Calling all hummus recipes

So, so, sooooooo good!!! Only 157 calories for 1/4 of the recipe and it is so so sooooo good. Seriously.

Low Fat Roasted Red Pepper Hummus

Ingredients
1 (16 ounce) cans chickpeas
2 tablespoons tahini
1 tablespoon lemon juice
2 -3 cloves garlic ( pressed or crushed)
1/2 cup roasted red pepper
1 1/2 teaspoons cumin
1 teaspoon coriander
1/4-1/2 teaspoon cayenne
1/2 teaspoon salt
fresh ground pepper

Directions
Drain& rinse chick peas/garbanzos, reserving liquid.
In small bowl, combine cumin, coriander, cayenne (use less if you don't want it very spicy, but we like it with 1/2 tsp),& salt, mixing throughly.
Put garbanzo beans/chick peas in bowl of food processor with chopping blade,& sprinkle the spice mixture over the top evenly.
Add the tahini, lemon juice, garlic,& roasted red peppers, and blend until well mixed.
Add the fresh ground pepper.
Once the hummus gets smooth, add some of the reserved liquid from the chick peas/garbanzos while it is being processed, until it reaches the desired consistency.
Serve with toasted pita bread or as a dip or spread with almost anything.
Have fun with this basic recipe- you can change the amounts or even the actual spices used to change the flavor of this healthy dip.

All tried:

Traditional Hummus

1 can garbanzo beans (drained, reserving liquid)
3 Tbsp tahini
juice of 1 lemon
2 cloves garlic, minced
1 tsp salt

Add can of garbanzo beans, 1/3 cup of the liquid from the can, tahini, lemon juice, garlic and salt to the food processor. Blend until smooth. Add more liquid depending on how thick you like it.

To serve: I spread 2 Tbsp on a plate. Make a moat in the hummus with the back of a spoon. Drizzle moat with olive oil. Sprinkle with paprika and chili powder. In the very center place a black olive and finely chopped pickled jalapeno. It looks like something from my favorite Greek restaurant. Serve with pita or veggies for dipping.


Spinach and Artichoke Hummus
Source: Soup Spice Everything Nice
Makes 2-1/2 cups; Serves 10

3 Tbsp of tahini
2 cloves garlic, minced
1 can garbanzo beans (drained, reserve liquid)
1 can artichoke hearts (drained, and squeezed to remove liquid)
Handful of baby spinach leaves
Juice of one small lemon (3 Tbsp)
Pinch of red pepper flakes
1 tsp. salt

Drain can of garbanzo beans, reserving 1/3 cup of the juice from the can. Add the beans, tahini, artichokes, lemon juice, garlic, salt, and red pepper to food processor. Blend until smooth adding reserved liquid. You can adjust the amount of liquid depending on how thick you like it. Add spinach and process until you see little flecks of green. Serve with pita or veggies for dipping.

To serve: I spread hummus on a plate or platter. Make a moat in the hummus with the back of a spoon. Drizzle moat with olive oil. Sprinkle with red pepper flakes. In the very center place a half of a artichoke, two garbanzo beans and one baby spinach leaf.


Wasabi Hummus
Source: http://soupspiceeverythingnice.blogspot.com/2014/01/wasabi-hummus.html
Makes 2 cups, Serves 16 (2 Tbsp. serving)

Ingredients

15 oz. can garbanzo beans (drained, reserving liquid)
3 Tbsp. tahini
2 Tbsp. lemon juice
2 Tbsp. light soy sauce
3 tsp. wasabi, or to taste
1 clove garlic, minced
1 inch fresh ginger, minced

Directions

Add can of garbanzo beans, tahini, lemon juice, soy sauce, wasabi, garlic and ginger to the food processor. Blend until smooth, adding reserved liquid a tablespoon at a time until desired consistency (about 4 Tbsp.) Serve with veggies, oven baked wontons, or on sandwiches and wraps.

Garnish with wasabi peas, black sesame seeds, pickled ginger or toasted nori snacks.

Nutritional Information per serving*: Calories 54, Total Fat 2 g, Total Carbohydrate 7 g, Dietary Fiber 1 g, Protein 2 g, Calcium 1 g.

Red Pepper Hummus
Posted by: DKLIBERT

1/3 cup of tahini
2 cloves garlic
1 can garbanzo beans (drained, reserve 1/3 cup of liquid)
2 roasted red peppers
Juice of one small lemon
½ teaspoon ground cumin
1 tsp. salt

Drain can of chick peas, reserving 1/3 cup of the juice from the can. Add it to the food processor: with the can of chick peas, tahini, red peppers, lemon juice, garlic, salt, and cumin. Blend until smooth. You can adjust the amount of liquid depending on how thick you like it.


Sun Dried Tomato Hummus
Source: WW Momentum Cookbook
Serves 4

6 dry packed moist sun dried tomatoes
1 (15-1/2 oz) can chickpeas, rinsed and drained
2 Tbsp tahini
1 Tbsp lemon juice
1 garlic clove, chopped
1/4 tsp salt
Pinch cayenne

Put the tomatoes in a small bowl and cover with boiling water. Let stand 10 minutes; drain and reserve the liquid.

Combine the tomatoes and the remaining ingredients in a food processor and pulse until smooth, adding some of the reserved liquid if the hummus seems stiff.

Per serving (generous 1/3 cup): 56 Cal, 5 g Fat, 3 g Sat Fat, 0 g Trans Fat, 14 mg Chol, 176 mg Sod, 2 g Carb, 0 g Fib, 2 g Prot, 19 mg Calc.

bump for later

Thank you fortallyI I am so going to try your method soon.

Love the thread. I've already copied many of the recipes. We tend to make roasted red pepper more then anything.

We love hummus so much that we gifted ourselves a food processor for Christmas.

Thanks to all for the recipes and helpful hints:flowerforyou:

Cool cool. Awesome recipes. Just what the heck is tahini? I never heard of that. *goes to google*

tahini is like peanut butter but made with sesame seeds instead =P
at least that's how i think about it

This is the Homous one I use. It's an amalgamation of a couple of recipes

Ingredients

200g Chickpeas (cooked)
2 tbsp Lemon Juice
1 Garlic Clove
1 tsp Cumin
1 tsp Paprika
2 tbsp Olive Oil
4 tbsp Water

Method

1.) Put all the ingredients in a blender and whizz until smooth. If it’s too thick or if your blender is struggling add a bit more water or olive oil.

2.) Taste and if required add a pitch of salt..

Just to put my 2-cents in here, one of my favorite recipes of all time is a sweet-potato hummus! (I can't remember where I found it, but it isn't mine.) It is really low cal too, only about 80 per 1/4 cup.

1 can garbanzo beans
2 TBS tahini
1/4 cup orange juice
1 large sweet potato (cooked and peeled)
1tbs lemon juice
cajun seasoning to taste
1tbs maple syrup

Just combine it all in a food processor til it is nice and creamy.

It is sweet, creamy and delicious. It makes quite a lot-at least 12 servings (about 3 cups). I put it on pretty much everything-sandwiches, wraps, veggie dip... It is so great.

Another one of my favorite hummus recipes, this one a bit more traditional:

1 can garbanzo beans
1 can white navy beans
3TBS hummus
2TBS olive oil
3-4 cloves of garlic
2TBS lemon juice
Salt and Pepper to taste (I use garlic powder too)

Once again, just combine in a food processor or blender til it is creamy. You HAVE To use the two different kinds of beans with this one, it really adds a ton to the recipe. You could just use garbanzo beans but I've done that and it isn't nearly as good.

You know, it's funny - I make most beans & lentils in the crock pot. Black beans and Great Northerns come out so creamy when I let them go all day in the crock pot. But I tried dried chick peas on the stove and the crock pot and spit them out both times. Don't know why that is (or what I did wrong), but they tasted awful. But chickpeas straight out of the can are always crunchy. I tried hummus over and over using chickpeas straight from the can and always ended up with a gritty texture. Drove me nuts. Finally I just decided they needed to cook more, so on the stove they went. And I really do leave them on the stove for a LONG time, simmering away. Sometimes I'll let them go all afternoon, then stick the pot in the fridge and make it the next day (so they soak even longer). The first time I tried it with the 'cooked' chickpeas it turned out so good I spent 20 minutes licking the food processor. The hummus does come out more 'airy' than the stuff you buy in the store, but it doesn't bother me.

Weird side note - hummus freezes beautifully. I portion it all out & freeze servings so that I'm not tempted to eat the whole recipe at once. Zap it in the microwave for a minute and it comes out less airy and more creamy. Still yummy and smooth, just thicker.

Thanks for the tips on cooking and I am absolutely going to try freezing the hummus in our no longer used baby food freezer mold thingies, too. Each one is about a 1/4 c. which is a decent size for a serving.

....save.for.later....

I am so bumping this one.

If you (or anyone) live in an area that has Publix supermarkets, there is a great recipe for Hummus on the back of the garbanzo bean bags you can buy.

Great ideas, thanks!