This simple recipe pairs crunchy veggies with chewy rice noodles and marries them in a fragrant soy sauce. Ingredients Method 2 x g cans chick peas garbanzo beans , rinsed 2 cloves garlic 3 tablespoon s olive oil 2 lemon juice 1 teaspoon s cumin 0.
Transfer to a bowl. Sprinkle with paprika before serving. Method 1. Just add more olive oil. Another option is to use a natural unsweetened creamy peanut butter in its place. Fresh lemon juice is important for excellent hummus. Bottled lemon juice does not taste nearly as good. Fresh garlic adds a little spice and zest. You can also experiment with using roasted garlic for roasted garlic hummus. You can see how we roast garlic here. Ground cumin and salt help to make it taste amazing and the ground cumin adds a little more spice and richness.
Olive oil makes the texture of the hummus luxurious. We also add a little drizzle to the top of the swirly hummus when we serve it. I really like using fruity, light flavored olive oils when making hummus. In addition to the ingredients above, you can add more flavor and ingredients to your hummus. I love adding roasted red peppers for a red pepper hummus , but olives, pine nuts, and extra spices are also great options.
Tahini and lemon juice go in first. Then before you add anything else, turn on the food processor and let it run for a minute or so. See the photos below? After a minute of being whirled, whipped, and creamed in the food processor it turns into the paste you see in the next photo. Cold water or aquafaba — explained below is our last trick for fluffy, creamy, whipped hummus. The liquid and extra process time turns the already pretty smooth mixture into a fluffy, luxurious dip!
What is aquafaba? Aquafaba is the liquid in a can of chickpeas or the cooking liquid left after cooking dried chickpeas. This starchy liquid can be used for a variety of things see our deep dive into aquafaba here. During the last step of making hummus, we like to add some kind of liquid. In our video, we use water, but you can absolutely use aquafaba instead. When whipped, aquafaba turns light and fluffy, so it is perfect for making light and fluffy hummus.
I do have one caution, though. Taste the aquafaba first. Another trick for the smoothest hummus is to remove the skins of each chickpea. In the photo below, the spoon of hummus on the left used skinless chickpeas.
The right came from chickpeas straight out the can. You can use canned or home-cooked chickpeas for this hummus recipe. To see how we cook dried chickpeas, see our simple tutorial here.
We have included three methods including how to do it in a slow cooker. More reviews are in the comments section below.
Thanks so much! Did you enjoy our easy hummus recipe? Might we suggest you take a look at more of our easy appetizer recipes. Recipe updated, originally posted October Since posting this in , we have tweaked the recipe to be more clear and added a quick recipe video.
Homemade hummus is very easy to make and it tastes much better than anything you can buy at the store. In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes. Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency. Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika.
Serve immediately with your favorite accompaniments. It's common to place hummus in a bowl drizzled with a generous amount of olive oil and a sprinkling of red pepper flakes. Other toppings can include toasted pine nuts, roasted chickpeas, smoked paprika, chives, chopped parsley, or sumac.
But any herb you find attractive will go well with hummus, and our recipe is a great base for you to experiment with to find which seasonings you like the most. If you frequent Middle Eastern restaurants and eat their hummus, you've likely discovered that the taste varies from place to place. Some recipes have a stronger lemon flavor, others have a more pronounced garlic flavor, and some are distinctly spicier.
Ingredients and amounts in hummus aren't set in stone and depend on the cook's preferences and traditions. When making your own hummus, you have to keep your own tastes in mind:.
Recipe Tags:. FoodData Central. United States Department of Agriculture. Chickpeas, Canned. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile.
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