Hummus
The recipe Hummus is ready in roughly 1 hour and is definitely an amazing gluten free, dairy free, lacto ovo vegetarian, and vegan option for lovers of middl eastern food. One serving contains 405 calories, 17g of protein, and 18g of fat. This recipe serves 4 and costs 61 cents per serving. Head to the store and pick up olive oil, kosher salt, dried chickpeas, and a few other things to make it today. Several people really liked this main course. It is brought to you by Leites Culinaria. This recipe is liked by 578 foodies and cooks. With a spoonacular score of 99%, this dish is tremendous. Try How to Make Ultra Smooth Homemade Hummus…or The Hummus Dreams Are Made Of), Hummus Marinated Grilled Chicken Salad with Hummus-Salsa Dressing, and Hummus Veggie Wrap Plus 10 Heavenly Hummus to Make at Home for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 50 minutes
Ingredients:
1 3/4 teaspoons baking soda (if using dried chickpeas)
Pinch freshly ground black pepper
1 1/2 cups dried chickpeas or three 14 1/2-ounce cans chickpeas
1 large garlic clove, finely chopped
1/4 teaspoon ground cumin
1/8 teaspoon sweet Hungarian paprika, for garnish
3/4 teaspoons kosher salt
Generous 1 1/2 to 2 tablespoons freshly squeezed lemon juice
2 tablespoons mild-flavored olive oil
3 tablespoons tahini (I prefer the White Dove brand)
Equipment:
bowl
pot
food processor
Cooking instruction summary:
1. If using dried chickpeas, dump them in a large bowl and add 3/4 teaspoon baking soda. Add enough cold water to cover and let soak overnight at room temperature. Drain the chickpeas and transfer them to a large pot with enough water to cover. Add 1 teaspoon baking soda and bring to a boil. Continue to boil until the chickpeas are tender, 45 to 50 minutes. Skim off any floating shells. Drain the chickpeas, reserving 1 cup cooking liquid, and let the chickpeas cool completely. If using canned chickpeas, drain and rinse the chickpeas and commence with step 2.2. Combine the chickpeas, garlic, reserved liquid if using dried chickpeas or 1 cup cold water if using canned chickpeas, tahini, lemon juice, 1 1/2 tablespoons olive oil, salt, cumin, and pepper in a food processor and purée until smooth and creamy. Plop the hummus on a plate or in a shallow bowl. If desired, cover and refrigerate the hummus for an hour or so. (Just don’t stash the fresh hummus in the fridge for more than a day or so.)3. When ready to serve, drizzle with the remaining 1/2 tablespoon olive oil and sprinkle with the paprika.
Step by step:
1. If using dried chickpeas, dump them in a large bowl and add 3/4 teaspoon baking soda.
2. Add enough cold water to cover and let soak overnight at room temperature.
3. Drain the chickpeas and transfer them to a large pot with enough water to cover.
4. Add 1 teaspoon baking soda and bring to a boil. Continue to boil until the chickpeas are tender, 45 to 50 minutes. Skim off any floating shells.
5. Drain the chickpeas, reserving 1 cup cooking liquid, and let the chickpeas cool completely. If using canned chickpeas, drain and rinse the chickpeas and commence with step 2.
6. Combine the chickpeas, garlic, reserved liquid if using dried chickpeas or 1 cup cold water if using canned chickpeas, tahini, lemon juice, 1 1/2 tablespoons olive oil, salt, cumin, and pepper in a food processor and purée until smooth and creamy. Plop the hummus on a plate or in a shallow bowl. If desired, cover and refrigerate the hummus for an hour or so. (Just don’t stash the fresh hummus in the fridge for more than a day or so.)
7. When ready to serve, drizzle with the remaining 1/2 tablespoon olive oil and sprinkle with the paprika.
Nutrition Information:
covered percent of daily need
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