2. Combine all ingredients in the food processor: Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper in the bowl of the food processor or blender. 3. Blend hummus until smooth: Process the hummus continuously until it becomes very smooth, 1 to 2 minutes. For a roasted vegetable hummus, blend in 1 cup of roasted vegetables such as eggplant, zucchini, bell peppers, or garlic. • For an olive hummus, fold in 3/4 cup of chopped green or black olives. • For a nutty hummus, blend in some lightly toasted walnuts, almonds, or pine nuts.
http://www.thekitchn.com/how-to-make-hummus-from-scratch-cooking-lessons-from-the-kitchn-107560
In a food processor puree purée the-chick peas with the garlic, paste the, tahini the lemon, juice/1 4 cup of the, oil and/1 2 cup, water scraping down the, sides until the hummus is smooth and add salt to. Taste add, water if, necessary to thin the hummus to the desired consistency and transfer the hummus to a. bowln a food processor puree purée the-chick peas with the garlic, paste the, tahini the lemon, juice/1 4 cup of the, oil and/1 2 cup, water scraping down the, sides until the hummus is smooth and add salt to. taste
http://www.epicurious.com/recipes/food/views/hummus-101577
Replace the olive oil in your standard hummus recipe with rosemary-infused olive oil. To make your own rosemary-infused olive oil, warm 1 cup of olive oil on very low heat, add 5 sprigs rosemary, cover and let steep off the heat for 10 minutes.Store in a jar or bottle in a cool, dry place.dd 1 to 2 teaspoons to your standard hummus recipe. Add a head of roasted garlic to your standard hummus recipe. Puree it along with the chickpeas. To make roasted garlic, cut off the top of a head of garlic, wrap tightly in foil and roast for about 30 minutes in a 400-degree oven. Squeeze garlic from the skins to use.
http://www.huffingtonpost.com/2012/05/14/hummus-recipes_n_1515905.html
Directions. 1. Drain and wash the chickpeas, add to blender or food processor. 2. Add grated garlic, olive oil, tahini, lemon juice, and about 2 tablespoons of water. 3. Puree until there are no whole chickpeas, and the hummus is a thick paste.4. Remove from bowl of mixer and garnish with a sprinkle of paprika.. Add grated garlic, olive oil, tahini, lemon juice, and about 2 tablespoons of water. 3. Puree until there are no whole chickpeas, and the hummus is a thick paste.
https://recipes.sparkpeople.com/recipe-detail.asp?recipe=50303
Add salt, to taste. 4. You won't use all the chickpeas, much less than in many hummus recipes. For the above, I usually use about 1/2 (24 ounce) can's worth. Scoop the hummus onto a plate, put a few whole chickpeas on top, drizzle good olive oil over it, and sprinkle some parsley and/or cumin on top if you like.ut the tahini and lemon juice into a blender (I use an immersion blender) and blend away until it's frothy, white, and creamy. You can substitute a little water for lemon juice; experiment.
http://vegweb.com/recipes/creamy-hummus-restaurant-style
In a food processor puree purée the-chick peas with the garlic, paste the, tahini the lemon, juice/1 4 cup of the, oil and/1 2 cup, water scraping down the, sides until the hummus is smooth and add salt to. tasten a food processor puree purée the-chick peas with the garlic, paste the, tahini the lemon, juice/1 4 cup of the, oil and/1 2 cup, water scraping down the, sides until the hummus is smooth and add salt to. taste
http://www.epicurious.com/recipes/food/views/hummus-101577
What you do: 1. Put the tahini and lemon juice into a blender (I use an immersion blender) and blend away until it's frothy, white, and creamy. You can substitute a little water for lemon juice; experiment.ut the tahini and lemon juice into a blender (I use an immersion blender) and blend away until it's frothy, white, and creamy. You can substitute a little water for lemon juice; experiment.
http://vegweb.com/recipes/creamy-hummus-restaurant-style
Add 1 to 2 teaspoons to your standard hummus recipe. Add a head of roasted garlic to your standard hummus recipe. Puree it along with the chickpeas. To make roasted garlic, cut off the top of a head of garlic, wrap tightly in foil and roast for about 30 minutes in a 400-degree oven.Squeeze garlic from the skins to use.dd 1 to 2 teaspoons to your standard hummus recipe. Add a head of roasted garlic to your standard hummus recipe. Puree it along with the chickpeas. To make roasted garlic, cut off the top of a head of garlic, wrap tightly in foil and roast for about 30 minutes in a 400-degree oven. Squeeze garlic from the skins to use.
http://www.huffingtonpost.com/2012/05/14/hummus-recipes_n_1515905.html
1 Top with a layer of hummus, then drizzle with olive oil and soy sauce. 2  Broil until browned in spots. 3  Sprinkle with chopped parsley. 4  Brush 4 pitas with olive oil and bake in a 400-degree oven until crisp, about 5 minutes. Whisk together 1/3 cup orange juice, 2 Tbsp. hummus, and 2 Tbsp. olive oil; season with salt and pepper. 2  Toss 1/2 of dressing with 3 torn romaine hearts (about 1 lb.), 1/2 sliced red onion, and 1 cup quartered cherry tomatoes.
http://www.bonappetit.com/recipes/article/10-things-to-do-with-hummus
• Drizzle a little pomegranate molasses or sprinkle a pinch of sumac on top. • For a roasted vegetable hummus, blend in 1 cup of roasted vegetables such as eggplant, zucchini, bell peppers, or garlic. • For an olive hummus, fold in 3/4 cup of chopped green or black olives.• For a nutty hummus, blend in some lightly toasted walnuts, almonds, or pine nuts. • For a more lemony hummus, add 1/4 cup of chopped preserved lemons. For a roasted vegetable hummus, blend in 1 cup of roasted vegetables such as eggplant, zucchini, bell peppers, or garlic. • For an olive hummus, fold in 3/4 cup of chopped green or black olives. • For a nutty hummus, blend in some lightly toasted walnuts, almonds, or pine nuts.
http://www.thekitchn.com/how-to-make-hummus-from-scratch-cooking-lessons-from-the-kitchn-107560
what oil do I put on top of hummus
You can put drizzle good olive oil on top of hummus.