For more fun, sometimes I add tons of lime juice and chilli powder and let go of the garlic and lemon. Hummus, as many of us know, is a levatine dip/ spread made using cooked chickpeas/fava beans blended with tahini (sesame paste), Olive oil, salt, lemon and garlic. Here is a basic recipe I found online: * 4 garlic cloves, minced and then mashed, * 2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed, * Pine nuts (toasted) and parsley (chopped) for garnish. However, since it was National Hummus Day, I decided to pair one of Sabra’s new flavors, lemon twist hummus, with something a bit more classic and traditional. lt just makes sense. 2-3 cloves garlic mashed with 1 1/2 tsp salt, 1 tsp cumin (optional, and sometimes I replace it with roasted peppers or sun dried tomatoes). 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. Learn how to make Spicy Orange Hummus. Go here https://bitly.im/aOiT8. And I make it without a recipe, because I know how much liquid I need to add to the food processor per can of … In a food processor, combine garbanzo beans, cilantro, lime juice, water, oil, garlic, lime zest, garlic salt and cayenne; cover and process until blended. I sprinkle smoked paprika on top for an extra layer of richness. May 27, 2016 - If you're bored of the tried-and-true platter of homemade hummus and veggies, mix things up a … I put everything in a food processor and add a drizzle of water until i get the right consistency. Take 2 cans of chick peas rinsed and drained, 1 cloves garlic, a scoop of tahini, a pinch of dry garlic chutney, lime juice and grind them in a food processor, add olive oil a little at a time and pulse. Peel the garlic and chop the parsley coarsely. If you have a question, please skim the comments section—you might find an immediate answer there. I don't really have a recipe but this is what I do. Cook canned or leftover cooked chickpeas according to step 1 below. I love that! (It's all free.). In a pinch, can I use garlic powder instead of fresh? Just puree 1 drained can chickpeas with 1 clove garlic and 3 tablespoons each lemon juice, tahini and water. Thank you for sharing, Nancy. Perfectly smooth and perfect for dipping with toasted pita or crunchy vegetables. Thank you for your review. Serve with vegetables or crackers. The first thing you might notice about this Sweet & Smoky Flaxseed Hummus recipe is that it uses orange juice instead of lemon. https://www.inspiredtaste.net/15938/easy-and-smooth-hummus-recipe How to cook dry chickpeas in a hurry for this recipe: In a large saucepan, combine 5 ounces (¾ cup) dried chickpeas and ½ teaspoon baking soda, and fill the pot with water. (2) Hummus should not be thick and chunky; good hummus is fluffy, creamy, and silky smooth. Followed the recipe exactly and it was amazing! The only thing I did differently was that I left out the garlic and added about a tablespoon of nutritional yeast. 1/4 cup of olive oil. Continue boiling over medium-high, adding more water if you start running out, until the chickpeas are very mushy and falling apart, about 1 hour to 1 hour 15 minutes. That’s great to hear! Absolutely perfect. Bring the mixture to a boil over high heat and skim off the surface foam as needed. Love all your recipes! The recipe I use is really a simple combination of chick peas (aka garbanzo beans), garlic powder (I don't usually keep garlic cloves handy) and either a bit of lime juice or water. You can cut the pita bread into thin triangles, brush with olive oil and toast for 10 minutes in a 400°F oven to make pita chips with which to serve the hummus. You will notice a difference in flavor though. It is delicious! Add sun-dried tomatoes, roasted red peppers, or Kalamata olives. Amazing hummus recipe! Roasted yellow pepper hummus – good as a dip or as a vegan substitute for mayonnaise Hummus is a creamy tasting dip that is a blend of pureed chickpeas, olive oil, lemon and garlic. In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. 1/4 cup of unsalted tahini. Refrigerate in an airtight container for up to 7 days. I cook fresh, vegetarian recipes. I will be making this recipe man, many more times! This actually is the best hummus recipe! thank you for doing all the hard research work for me. I know, I know! All rights reserved. I’m hooked! Add salt, starting at a half a teaspoon, to taste. I almost always add another tablespoon of lemon juice to my hummus for extra flavor before I plate it, but I’ll leave the tang factor up to you. Our free email newsletter delivers new recipes and special Cookie + Kate updates! I’ll buy hummus again. I am impressed! It comes together in minutes, and it's SUPER creamy, smooth & fresh. About ⋄ Contact ⋄ Cookbook ⋄ Recipes ⋄ Shop ⋄ Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. Lemon juice is ideal, although some water is often still necessary. Do you know any dishes with chicken if so what's the recipe if you know it ?