Best 8 Best Hummus Recipes

BEST HUMMUS

Steps:

• Place garbanzo beans, tahini, olive oil, lemon juice, water, garlic, and cumin into a food processor and process until smooth, about 1 minute. Transfer to a bowl and sprinkle top of hummus with paprika and fresh parsley.

THE BEST HUMMUS

Steps:

• Drain the chickpeas in a medium mesh sieve, reserving the liquid. Reserve about 7 chickpeas for garnish.
• Process the tahini, garlic and cumin in a food processor. With the motor running, slowly drizzle in 2/3 cup of the reserved chickpea liquid (if you don't have exactly 2/3 cup, add water until the total amount is 2/3 cup) and process until light and very creamy, 1 to 2 minutes. The mixture will appear broken at first but will come together after all the liquid is added and has been processed for a minute or two.
• Add the chickpeas, the lemon juice and 1/2 teaspoon salt to the tahini mixture. Process until the mixture is extremely smooth, scraping down the sides occasionally, about 4 minutes. Thin with more water if you prefer a looser consistency. Taste and season with more salt, lemon juice or cumin as desired.
• Spoon the hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil. Top with the reserved chickpeas and sprinkle with paprika. Serve with pita bread, pita chips or cut raw vegetables.

BEST HUMMUS

Steps:

• Place garbanzo beans in a large saucepan; add water to cover by 1 in. Gently rub beans together to loosen outer skin. Pour off water and any skins that are floating. Repeat 2-3 times until no skins float to the surface; drain. Return to saucepan; add baking soda and enough water to cover by 1 in. Bring to a boil; reduce heat. Simmer, uncovered, until beans are very tender and just starting to fall apart, 20-25 minutes., Meanwhile, in a blender, process lemon juice, garlic and salt until almost a paste. Let stand 10 minutes; strain, discarding solids. Stir in cumin. In a small bowl, stir together tahini and olive oil. , Add beans to blender; add cold water. Loosely cover and process until completely smooth. Add lemon mixture and process. With blender running, slowly add tahini mixture, scraping sides as needed. Adjust seasoning with additional salt and cumin if desired., Transfer mixture to a serving bowl; cover and refrigerate at least 30 minutes. If desired, top with additional olive oil and assorted toppings.

BEST ISRAELI HUMMUS

Steps:

• Blend garbanzo beans, tahini, garlic, salt and lemon juice in food processor until smooth and fluffy.
• Spoon onto small plate, flatten and add garnish per serving.
• Serve with warm pita bread, pickles and cherry peppers.

WORLD'S BEST HUMMUS

Steps:

• In a Blender (NOT a Food Processor).
• Add chick peas, garlic, lemon juice, salt, cayenne, cumin, and 1/2 quantity of chickpea water, blend.
• You will probably have to stir manually a couple of times (when the blender is off!).
• Add Tahini and blend again, when finished the Hummus should be able to just start to slide out of the blender on its own.
• If too thick add a little more chickpea water.
• Pour into a shallow bowl, drizzle with Olive Oil, and sprinkle parsley on top.
• Cut up Pita Bread into bite size pieces, serve with Hummus.
• Enjoy.

ROBIN'S BEST EVER HUMMUS

Steps:

• Mash garlic with the salt in a small bowl. Place into a blender or food processor along with the garbanzo beans, tahini, lemon juice, honey, and enough water to cover the beans. Process until smooth. Spoon into a serving dish, and drizzle 2 tablespoons of olive oil over the top.
• Preheat the oven to 400 degrees F (200 degrees C). Brush pita breads with remaining olive oil, and cut into wedges. Season with salt and fresh rosemary. Bake for 5 minutes in the preheated oven. Cool, and serve with hummus.

HUMMUS BI TAHINE - BEST HUMMUS RECIPE I'VE FOUND YET !

Steps:

• For dried chickpeas: Soak the chickpeas overnight in water. Drain, and place chickpeas in a pot and add fresh water to cover by at least one inch, gently rub the chickpeas against each other with your hands. Bring the chickpeas to a boil with a pinch of salt, skim the surface, then lower the heat and simmer until the chickpeas are tender, about 1 1/2 hours.
• For canned chickpeas: Rinse the chickpeas, then place in a saucepan with water to cover by one inch. Put your hands in the pot and gently rub the chickpeas against each other. Place saucepan on the stove and bring to a boil and simmer until chickpeas are very soft: test a chickpea by squeezing it between your fingers, it should smush easily, this could take between 5 and 20 minutes. Remove from the heat, skim off any chickpea skins that have floated to the surface and discard them.
• Place the garlic and salt in a food processor and pulse to chop. Add the tahini and lemon juice and process until the mixture is slightly whitened and contracted. Use a slotted spoon to transfer the chickpeas to the processor (don't discard the cooking liquid) and process until very smooth. Thin the hummus to the desired consistency with the reserved cooking liquid. Taste and adjust seasoning with lemon juice and salt.
• To serve: spread hummus in a shallow bowl, drizzle with olive oil and sprinkle with spices if desired. Traditional accompaniments include pita bread, pickles, fresh mint, and hot tea.

WORLD'S BEST CHIPOTLE,GARLIC HUMMUS

Steps:

• 1. Puree all ingredients in a food processor and blend until smooth. Add the Chickpea water slowly and as needed to make the hummus the right consistency.
• 2. Note : To make home made Ezekiel chips are quick to make and are the best chips I have ever eaten. This is an original recipe that I came up with, and I am so happy that I did. They are crunchy, spicy and delicious.
• 3. Pre-heat oven to 450 F
• 4. Take one of your wraps and place it on a baking sheet or stone. Drizzle with olive oil, then with hot sauce.
• 5. Take the second wrap and place on top of the oiled/hot sauced wrap. (like a sandwich) Smooth them around spreading the oil and hot sauce evenly to both wraps. Cut the sandwiched wraps into chip sized slices.
• 6. Peel chip slices apart and place sauce side up on your baking sheet.
• 7. Bake for 8 minutes (*be sure to set a timer and keep an eye on these chips. I can not tell you how many times I have burned mine and they are so darn good you will be mad at yourself). Remove from the oven, place on a plate along with your hummus and enjoy your dipping! Share with a friend and experience true, guilt-free chips.