Anyone have a good HUMMUS recipe?

jennpv

I LOVE hummus and have been buying Tribe Roasted Garlic Hummus. I would love to make some myself. Anyone have a good receipe? Thanks!

ashlee954

MAKES 3 CUPS
Ingredients
2 cans (16 ounces each) reduced-sodium garbanzos, rinsed and drained except for 1/4 cup liquid
1 tablespoon extra-virgin olive oil
1/4 cup lemon juice
2 garlic cloves, minced
1/4 teaspoon cracked black pepper
1/4 teaspoon paprika
3 tablespoons tahini (sesame paste)
2 tablespoons chopped Italian flat-leaf parsley


Directions
In a blender or food processor, add the garbanzos. Process to puree. Combine the olive oil, lemon juice, garlic, pepper, paprika, tahini and parsley. Blend well. Add the reserved liquid, 1 tablespoon at a time until the mixture has the consistency of a thick spread. Serve immediately or cover and refrigerate until ready to serve.

Nutritional Analysis(per serving) Serving size: 2 tablespoons
Calories 48 Cholesterol 0 mg
Protein 2 g Sodium 106 mg
Carbohydrate 6 g Fiber 2 g
Total fat 2 g Potassium 15 mg
Saturated fat < 1 g Calcium 15 mg
Monounsaturated fat 1 g

antiadipose

for extra protein i add a cup of small curd fat free cottage cheese to my canned chickpeas (sometimes i use pinto beans/black eyed peas)
add red pepper flakes, parsley, lemon juice, black pepper, 1 teaspoon olive oil OR 1 tablespoon of tahini. (when i add tahini.. it already adds the oil... so no need for olive oil) and 1 or 2 minced garlic cloves. (if the oven is on for any reason.. ill roast them before i mince them)

blend it allll together =]

YUM!

mamaturner

This one doesn't have tahini, I always forget to buy it, but simply add to my recipe

3-4 cloves garlic, peeled. Put into pouch of tin foil with a drizzle of good quality olive oil and a pinch of salt, close pouch. Roast in oven 375 until soft (really good when there's some brown too)
1 can garbanzo beans rinched and drained
tumeric to taste
curry powder to taste
salt to taste
good quality olive oil
fresh parsley
fresh lemon juice

Blend until smooth. I honestly don't remember how much of the spices, but everyone has a different palate! I put in and the olive oil amount always seems to be diff. I do also add water sometimes to help smooth it out.

futballuvr73

I will cook a pound of chickpeas and freeze them for quick use. A friend of mine posted this on Facebook a few months ago and I just happened to have the edamame in the freezer too! It's delish and super easy to make-

Katelyn's Edamame Chickpea Hummus
1 cup shelled edamame
1/2 cup chickpeas (you can used VERY well rinsed canned, but I soaked and cooked my own)
1/4 cup tahini
1/4 cup water
3 Tbs lemon juice
1-2 cloves of garlic, smashed
1/2-3/4 tsp salt
1/2 tsp ground cumin
3 Tbs EVOO

In a food processor, combine all ingredients except EVOO. Puree until smooth. With the motor running, slowly drizzle in oil until well mixed.

I usually use 2 extra TBSP water and 2TBSP less oil. This is also insanely yummy (and pretty!) if you add in 1/4cup roasted red pepper to the food processor. We will sometimes mix in some crumbled feta and then warm this before eating...

greenteadaily

All these great hummus recipes...DH may get his wish for a food processor sooner than later. But I'll start with making it in the blender. Thanks for all the ideas for additions.