Hummus recipes are in abundance these days, but, the tricks to the perfect hummus recipe, remains the same for all of them. Firstly, If you add the lemon juice and garlic (minced) to the food processor for one minute and let sit for a few minutes will get rid of the harsh tart taste of the garlic. Secondly, if you add the tahini and puree for another minute or so before anything else will help create a more rich and creamy hummus. Thirdly, adding ice-cold water to the tahini will help make it light and fluffy. You are welcome.
Recipe #1: 5 – Minute Regular Hummus
Puree 32 oz of chickpeas, 2 cloves of garlic, 1/2 cup of olive oil, 4 tbsp of lemon juice, 4 tbsp of tahini, 2 tsp of ground cumin, and ¾ tsp of salt until smooth and creamy, using a food processor. Add 1 to 2 tsp of chickpea water as necessary to achieve the desired consistency.
Add to a serving dish or plate. Using a serving spoon, smooth a circle in the hummus leaving a raised edge on the outside. then, drizzle olive oil over the hummus and sprinkle the peprika over the hummus. Moreover, to add flavor, add chickpeas to the top of your hummus in the center. We add pickles and pickled-turnips to our hummus. It adds so much flavor and an added kick.
3 Cups (1 Cup Each Serving)
Nutrition: Per Serving
- 175 calories
- Fat 12g
- Saturated fat 2g
- Sodium 335mg
- Protein 2g
- Carbohydrates 8g
- Sugars 1g
- Fiber 2g
- Iron 1mg
- Calcium 19mg
Recipe #2: Roasted Red Pepper Hummus
- 1 15-oz can chickpeas
- 1/4 cup (60 ml) fresh-squeezed lemon juice, 1 lemon – DON’T USE LEMON JUICE IN THE BOTTLE!
- 1/4 cup (60 ml) tahini, or use our homemade tahini recipe
- 1 garlic clove, minced (or to taste)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1/2 tsp ground cumin
- 3/4 tbsp Salt to taste
- 2 to 3 tbsp (30 to 45 ml) ice-cold water or chilled chickpea water
- Dash ground paprika or sumac, to garnish the hummus.
- 3/4 cup roasted red peppers
Directions – Hummus Recipe
Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!)
Firstly, add the fresh-squeezed lemon juice and garlic to the food processor, and mince. Secondly, let it sit sit for a few minutes. Then add the tahini and mix for a minute.
Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
Cut roasted red peppers into strips and add 1/2 cup to pureed lemon juice, garlic and tahini.
Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
Puree 15 oz of chickpeas, 2 tbsp of olive oil, 1/2 tsp of ground cumin, and ¾ tsp of salt with the mixed lemon juice, garlic, roasted red peppers and tahini until smooth and creamy in the food processor. Add 1 to 2 tsp of chickpea water as necessary to achieve the desired consistency.
While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
Add 1/2 cup of hummus to appetizer plate or small bowl. Using a spoon, spread hummus in a circular motion to create well.
Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
Drizzle olive oil and sprinkle paprika over the top of the plated hummus. Add un-mashed chickpeas in the center. You can also use sesame seeds as a topping.
Taste, and adjust as necessary—I almost always add another ¼ teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.
Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.
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