Does anybody have any good Hummus recipes?

Answer 1

HUMMUS

4 garlic cloves
1 teaspoon salt
two 1-pound 3-ounce cans chick-peas, drained and rinsed
2/3 cup well stirred tahini
1/4 cup fresh lemon juice, or to taste
1/2 cup olive oil, or to taste
1/4 cup fresh parsley leaves
2 tablespoons pine nuts, toasted lightly
Accompaniment: Toasted Pita Thins




On a cutting board mince and mash the garlic to a paste with the salt. In a food processor purée the chick-peas with the garlic paste, the tahini, the lemon juice, 1/4 cup of the oil, and 1/2 cup water, scraping down the sides, until the hummus is smooth and add salt to taste. Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl. In the food processor, cleaned, purée the remaining 1/4 cup oil with the parsley until the oil is bright green and the parsley is minced transfer the parsley oil to a small jar. The hummus and the parsley oil may be made 3 days in advance and kept covered and chilled. Divide the hummus between shallow serving dishes and smooth the tops. Drizzle the hummus with the parsley oil and sprinkle it with the pine nuts. Serve the hummus with the pita.

Makes about 4 cups.

Answer 2

This a basic recipe that I really enjoy and that also usually goes over well with people who have never tried hummus.

1 can Garbanzo beans (typically 15 oz)
1/3 cup roasted tahini
1/4 cup lemon juice (usually 2 large lemons. Try not to use the pre-packaged stuff)
1 tablespoon olive oil
1/2 tsp salt
2 medium cloves of garlic
pinch of paprika

Drain water from garbanzo beans.

Combine everything but the paprika in a food processor or blender (i typically use a blender). Process until everything is smooth and combined. This part can take some patience, particularly if you use a blender since it can create air pockets. When that happens, just turn it off and use a spatula to break the pocket and get things going again.

When it is to the desired consistancy, put in a container and dust the top with the paprika. I normally reuse old sherbert or butter spread containers for storage.

Answer 3

This basic hummus recipe calls for using canned garbanzo beans. I've made hummus using dried beans, soaking them, cooking them, etc. but the results just weren't as good. The canned beans actually mash up pretty well.

4 garlic cloves, minced and then mashed
2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed
2/3 cup of tahini (roasted, not raw)
1/3 cup freshly squeezed lemon juice
1/2 cup water
1/4 cup olive oil
1/2 teaspoon of salt
Pine nuts (toasted) and parsley (chopped) for garnish

In a food processor, combine the mashed garlic, garbanzo beans, tahini, lemon juice, 1/2 cup water, and olive oil. Process until smooth. Add salt, starting at a half a teaspoon, to taste.

Spoon into serving dish and sprinkle with toasted pine nuts and chopped parsley.

Serve with crackers, raw dip vegetables such as carrots or celery, or with pita bread. You can cut the pita bread into thin triangles, brush with olive oil and toast for 10 minutes in a 400°F oven to make pita chips with which to serve the hummus.

Makes about 3 cups.

Answer 4

BLACK BEAN HUMMUS

* 1 clove garlic
* 1 (15 ounce) can black beans; drain and reserve liquid
* 2 tablespoons lemon juice (or more to taste, like I do)
* 1 1/2 tablespoons tahini
* 3/4 teaspoon ground cumin
* 1/2 teaspoon salt
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon paprika
* 10 Greek olives

DIRECTIONS:

1. Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.

Answer 5

Here's my version of the eggplant-hummus dip/spread.

() Ingredients.
1 big eggplant
4 cups of cooked, drained chickpeas (or thawed, previously cooked and
drained chickpeas)
4 garlic cloves, peeled.
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
1/2 teaspoon black pepper
1/2 cup minced parsley
Some salt

()

Cook the eggplant at 375 degrees for 45 minutes. (Stab it a few
times with a fork first.) Take it out and let it cool. (I chop it up a
bit so it cools faster.) Remove the peel from the eggplant. Toss the
eggplant, along with the other ingredients, into a food processor, and
let 'er rip until the consistency is smooth.

Note:
-Jan said cook the eggplant for an hour at 450 degrees (I think). That
much heat and time doesn't seem necessary, though I might not know
just how whithered and black a cooked eggplant is supposed to be.
-You might want to add a little water or broth if you like the
standard, runny hummus consistency. The above recipe is slightly on
the dry side, but I like it since it's good for piling up huge amounts
on rice cakes and such without the dip running over and making a mess.
-The hummus recipe that I cannibalized for this is a bit more involved. It
might be worth it to follow it to the letter, but what I do works
fine, and is easy enough that I can do it on a regular basis.
(The recipe is appended.)
-Chickpeas are around 14% Cals. from fat. With the eggplant (and the
lemon juice), this spread is probably around 11-12% CFF.

HUMMUS

1 can chickpeas (14 fl oz; circa 300 grams drained)
2 TBS lemon juice
1 clove garlic
Coriander (or other herbs) to taste

Throw all into a food processor, and whirl until you get a paste of the
desired consistancy. I usually rinse the canned beans to get rid of the
extra salt. Depending on how well it's been drained, I might need to add
a couple extra TBS of water. On the other hand, I also like it a little dry,
so when I get that urge, I'll forgo the extra water and process it so that
it's a little chunky.

Hope this helps; I've been using this for lunches for a couple of months
now, and love it.

HUMMUS

For a shortcut, start with 2.5 cups of canned beans, drained and rinsed.
The lemon juice and stock add flavor and lighten the texture.

Makes 2.25 cups. Serves 4-8.

1 cup dried chickpeas, soaked overnight and drained
1 bay leaf
5 cups vegetable stock
.25 cup fresh lemon juice
6 garlic cloves, oven roasted, and 1 clove, chopped
Zest of one lemon
.5 teaspoon ground cumin
.5 teaspoon ground coriander
1/8 teaspoon cayenne
.5 teaspon freshly ground black pepper
.5 cup minced fresh parsley
Salt to taste

Add beans, bay leaf and vegetable tock to 2-3 quart pot. Bring to
boil, lower heat, and simmer covered for 2.5 hours, or until tender.
After cooking, drain the beans of any remaining liquid and reserve the
stock.

Transfer beans to a food processor and puree. Add lemon juice and
continue to puree. Gradually add some of the reserved bean stock if
a creamier texture is desired. Add the remaining ingredients and mix
well. Add salt to taste and serve a room temperature or chilled.

Serving size 1/3 cup. 140 calories, 2.2 grams fat, 0 cholesterol,
21 mg sodium (plus added salt


Hummus

1 lg can garbanzos
1/2 small onion
1-2 cloves garlic (I love garlic!) or a few tsp garlic powder
2tsp (grin) cumin
1-2 tsp coriander
1 tsp chilli powder or cayenne
1 tbsp lemon juice
1 tsp vinegar
salt to taste
parsley as you like! ( I mince it and stir it in later)

Throw it in the blender and blend! tada! If your spicing tastes are
picky, add 1/2 the spicing and then blend and taste and adjust from there.
I like things really spiced! But this is good as a dip or spread with
tomato or felafil (which is a great portable meal!)... which I hope y'all
know can be baked instead of fried!

Fatfree Hummus

1 1/2c garbanzo beans(homecooked or canned)drained
2tsp. garlic salt
2Tbs. fat free sour cream or ff plain yogurt

Place all ingredients in blender or food processor and process until
smooth. Refrigerate for a few hours before serving to allow flavors to
blend.

Note: I used dried garbanzos, soaked over night and cooked in the
pressure cooker at 15lbs. for 12 minutes and released the pressure
naturally. I cooked the entire 16oz package and then froze the remainder
in 2-- 1 quart freezer bags for more hummus later.

Answer 6

Since I'm the only one here that likes it I just make a small batch using a fork to mash up some chickpeas, add some mayo and garlic seasoning and a bit of hot sauce. I used to make larger batches in my blender using some of the liquid from the chickpeas and real garlic chopped up, plus a splash of lemon juice. You don't really need a recipe.

Answer 7

Check out these links I found for you:

http://www.fatfree.com/recipes/hummus/

http://www.elise.com/recipes/archives/001844hummus.php

http://www.cdkitchen.com/recipes/cat/139/0.shtml

Answer 8

I absolutely love this recipe amd you will too!! Its sooo easy even a 2 year old could make it!!! ENJOY!!!

CURRIED HUMMUS
INGREDIENTS:
2 (15.5 ounce) cans chick peas (garbanzo beans), rinsed and drained
2 tablespoons olive oil
3 garlic cloves, crushed
4 teaspoons curry powder
6 tablespoons fresh lemon juice
1/2 cup water
Salt, to taste
Hot sauce, to taste

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DIRECTIONS:
Put all ingredients in a food processor and blend until smooth. Serve (drizzled with olive oil, if desired) with pita chips.

Answer 9

sorry family secret

CHALDO4LIFE