Best 4 Hummus Amongus Recipes

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HUMMUS



Hummus image

For a quick dip, make Ina Garten's Hummus recipe from Barefoot Contessa on Food Network; use tahini, garlic and lemon juice to brighten up canned chickpeas.

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield about 2 3/4 cups

Number Of Ingredients 7

4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce

Steps:

  • Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

HUMMUS



Hummus image

This creamy, rich hummus is made using just five ingredients and is ready in 10 minutes. Serve with crunchy seasonal veg or warm pitta breads

Provided by Esther Clark

Categories     Lunch, Snack

Time 10m

Number Of Ingredients 6

400g can chickpeas, drained
80ml extra virgin olive oil
1-2 fat garlic cloves, peeled and crushed
1 lemon, juiced then ½ zested
3 tbsp tahini
mixed crudités and toasted pitta bread, to serve (optional)

Steps:

  • Thoroughly rinse the chickpeas in a colander under cold running water. Tip into the large bowl of a food processor along with 60ml of the oil and blitz until almost smooth. Add the garlic, lemon and tahini along with 30ml water. Blitz again for about 5 mins, or until the hummus is smooth and silky.
  • Add 20ml more water, a little at a time, if it looks too thick. Season and transfer to a bowl. Swirl the top of the hummus with the back of a dessert spoon and drizzle over the remaining oil. Serve with crunchy crudités and toasted pitta bread, if you like.

Nutrition Facts : Calories 380 calories, Fat 28 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.01 milligram of sodium

HUMMUS AMONGUS



Hummus Amongus image

There's a large Middle Eastern population in Bayridge Brooklyn and amazing restaurants line the avenues...hummus is served with every dish on the menu...it's one of my favorite things in the whole wide world...if you haven't tried it, please do. I think you'll love it!

Provided by Gingerbee

Categories     Spreads

Time 5m

Yield 24 tablespoons, 12 serving(s)

Number Of Ingredients 6

1 (15 ounce) can chickpeas
1/4 cup tahini paste
3 tablespoons fresh lemon juice
1 garlic clove
1/4 teaspoon ground cumin
salt and pepper

Steps:

  • Drain beans; reserve water.
  • In a food processor or blender add beans and all the ingredients.
  • Process until smooth.
  • If mixture is too thick, add some of the reserved liquid from the beans to dilute to a desired consistency.
  • Serve at room temperature with pita bread, grilled pork, lamb or chicken.

CLASSIC HUMMUS BY ALON SHAYA RECIPE BY TASTY



Classic Hummus By Alon Shaya Recipe by Tasty image

Here's what you need: dried chickpeas, baking soda, cold water, garlic, raw tahini, kosher salt, cumin, lemon juice, canola oil, hot water, extra virgin olive oil, tahini sauce, olive oil, fresh parsley, aleppo-style pepper

Provided by Scott Loitsch

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 15

1 ½ cups dried chickpeas
3 teaspoons baking soda, divided
3 qt cold water, divided
7 cloves garlic, lightly crushed
¼ cup raw tahini
1 ½ teaspoons kosher salt
½ teaspoon cumin
2 tablespoons lemon juice
3 tablespoons canola oil
2 tablespoons hot water
2 tablespoons extra virgin olive oil
tahini sauce, optional
3 tablespoons olive oil, optional
¼ cup fresh parsley, lightly chopped (optional)
½ teaspoon aleppo-style pepper, optional

Steps:

  • In a large bowl, combine the dried chickpeas, ½ teaspoon baking soda, and 1½ quarts (1.4 L) of cold water water. Soak overnight.
  • Preheat the oven to 400˚F (200˚C).
  • Drain the chickpeas and transfer to a baking sheet. Sprinkle with 2 teaspoons of baking soda and spread evenly on the sheet. Bake for 10 minutes.
  • Transfer baked chickpeas to colander and rinse under cold water. Massage to remove excess baking soda and begin to loosen the skins.
  • In a large pot over high heat, add the rinsed chickpeas, remaining 1½ quarts (1.4 L) of water, and remaining ½ teaspoon of baking soda. Bring to a boil, then reduce the heat to medium.
  • With a slotted spoon or small sieve, skim away any foam and loose skins that rise to the surface of the water and discard. This will ensure the hummus is extra creamy and smooth! Continue this process, regularly skimming off any loose skins, for about 20 minutes.
  • Add the garlic to the pot and continue to cook for another 25-30 minutes, until the chickpeas are very soft and easily fall apart.
  • Drain the chickpeas and let sit for a few minutes to let any extra moisture drain off.
  • Transfer the chickpeas to a food processor with the tahini, salt, cumin, and lemon juice. Process for 2-3 minutes, until the mixture is super smooth.
  • With the food processor still running, add the canola oil, hot water, and 2 tablespoons of olive oil. Continue to process for another 2-3 minutes. Don't worry, you can't over-process it! You want the hummus to be as smooth and creamy as possible.
  • To serve, spread the hummus in a wide, shallow bowl. If desired, top with tahini sauce, olive oil, and garnish with parsley and Aleppo-style pepper.
  • Enjoy!

Nutrition Facts : Calories 497 calories, Carbohydrate 36 grams, Fat 35 grams, Fiber 7 grams, Protein 12 grams, Sugar 6 grams

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