Best 5 Warm Hummus Recipes

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Hummus is a delicious and versatile Middle Eastern dip that is perfect for any occasion. It can be served as an appetizer, a main course, or a side dish, and it is a great way to use up leftover chickpeas. Warm hummus is a particularly comforting and satisfying dish, and it is perfect for a cold winter day or a cozy night in. There are many different ways to make warm hummus, and each recipe has its own unique flavor and texture. In this article, we will explore some of the best recipes for warm hummus, so that you can find the perfect one for your next party or gathering.

Check out the recipes below so you can choose the best recipe for yourself!

WARM HUMMUS



Warm Hummus image

In this comforting Turkish version of hummus the chickpea purée is warmed in the oven and topped with pine nuts. In the authentic version, a generous amount of melted butter would be drizzled over the top before baking. I have substituted a moderate amount of olive oil for the butter.

Provided by Martha Rose Shulman

Categories     appetizer

Time 35m

Yield 2 cups

Number Of Ingredients 9

2 garlic cloves
2 cups cooked chickpeas (if using canned, rinse thoroughly)
Salt to taste
1 teaspoon cumin seeds, lightly toasted and ground
1/4 cup extra virgin olive oil
3 tablespoons lemon juice (more to taste)
3 tablespoons sesame tahini
1 tablespoon pine nuts
1/2 teaspoon Turkish red pepper or Aleppo pepper

Steps:

  • Heat the oven to 400 degrees. Oil a small baking dish or oven-proof bowl. Turn on a food processor fitted with the steel blade and drop in the garlic. Process until the garlic adheres to the sides of the bowls. Turn off the machine and scrape down the sides of the bowl. Add the chickpeas and cumin and turn on the machine.
  • Combine 3 tablespoons of the olive oil, the lemon juice, and the tahini, and add to the machine. Process until the mixture is smooth. Season to taste with salt. Scrape into the baking dish or bowl. Drizzle on the remaining tablespoon of olive oil and sprinkle on the pine nuts and red or Aleppo pepper.
  • Bake for 10 to 15 minutes and serve hot with pita bread.

Nutrition Facts : @context http, Calories 342, UnsaturatedFat 19 grams, Carbohydrate 27 grams, Fat 23 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 283 milligrams, Sugar 4 grams

WARM HUMMUS



Warm Hummus image

Provided by Florence Fabricant

Categories     easy, condiments, appetizer

Time 50m

Yield 8 to 10 appetizer servings

Number Of Ingredients 11

4 cloves garlic
1 teaspoon cumin seeds
Coarse salt
2 15 1/2-ounce cans chickpeas, drained
3 tablespoons tahini
5 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
2 tablespoons pine nuts
1/2 teaspoon kirmizi biber or Aleppo pepper (see note)
Flatbread for serving

Steps:

  • Preheat oven to 400 degrees. With food processor running, drop garlic, cumin seeds and large pinch salt through feed tube, and process until minced. Add chickpeas, 2 tablespoons hot water, tahini, oil and lemon juice, and process until smooth. Transfer mixture to shallow casserole, preferably earthenware.
  • Heat butter in small skillet. Add pine nuts and kirmizi biber, stirring briefly, and pour over chickpea mixture. Bake for 20 minutes, and serve hummus warm with wedges of flatbread.

Nutrition Facts : @context http, Calories 244, UnsaturatedFat 11 grams, Carbohydrate 22 grams, Fat 15 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 254 milligrams, Sugar 4 grams, TransFat 0 grams

EXTRA-CREAMY HUMMUS



Extra-Creamy Hummus image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • You can make extra-creamy hummus using chickpea flour instead of whole chickpeas. (Look for the flour at specialty and health-food stores.) Simmer 2 3/4 cups salted water. Whisk in 3/4 cup chickpea flour to make a paste and cook 2 minutes. Puree with 1/4 cup tahini, 3 tablespoons olive oil and the zest and juice of 1 lemon. Toast 1/4 teaspoon each cumin and fennel seeds in a skillet; add some red pepper flakes and 2 tablespoons olive oil and cook 30 seconds. Serve warm, drizzled with the spiced oil and topped with parsley.

THE BEST HUMMUS



The Best Hummus image

This is a classic tahini-forward, bright and lemony hummus, and is similar to what you would find in Israel. We tried this recipe with from-scratch dried chickpeas as well as with canned, and the flavor and texture were only marginally better with the freshly cooked. And we saved 24 hours of prep time! So for a creamy, satisfying 15-minute hummus, we're going with the can.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

One 15.5-ounce can chickpeas
2/3 cup tahini
1 clove garlic, finely grated
1/4 teaspoon ground cumin, plus more if desired
1/3 cup fresh lemon juice, plus more if desired
Kosher salt
Extra-virgin olive oil, for drizzling
Hot smoked paprika, for sprinkling
Toasted pita bread, pita chips or cut raw vegetables, for serving

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.

SUPREMELY SPICY HUMMUS



Supremely Spicy Hummus image

I love to use this as a dip for pita bread.

Provided by Uncle Richard

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 15m

Yield 8

Number Of Ingredients 11

¼ cup tahini
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon minced garlic
1 teaspoon cayenne pepper
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon sesame oil
5 dashes hot pepper sauce (such as Cholula®)
1 (15 ounce) can garbanzo beans, drained and rinsed
2 tablespoons cold water

Steps:

  • Combine tahini, olive oil, lemon juice, garlic, cayenne pepper, cumin, salt, sesame oil, and hot sauce in a food processor or blender; blend until very smooth, about 3 minutes. Add garbanzo beans and blend for 2 minutes. Add water and blend for 3 minutes more. Chill in refrigerator.

Nutrition Facts : Calories 120.4 calories, Carbohydrate 10.2 g, Fat 8 g, Fiber 2.3 g, Protein 3.1 g, SaturatedFat 1.1 g, Sodium 275.7 mg, Sugar 0.1 g

Tips:

  • Use good quality hummus: Look for a hummus that is made with fresh, high-quality ingredients and has a smooth and creamy texture.
  • Warm the hummus gently: Overheating the hummus can cause it to lose its flavor and texture. Warm it gently over low heat, stirring constantly, until it is just heated through.
  • Add your favorite toppings: There are endless possibilities when it comes to toppings for warm hummus. Some popular options include roasted vegetables, grilled meats, pita bread, and a drizzle of olive oil.
  • Serve warm hummus immediately: Warm hummus is best enjoyed immediately after it is made. If you have leftovers, you can store them in the refrigerator for up to 3 days.

Conclusion:

Warm hummus is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. It is easy to make and can be customized to your liking. With its creamy texture and flavorful toppings, warm hummus is sure to be a hit with everyone at your table.

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