How do you make hummus?

Answer 1

Extra Easy Hummus

Tahini-free hummus that only takes minutes, and is a favorite with my kids.

INGREDIENTS:
1 (15 ounce) can garbanzo beans, drained, liquid reserved
1 clove garlic, crushed
2 teaspoons ground cumin
1/2 teaspoon salt
1 tablespoon olive oil

DIRECTIONS:
In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.

Answer 2

Hummus


Ingredients
Qty. Measurement Description
12-ounce can of garbanzo beans, (chickpeas)
1 tablespoon tahini
1 tablespoon lemon juice
1 teaspoon finely chopped garlic
3 tablespoons about olive oil
salt to taste
freshly ground black pepper

Cook:15 minutes (cooking time)

Preparation
Drain and rinse the garbanzo beans.
Puree the garbanzo beans in a blender or food processor with the tahini, lemon juice and garlic.
With the machine running, add the olive oil slowly, until the hummus becomes thick and creamy.
Add salt and pepper to taste.
Serve with pita bread. (Store the remaining beans in a covered container in the refrigerator for up to 5 days.)

Answer 3

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

Drain beans and reserve the liquid when you do so.
Blend it 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 along with more cumin, lemon juice, salt and pepper.

Answer 4

Rinse a can of chick peas. Add them with 3 cloves of minced garlic, a few tablespoons tahini, a tablespoon of olive oil, and a little lemon juice to a blender of processor. Add more olivev oil is needed to get to the right consistency.

Good add ins are: roasted red pepper from a jar; sun dried tomatoes; basil leaves; cayenne pepper

Answer 5

Ingredients:
1 lb. 1½ oz. Chickpeas (cooked as below) • 10 oz. tahini • 7 oz. lemon juice (about the juice of 4 lemons) • 1 clove garlic well mashed in part of the salt • 5 tbs. cold water (not quite 2 oz.) • Chopped parsley & red pepper for decoration.

Method:
Mash garlic with salt until fine. Drain chickpeas from water and stir into it the mashed garlic. Mix well. Pour the mixture into a masher (potato masher or food blender). When it is well mashed add sesame oil (tahini). Gradually add lemon juice which has been strained. Run the entire mixture through a fine strainer forcing it through with a spoon. Serve on shallow plates after decorating with chopped parsley and red pepper (you can also use some of the unmashed chickpeas for decoration as well as sliced radishes and black olives).

Chickpeas - Cooking method:
Soak chickpeas in cold water for ten hours (bettre overnight), adding to it when soaking half (1,5 tbs) of the amount of soda above. Take chickpeas out of the soaking water, wash and add 3 pints of cold water and the remainder (1,5 tbs) of the soda. Cook over strong heat until foam appears. Skim and reduce heat. Cook for about two hours or until well-done.

Answer 6

I open a can of chick peas, add some tahini (ground sesame paste) and then garlic, lemon juice and salt to taste. I put it in the blender and add some water and olive oil to get it the consistency I like.
Most of the time you can find the ingredients at a supermarket.

Answer 7

Basically, you grind whatever beans you like and if you have a handblender that makes it easier. It is helpful to add seasoned pastes, often sold in the "Ethnic Food" aisle. Add whatever spices, dried or canned or fresh vegetables that you like, mix until you have a smooth paste and enjoy!!

Answer 8

boiled chikpeas, sesame paste, garlic, lemon and oliveoile for toping (you can use fried minced beef as well)