Best 4 Hummus Smooth Creamy Recipes
Hummus, a delectable and nutritious Middle Eastern dish, has gained immense popularity worldwide due to its smooth, creamy texture and savory flavor. Whether you're a seasoned hummus enthusiast or a curious culinary adventurer, finding the perfect recipe to create the smoothest, creamiest hummus can be a delightful endeavor. This article aims to guide you through the culinary journey of discovering the best hummus recipe, taking into account various factors such as ingredient selection, techniques, and presentation. We'll explore the secrets behind achieving that perfect balance of flavors and textures that makes hummus so irresistible, providing you with the knowledge and inspiration to create a smooth, creamy hummus that will tantalize your taste buds and impress your friends and family.
Let's cook with our recipes!
SMOOTH & CREAMY HUMMUS
This smooth and creamy hummus takes just 5 minutes to make! Serve with pita, crackers, or veggies for a tasty appetizer. Also delicious served on a sandwich, in a wrap, or with falafel. It's a quick dip that everyone will love!
Provided by Shannon Emery
Categories Dip
Time 5m
Number Of Ingredients 10
Steps:
- all of the ingredients to a blender or food processor.
- or puree until very smooth. While the hummus is processing, you can add in a little bit more olive oil (also see notes below) to help achieve a super creamy texture.
- with pita, crackers, chips, veggies, or sandwiches. Enjoy!
Nutrition Facts : Calories 259 calories, Sugar 1.3 g, Sodium 303.6 mg, Fat 13.7 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 26.7 g, Fiber 7.5 g, Protein 9.5 g, Cholesterol 3.4 mg
HUMMUS... SMOOTH & CREAMY
Forget those tubs in the supermarket, they never taste like the real thing. I always use Ziyad brand products for a more authentic middle eastern taste.The addition of the "tetbeleh" is how it is mainly made in the Jordan. In the mid east people enjoy this as a breakfast side, typically someone makes a run to the nearby falafel restaurant and brings back falafel, hommus and foul(fave beans) and serve with a side of green olives, white cheese and tea using our pita bread as our spoons, and there you have a middle eastern breakfast. In the U.S. it is served as a side dish for the most part, but in the middle east it is more a breakfast dish.
Provided by chef FIFI
Categories Peppers
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place the beans and garlic cloves in a saucepot and bring to a boil.Save broth for reserve.
- Place only the beans and garlic in food processor.
- Run the processor to grind up the beans.
- Add olive oil, tahini, yogurt, lemon juice, salt and 3/4 cup reserved broth from beans.
- You will need to let it blend in the food processor for about 10 minutes to get creamy.
- Afterwards if you want it a bit looser add a tiny bit of broth and stir well.
- Meanwhile combine garlic, hot pepper and salt in a mortar pestle and smash until mush.
- Add lemon juice to the garlic/jalapeño condiment and stir well.
- Spread out hummus on a plate, place a few tablespoons of the tetbeleh in the middle.
- Place in the refrigerator for about an hour or so.
- Decorate with paprika.
- Drizzle with olive oil.
- Serve with pita wedges.
- Hummus will last for 2 days in the fridge.
- Enjoy!
Nutrition Facts : Calories 477.3, Fat 37.6, SaturatedFat 5.4, Cholesterol 1.9, Sodium 879, Carbohydrate 30.2, Fiber 6, Sugar 1.7, Protein 8.7
SMOOTH AND CREAMY HOMEMADE HUMMUS
Adapted from Israeli Soul. This is a half recipe from the one in the book with a few small changes. Notes: As noted in the post above, if you have a Vitamix, now is the time to break it out - it makes for an especially creamy hummus. If you don't, a food processor works very well, too. I like my hummus not too garlicky, a little lemony, and only very slightly cumin-y. I actually now omit the cumin, and I like it that way, but you do you: season the hummus as you wish. I have made this with a variety of tahini, and it always works out. I have made this with both cooked-from-scratch (often this recipe or this one) and canned chickpeas. I'd like to think I could discern the difference in a blind taste test, but I'm not sure I could. Don't be afraid to use the can.
Provided by Alexandra Stafford
Categories Appetizer
Time 15m
Number Of Ingredients 11
Steps:
- Place the garlic, lemon juice, tahini, salt (start with 1 teaspoon salt if you are sensitive), and cumin, if using, in a food processor or blender. Process until the mixture looks like peanut butter, about 1 minute.
- Stream in the ice water with the motor running. Process the mixture, stopping to scrape the sides of the container once, until it is smooth and creamy and lightens to the color of dry sand.
- Add the chickpeas and process, scraping the sides again as needed, until the chickpeas are completely blended and the hummus is smooth and uniform in color.
- Taste. Adjust with sea salt to taste. Add more lemon if you wish. Note: If the texture of the hummus is loose, this is OK because it will continue to thicken as it cools and sets in the fridge. The hummus will keep in the fridge for at least one week.
- Heat the 3 tablespoons of olive oil with the chickpeas in a small skillet over medium heat. When the chickpeas begin sizzling and taking on some color, remove them from the skillet with a slotted spoon, transfer to a bowl, toss with the spices, and sea salt to taste.
CREAMY HUMMUS
Provided by Food Network
Time 15m
Yield 8 servings (makes about 4 cups)
Number Of Ingredients 8
Steps:
- Drain the chickpeas, reserving the can liquid and then rinse. Set aside a few whole chickpeas for garnish.
- Put the lemon juice, tahini, garlic and 2 teaspoons salt in the bowl of a food processor. Process, scraping down the sides of the bowl about halfway through, until thick and very smooth, 1 to 2 minutes. Add the chickpeas in 2 additions, processing until smooth after each addition. With the food processor running, slowly pour in the oil until the mixture is creamy. If the hummus is too thick, adjust the consistency by adding the reserved can liquid a few tablespoons at a time. Season with more salt if desired.
- Spread out the hummus in a shallow serving bowl and drizzle with olive oil. Dust with paprika and garnish with the reserved chickpeas. Serve with pita chips and vegetables for dipping.
Tips:
- Use fresh, high-quality ingredients: Fresh chickpeas, tahini, and lemon juice will give your hummus the best flavor.
- Soak your chickpeas overnight: This will help them to cook more evenly and will make them easier to digest.
- Don't overcook your chickpeas: Overcooked chickpeas will be mushy and will not have a good flavor.
- Use a food processor or blender: A food processor or blender will help you to achieve a smooth and creamy hummus.
- Add your seasonings gradually: Start with a small amount of salt, garlic, and cumin, and then add more to taste.
- Serve your hummus with a drizzle of olive oil and a sprinkle of paprika: This will add extra flavor and color.
Conclusion:
Hummus is a delicious and versatile dip, spread, or snack. It is easy to make and can be customized to your own taste. Whether you like it smooth or chunky, spicy or mild, hummus is a great way to add flavor and nutrition to your meals. So next time you are looking for a healthy and delicious snack, reach for some hummus. You won't be disappointed!
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