Home Made Hummus and other Hummus Ideas
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annangelich
Posts: 402 Member
Ingredients
2 (15.5-ounce) cans no-salt-added chickpeas (garbanzo beans), rinsed and drained
2 garlic cloves, crushed
1/2 cup water
1/4 cup tahini (sesame seed paste)
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper
Preparation
1. Place beans and garlic in a food processor; pulse 5 times or until chopped. Add 1/2 cup water and remaining ingredients; pulse until smooth, scraping down sides as needed.
Cal 45.8, Carbs 4.75, Fat 2.75, Protein 1.875, Sodium 134.125, Sugar 0
Feta-Baked Hummus:
Combine Traditional Hummus, 1/2 cup (2 ounces) crumbled reduced-fat feta cheese, 1/4 cup chopped fresh parsley, and 1/2 teaspoon ground cumin. Transfer mixture to an 8-inch square baking dish coated with cooking spray. Sprinkle with 1/2 cup (2 ounces) crumbled reduced-fat feta cheese. Bake at 400° for 25 minutes or until lightly browned. Garnish with parsley sprigs. Yield: 4 cups (serving size: about 2 tablespoons).
CALORIES 44 (51% from fat); FAT 2.5g (sat 0.6g, mono 1g, poly 0.6g); PROTEIN 2g; CARB 3.8g; FIBER 0.8g; CHOL 1mg; IRON 0.3mg; SODIUM 109mg; CALC 21mg.
White Bean and Roasted Garlic Hummus:
Since this variation calls for roasted garlic, you can just omit the raw crushed garlic cloves from the Traditional Hummus. Remove white papery skin from 2 whole garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Place garlic pulp, Traditional Hummus, and 1 (15-ounce) can rinsed and drained cannellini beans (or other white beans) in a food processor; pulse 5 times or until chopped. Add 1/4 cup water; process until smooth, scraping down sides as needed. Stir in 3/4 teaspoon chopped fresh rosemary. Yield: 5 cups (serving size: about 2 1/2 tablespoons).
CALORIES 45 (40% from fat); FAT 2g (sat 0.3g, mono 1g, poly 0.6g); PROTEIN 1.8g; CARB 5.3g; FIBER 1.2g; CHOL 0mg; IRON 0.4mg; SODIUM 81mg; CALC 16mg.
Spicy Red Pepper Hummus:
Cut 2 red bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into strips. Combine bell peppers, 2 teaspoons chile paste with garlic (such as sambal oelek), 1/2 teaspoon paprika, and 1/8 teaspoon ground red pepper in a food processor; pulse until smooth. Transfer pepper mixture to a serving bowl; stir in Traditional Hummus. Yield: 4 cups (serving size: about 2 tablespoons).
CALORIES 39 (46% from fat); FAT 2g (sat 0.3g, mono 1g, poly 0.6g); PROTEIN 1.4g; CARB 4.3g; FIBER 1g; CHOL 0mg; IRON 0.3mg; SODIUM 74mg; CALC 11mg.
2 (15.5-ounce) cans no-salt-added chickpeas (garbanzo beans), rinsed and drained
2 garlic cloves, crushed
1/2 cup water
1/4 cup tahini (sesame seed paste)
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper
Preparation
1. Place beans and garlic in a food processor; pulse 5 times or until chopped. Add 1/2 cup water and remaining ingredients; pulse until smooth, scraping down sides as needed.
Cal 45.8, Carbs 4.75, Fat 2.75, Protein 1.875, Sodium 134.125, Sugar 0
Feta-Baked Hummus:
Combine Traditional Hummus, 1/2 cup (2 ounces) crumbled reduced-fat feta cheese, 1/4 cup chopped fresh parsley, and 1/2 teaspoon ground cumin. Transfer mixture to an 8-inch square baking dish coated with cooking spray. Sprinkle with 1/2 cup (2 ounces) crumbled reduced-fat feta cheese. Bake at 400° for 25 minutes or until lightly browned. Garnish with parsley sprigs. Yield: 4 cups (serving size: about 2 tablespoons).
CALORIES 44 (51% from fat); FAT 2.5g (sat 0.6g, mono 1g, poly 0.6g); PROTEIN 2g; CARB 3.8g; FIBER 0.8g; CHOL 1mg; IRON 0.3mg; SODIUM 109mg; CALC 21mg.
White Bean and Roasted Garlic Hummus:
Since this variation calls for roasted garlic, you can just omit the raw crushed garlic cloves from the Traditional Hummus. Remove white papery skin from 2 whole garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Place garlic pulp, Traditional Hummus, and 1 (15-ounce) can rinsed and drained cannellini beans (or other white beans) in a food processor; pulse 5 times or until chopped. Add 1/4 cup water; process until smooth, scraping down sides as needed. Stir in 3/4 teaspoon chopped fresh rosemary. Yield: 5 cups (serving size: about 2 1/2 tablespoons).
CALORIES 45 (40% from fat); FAT 2g (sat 0.3g, mono 1g, poly 0.6g); PROTEIN 1.8g; CARB 5.3g; FIBER 1.2g; CHOL 0mg; IRON 0.4mg; SODIUM 81mg; CALC 16mg.
Spicy Red Pepper Hummus:
Cut 2 red bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into strips. Combine bell peppers, 2 teaspoons chile paste with garlic (such as sambal oelek), 1/2 teaspoon paprika, and 1/8 teaspoon ground red pepper in a food processor; pulse until smooth. Transfer pepper mixture to a serving bowl; stir in Traditional Hummus. Yield: 4 cups (serving size: about 2 tablespoons).
CALORIES 39 (46% from fat); FAT 2g (sat 0.3g, mono 1g, poly 0.6g); PROTEIN 1.4g; CARB 4.3g; FIBER 1g; CHOL 0mg; IRON 0.3mg; SODIUM 74mg; CALC 11mg.
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Replies
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I love Sabras Spicy Red Pepper Hummus. Is your recipe similar to it (if you have eaten Sabras hummus before).0
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This is very picky, and not at all necessary for good hummus--but I really like the smoothness of hummus if you boil the chick peas and peel them! I find popping the little chick peas out of their skins to be very satisfying, and the texture is fantastic afterwards.0
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I like to make hummus using a similar base recipe, then adding sundried tomato (not the kind in oil) and chopped basil.0
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I like the less EVOO idea. My hummus is usually pretty calorie dense from the oil, so I might try this version with less. Love the variations ideas!0
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Im making hummus stuffed chicken tonight
these are great recipes. 0 -
annangelich wrote: »Ingredients
2 (15.5-ounce) cans no-salt-added chickpeas (garbanzo beans), rinsed and drained
2 garlic cloves, crushed
1/2 cup water
1/4 cup tahini (sesame seed paste)
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper
Preparation
1. Place beans and garlic in a food processor; pulse 5 times or until chopped. Add 1/2 cup water and remaining ingredients; pulse until smooth, scraping down sides as needed.
Cal 45.8, Carbs 4.75, Fat 2.75, Protein 1.875, Sodium 134.125, Sugar 0
Feta-Baked Hummus:
Combine Traditional Hummus, 1/2 cup (2 ounces) crumbled reduced-fat feta cheese, 1/4 cup chopped fresh parsley, and 1/2 teaspoon ground cumin. Transfer mixture to an 8-inch square baking dish coated with cooking spray. Sprinkle with 1/2 cup (2 ounces) crumbled reduced-fat feta cheese. Bake at 400° for 25 minutes or until lightly browned. Garnish with parsley sprigs. Yield: 4 cups (serving size: about 2 tablespoons).
CALORIES 44 (51% from fat); FAT 2.5g (sat 0.6g, mono 1g, poly 0.6g); PROTEIN 2g; CARB 3.8g; FIBER 0.8g; CHOL 1mg; IRON 0.3mg; SODIUM 109mg; CALC 21mg.
White Bean and Roasted Garlic Hummus:
Since this variation calls for roasted garlic, you can just omit the raw crushed garlic cloves from the Traditional Hummus. Remove white papery skin from 2 whole garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Place garlic pulp, Traditional Hummus, and 1 (15-ounce) can rinsed and drained cannellini beans (or other white beans) in a food processor; pulse 5 times or until chopped. Add 1/4 cup water; process until smooth, scraping down sides as needed. Stir in 3/4 teaspoon chopped fresh rosemary. Yield: 5 cups (serving size: about 2 1/2 tablespoons).
CALORIES 45 (40% from fat); FAT 2g (sat 0.3g, mono 1g, poly 0.6g); PROTEIN 1.8g; CARB 5.3g; FIBER 1.2g; CHOL 0mg; IRON 0.4mg; SODIUM 81mg; CALC 16mg.
Spicy Red Pepper Hummus:
Cut 2 red bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into strips. Combine bell peppers, 2 teaspoons chile paste with garlic (such as sambal oelek), 1/2 teaspoon paprika, and 1/8 teaspoon ground red pepper in a food processor; pulse until smooth. Transfer pepper mixture to a serving bowl; stir in Traditional Hummus. Yield: 4 cups (serving size: about 2 tablespoons).
CALORIES 39 (46% from fat); FAT 2g (sat 0.3g, mono 1g, poly 0.6g); PROTEIN 1.4g; CARB 4.3g; FIBER 1g; CHOL 0mg; IRON 0.3mg; SODIUM 74mg; CALC 11mg.
Wow. this sounds amazing. I'll need to try this. I love hummus and raw veggies.0 -
1- 16oz can of low sodium Garbanzo beans drained and rinsed.
3/4 cup of plain non fat yogurt (I only used 1/2 cup)
1 1/2 Tbs of fresh squeezed lemon
1 tsp of fresh garlic (I added 3 cloves)
1/4 tsp of salt. (I didn't add salt but added cumin)
Serving size is 1 TBS
Calories: 23.4
Fat is 0.3g
Cholesterol is 0.4
Sodium. 73.4mg
Total carbs. 4.1g
Dietary fiber 0.7g
Protein 1.1g
We thought it was very yummy!!
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@annangelich --the baked hummus sounds wonderful--I've never seen it this way--how do you serve it? Crumbled over salads or pita? TY!!0
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madeleineld wrote: »This is very picky, and not at all necessary for good hummus--but I really like the smoothness of hummus if you boil the chick peas and peel them! I find popping the little chick peas out of their skins to be very satisfying, and the texture is fantastic afterwards.
You are right it is not necessary for good hummus, but it is necessary for great hummus!! I do this too - it is the only way to get that amazing whipped butter texture
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love hummus and recently made one also, similar to the red pepper one here.. I was surprised at how easy it was to make!0
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One time I bought a package of dry fava beans; I'd never had them before. After I cooked them up I realized the skin's had to be popped off of each one. As I didn't really know what to do with them I decided to make hummus out of them. Into the food processor they went, along with some garlic, fresh herbs, salt and pepper, lemon juice, and a drizzle of oil as they whirred around in there. It was the best bean dip I ever had. Of course, I didn't write anything down and could not duplicate it. Duh.0
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I do a similar recipe except I use peanut or almond butter and I reserve the liquid from the beans to thin if needed. Like NK1112 I make hummus out of different beans. I've done lima bean, edmame, and black eyed pea.0
