cans chickpeas, rinsed and drained
3 cloves garlic
Juice of 1 lemon
2 teaspoons ground cumin
2 teaspoons Bragg Liquid Aminos
¼ cup water or vegetable broth

Steps:

Blend all ingredients into a thick paste.
You can also customize this recipe by adding one or more of the following: 2 tablespoons toasted sesame seeds; 1 fresh jalapeño, seeded and chopped; 1 roasted and chopped red bell pepper; 1 cup Kalamata olives; 1 bunch fresh mint; 1 cup fresh spinach; 1 cup cooked eggplant

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