Hummus Recipes

• 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

Hummus

appetizer

Author: Ina Garten

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.

Time: 10m

Yield: about 2 3/4 cups

Number Of Ingredients: 7

• 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.

• 1 (15 ounce) can garbanzo beans, drained, liquid reserved
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 clove garlic, crushed
• ½ teaspoon ground cumin
• ½ teaspoon salt
• 2 drops sesame oil, or to taste

Super Easy Hummus

Appetizers and Snacks , Dips and Spreads Recipes , Hummus Recipes

Author: Chelsey

Super Easy Hummus That Only Takes Minutes. Great With Veggies Or Pita Chips. Really It's Great With Anything!

Time: 5m

Yield: 4

Number Of Ingredients: 7

• Blend garbanzo beans, lemon juice, olive oil, garlic, cumin, salt, and sesame oil in a food processor; stream reserved bean liquid into the mixture as it blends until desired consistency is achieved.

Calories 120.6 calories, Carbohydrate 16.5 g, Fat 4.7 g, Fiber 3.1 g, Protein 3.6 g, SaturatedFat 0.6 g, Sodium 500.7 mg, Sugar 0.1 g

• 2 (15-oz.) cans chickpeas, drained, rinsed
• 2 garlic cloves
• 6 Tbsp. fresh lemon juice
• 6 Tbsp. tahini
• 1 1/2 tsp. kosher salt
• 1/4 cup extra-virgin olive oil, plus more for serving

Easy Canned Chickpea Hummus

Kid-Friendly , Dinner , Wheat/Gluten-Free , Tomato , Small Plates , Garlic , Summer , Chickpea , Lemon Juice , Hummus

Author: The Epicurious Test Kitchen

Boiling Canned Chickpeas In Water For 20 Minutes Before Puréeing Them Gives You The Silky-smooth Texture You Normally Only Get In From-scratch Hummus.

Yield: Makes about 3 cups

Number Of Ingredients: 6

• Place chickpeas in a medium pot and cover with water by 1". Bring to a boil over high heat, then reduce heat to medium-low and simmer, undisturbed, until chickpeas start falling apart, about 20 minutes. Reserve 1 cup cooking liquid, then drain chickpeas.
• Transfer chickpeas to a food processor. Add garlic, lemon juice, tahini, salt, and 2 Tbsp. reserved cooking liquid and process for a full 5 minutes (set a timer for this) until creamy and smooth. If at any point the hummus appears dry or very thick, add cooking liquid 1 Tbsp. at a time. With the motor running, stream in oil and process just until combined. Transfer to a medium bowl and drizzle with more oil.
• Do Ahead: Hummus can be made 5 days ahead. Let cool, then cover and chill.

• 2 large sweet red peppers
• 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
• 1/3 cup lemon juice
• 3 tablespoons tahini
• 1 tablespoon olive oil
• 2 garlic cloves, peeled
• 1-1/4 teaspoons salt
• 1 teaspoon curry powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon pepper
• Optional: Fresh vegetables, pita bread or assorted crackers

Roasted Red Pepper Hummus

appetizer , Appetizers , Spreads

Author: Taste Of Home

My Son Taught Me How To Make Hummus, Which Is A Tasty And Healthy Alternative To Calorie-filled Dips. Fresh Roasted Red Bell Peppers Make It Special. -nancy Watson-pistole, Shawnee, Ks

Time: 30m

Yield: 3 cups.

Number Of Ingredients: 12

• Broil red peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Remove stems and seeds. Place the peppers in a food processor. Add the beans, lemon juice, tahini, oil, garlic and seasonings; cover and process until blended. , Transfer to a serving bowl. Serve with vegetables, pita bread or crackers as desired.

Calories 113 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 339mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic exchanges

• 1 (15 ounce) can garbanzo beans, drained
• 1 (4 ounce) jar roasted red peppers
• 3 tablespoons lemon juice
• 1 ½ tablespoons tahini
• 1 clove garlic, minced
• ½ teaspoon ground cumin
• ½ teaspoon cayenne pepper
• ¼ teaspoon salt
• 1 tablespoon chopped fresh parsley

Spiced Sweet Roasted Red Pepper Hummus

Appetizers and Snacks , Dips and Spreads Recipes , Hummus Recipes

Author: Marbalet

Serve With Pita Bread-you Can Cut Pita Bread Into Wedges And Toast It For A Different Taste Sensation. Tahini Is A Sesame Paste, You Can Usually Find It In The Mediterranean Section Of Your Grocery Store.

Time: 1h15m

Yield: 8

Number Of Ingredients: 9

• In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
• Sprinkle the hummus with the chopped parsley before serving.

Calories 64.2 calories, Carbohydrate 9.6 g, Fat 2.2 g, Fiber 2.1 g, Protein 2.5 g, SaturatedFat 0.3 g, Sodium 370.3 mg, Sugar 0.2 g

• 2 cloves garlic, minced
• 1 (15 ounce) can garbanzo beans, drained
• ⅓ cup tahini
• ⅓ cup lemon juice
• ½ cup roasted red peppers
• ¼ teaspoon dried basil

Easy Roasted Red Pepper Hummus

Appetizers and Snacks , Dips and Spreads Recipes , Hummus Recipes

Author: Marbalet

This Hummus Can Be Made 1 Day Ahead. Keep It Refrigerated, And Bring To Room Temperature Before Serving. Tahini Is A Paste Made From Sesame Seeds And Can Be Found In Many Grocery Stores.

Yield: 2

Number Of Ingredients: 6

• In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.

Calories 445.3 calories, Carbohydrate 44.1 g, Fat 26.9 g, Fiber 10.8 g, Protein 15.9 g, SaturatedFat 3.7 g, Sodium 908.5 mg, Sugar 1 g

• 1 (29-ounce) can chickpeas, drained (3 cups)
• 1/2 cup freshly squeezed lemon juice (3 lemons)
• 1/2 cup sesame tahini
• 2 tablespoons chopped garlic (6 cloves)
• 1 1/2 teaspoons Sriracha
• 1/2 cup roasted red bell peppers
• Kosher salt and freshly ground black pepper
• Good olive oil
• 2 tablespoons toasted pine nuts, for serving
• Toasted pita triangles and fresh vegetables, for serving

Sweet Red Pepper Hummus

side-dish

Author: Ina Garten

Time: 10m

Yield: 3 1/2 cups

Number Of Ingredients: 10

• Place the chickpeas, lemon juice, tahini, garlic, Sriracha, roasted red peppers, 4 teaspoons salt, and 2 teaspoons pepper in the bowl of a food processor fitted with the steel blade. Process until the mixture is coarsely pureed. Taste for seasonings, and transfer to a serving bowl. Drizzle with olive oil, sprinkle with toasted pine nuts, and serve cold or at room temperature with pita triangles and vegetables.

• 1 (15 ounce) can chickpeas
• 1 head garlic
• 1 (12 ounce) jar roasted red peppers
• 2 tablespoons olive oil
• 3 tablespoons tahini
• 3 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon cumin (optional)

Roasted Garlic And Red Pepper Hummus

Spreads

Author: Bethany T.

Make And Share This Roasted Garlic And Red Pepper Hummus Recipe From Food.com.

Time: 15m

Yield: 8 serving(s)

Number Of Ingredients: 8

• Roast garlic by slicing the top off a head of garlic, wrap it in foil along with some olive oil and bake until soft. (about 45 min at 350 degrees f) This can be done several days in advance.
• Roughly chop the red peppers, saving about a tablespoon for garnish.
• Squeeze roasted garlic into a blender.
• Add peppers, olive oil, tahini,lemon juice, 1/2 tsp salt and cumin.
• Process until smooth.
• Drain and rinse chick peas, then add to blender.
• Blend until smooth.
• Taste and adjust salt using the full tsp if needed.
• Scrape hummus into a small bowl with a lid.
• Drizzle a little olive oil over the top.
• Chop the reserved red pepper and place on the center of the hummus.