Hummus recipe Epicurious. Using canned chickpeas drained and the recommended liquid measures, this is very runny. Hummus Recipe Without TahiniI added a second can of chickpeas to get it to a practical consistency. Also, be careful with the spices. I used about 12 T cumin and 12 T paprika, along with salt and pepper. Even with my nearly double amount of chickpeas, this is still too much cumin. If you make the recipe, Id start with 2. T olive oil and 12 a lemon. Looking for recipes for hummus Taste of Home has the best hummus recipes from real cooks, featuring reviews, ratings, howto videos and tips. Easy and delicious I spread the hummus on a plate, and drizzled with extra virgin olive oil, then garnished with a sprig of parsley and a sprinkle of paprika. Here I show you the 9 best hummus recipes. Also included are my hummus sushi wraps and homemade ezekiel chips. Get to know some amazing benefits of hummus Get more hummus recipes in your life Kraft Recipes has hummus recipes from partyperfect spreads and layered dips to smart snacks and sandwiches. NO water. You can always add more if you need it. And no more than 12 teaspoon cumin. Added dill for flavor and a shot of water about half way through mixing to combine. Also made in my nutribullet and didnt have any need to peel the chickpeas first. SO good. This is a staple in my home. A new favorite recipe, I make this in my nutribullet, which works great but with the nutribullet, you need to pinch the skins off the chickpeas first for creamy hummus Loved this. A keeper Used 2x lemon and garlic. You can never go wrong with hummus, and this is my new favorite Very simple too. This was such a simple recipe We thought it tasted great and could see easily adapting other flavors to this recipe. A definite winner VITAMIX. This was absolutely amazing. I added some crushed red pepper flakes roasted in olive oil in the end. For those concerned about the smoothness of the hummus, Cooks Illustrated CI found the following Make the hummus in a food processor not a blender. Put the chickpeas, garlic, spices and any other solid additions into the processor and process until almost fully ground. Redistribute the puree and then, with the processor running, slowly add a blended mixture of the lemon juice and chickpea liquid either from the can or from the cooking water if cooking the chickpeas from dry. Redistribute the puree once again and, with the processor running, slowly add a blended mixture of the tahini with the olive oil. The resultant hummus is very smooth and no hint of the skins of the beans is present. They likely add fiber to the hummus, so I think its good to keep them. If you are cooking your chickpeas from the dried form, CI notes that adding teaspoon of baking soda per cup of dried chickpeas in 2 quarts of cooking water tenderizes the chickpeas and their skins. Typically, Ill also add an avocado to the chickpeas before adding any of the liquid for nutrition and smoothness, and I also add a couple of habanero peppers and a few dashes of ground cayenne pepper for some zing. Usually, Ill also add some turmeric about tablespoon for a pretty yellow color and as a healthy spice. I do not add salt to the recipe since I try to keep my sodium intake low. One could, though, sprinkle some sea salt on the surface if a salty flavor were desire for company or for oneself. Easy way to remove the skins from the chickpeas pour the beans into a large bowl of cold water and rub the chickpeas gently with your hands. The skins will float to the top and you can just skim them off. For those who mentioned that their hummus turned out sort of chunky, remove the skins from the canned chickpeas before using them. They are tough, and survive the food processor pretty well. Once I started removing the skins, my hummus became the silky smooth item Ive had in restaurants. Yes, its a bit tedious, but it really doesnt take too long, and its easy to get in a rhythm doing it. Just squeeze lightly from the pointed end, and the skin comes right off MORE lemon and it was perfect This is almostmy exact recipe, except I like to add about 14 cup sour cream for extra creaminess and you can cut back on some of the liquids to keep it from getting runny. Just wondering if people serve the humus warm, we had some yesterday made by Armenian couple and my husband who does not like humus loved it, is it a different recipeI was reading this and got to the recipe and thought this is exactly how I make hummus. Then I realized that it was because Ive always used the hummus recipe from How To Cook Everything as a starter. The only thing I do is add MORE Garlic. I could see where people might not want as much tahini, it can be a little chalky with this much. I also use toasted sesame or avacodo oil instead of olive. Not too much tahini for me as I like the tastetexture it adds. I add more lemon juice and another clove or two of garlic if Im making it for just me. Start with less liquid so you can thin it to your taste. And instead of paprika or cumin, my current favorite spice is zaatar. This is my first time making hummus and I found the recipe to be very easy to follow. The amount of chickpea liquid to be added is personal taste relating o how thickthin you prefer your hummus. I just poured some in and it came out fine. Everyone likes it, delicious Very easy and good. I agree with previous poster that roasting the garlic would take away some harshness. I also cut the tahini and olive oil in half but made up the difference with sour cream which makes it a lighter version. I agree with the other reviewers. I cut the tahini paste down to 14 cup. I used half of the liquid from the canned garbanzo beans. Since the instructions werent clear on whether to use cumin or paprika I used 12 TBSP of each. Ina Garten Beet Salad. Once you get to this point its all of personal preference. For example, I also wound up adding an extra 14 c of olive oil but thats because I like it really smooth and creamy this is my preference. If the recipe had gotten the tahini right, I would have given this 4 stars. TIP If your Tahini is hard with oil on top, its old or needs to be mixed. The best thing to do is to dumb the whole thing in a blender and mix it up. Then scoop out your 14 cup or how ever much you want to use. This pretty much the way Ive settled on for making humus. I soak a cup of raw beans over night before cooking them for about an hour next day. Save the cooking water to thin recipe if needed. I think raw garlic a little harsh, so I cook minced garlic in the olive oil until golden then add garlic and oil to recipe. Everyone really likes my humus this way. Humus is a staple food for the people of the Eastern Medteranian region. For special breakfast a few ounces of cooked coarse ground Lanmb or beef. With a large onion thrown on top of the Humus dish is a special meal. Lamb or beef with an onion and salt would make Ive made this so many times. It is never exactly the same because of the ingredients. The one today had a stronger garlicThis tastes amazing as is. I will probably use a bit less tahini just for texture preferance next time but otherwise this is greatWay too much Tahini. Would cut back to less than 14 cup. The best basic houmous recipe Jamie Oliver. Houmous is proof that some of the best tasting things in life are the simplest to make. It can be rustled up with just six ingredients and requires no cooking only a food processor. The houmous recipe below will give you perfect basic houmous, and also a solid base from which to work in terms of experimenting with flavours. Houmous is a chickpea based dip, and a staple at any Levantine table spread. Its simplicity means the popularity of this dish extends far beyond its home of the Middle East, Turkey and North Africa, and is now enjoyed across the world. I have been eating houmous for as long as I can remember. My father would bring home great tubs of it from the local Turkish supermarket to accompany chicken and lamb kebabs he cooked over coals in the garden. They were always slightly charred from the lick of flames, and that combination of flavours instantly takes me back to the summers of my childhood. Its such a popular staple food because it compliments so many things. Meat goes without saying, particularly lamb, but its also ideal for vegetarians who wish to dunk in a crisp crudit. It can act as a replacement for butter or mayonnaise in a wrap or sandwich, and it is wonderful simply scooped up with warm flatbreads. Its also a great medium for experimentation. Houmous recipes across the countries of the Levant might include spices such as cumin, coriander seeds, paprika, dried chilli flakes, sumac, or zaatar. You might also come across houmous blended with red pepper, sun dried tomatoes, and even caramelised onion houmous in some supermarkets. The hard and fast rule for flavouring houmous is that there are no rules, so its great for having fun with at home. Once you have mastered the basic recipe, you can flavour it with whatever takes your fancy. I quite like adding black olives and therefore less salt, which get blitzed up with the rest of the mixture for a briney Mediterranean kick and a different colour. Let your experimental side run wild, or simply enjoy as is. Serves 6 8 as a starter. Paprika optionalCoriander or parsley leaves optionalRinse the chickpeas in cold water and tip into the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans. Turn on the food processor and slowly pour in the oil while it runs. When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour.