How do you make hummus?

Question

How do you make hummus?

Answer 1

Hummus is ground up chick peas with what ever spices you want to add to it.... Here is a recipe from on line....

Try it you might like it...

More Hummus Recipes

INGREDIENTS:

1 16 oz can of chickpeas or garbanzo beans

1/4 cup liquid from can of chickpeas

3-5 tablespoons lemon juice (depending on taste)

1 1/2 tablespoons tahini

2 cloves garlic, crushed

1/2 teaspoon salt

2 tablespoons olive oil

PREPARATION:

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

Variations

For a spicier hummus, add a sliced red Chile or a dash of cayenne pepper.

Storing Hummus

Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

Answer 2

I would use chick peas, tahini(sesame paste) garlic, parsley, cumin, lemon juice, sea salt, and a dash or 2 of hot sauce, food processor or blender.

Answer 3

check wal-mart's kosher section for it in a box.

Answer 4

several styles of hummus,

Israeli, Greek, Turkish, Moroccan to name a few . all make it a little different.

chick peas and olive oil grind t up maybe a little garlic, drop of lemon.sesame paste / oil

Answer 5

Ingredients

1 can (about 15 oz.) chickpeas (garbanzo beans) , rinsed and drained

1/4 cup Swanson® Vegetable Broth (regular or Certified Organic)

1 cup prepared tahini

1/2 cup lemon juice

4 cloves garlic , minced

2 tbsp. olive oil

1 pkg. (14 oz.) Hearth Fired Artisan Bread, any variety

1/4 cup olive oil

Cooking Instructions

1. Put the beans and broth in a food processor. Cover and process until the mixture is puréed.

2. Add the tahini, juice and garlic. Blend until the mixture turns lighter in color. With the machine running add the oil and blend until smooth. Spoon the hummus into a small bowl. Season to taste. Cover and let stand for at least 1 hour or until the flavors are blended. Makes 2 1/2 cups.

3. Bake and cool the bread according to the package directions. Diagonally cut the bread into 1-inch thick slices. Brush the bread slices with oil. Grill or broil the bread as directed below. Serve with dip.

TIP: To Grill: Lightly oil the grill and heat the grill to medium-high. Place the bread on the grill. Grill the bread for about 4 minutes or until lightly browned, turning the bread at a 90° angle, (making crisscross grill marks) halfway through cooking.

To Broil: Heat the broiler. Place the bread slices on a baking sheet. Broil the bread so the top is 7 inches from the heat for 2 minutes or until lightly browned, turning over halfway through cooking.

Recipe can easily be halved.

Answer 6

Get a can of chickpeas, drain it to retain a little less than 1/4 cup of the liquid, add the chickpeas and this liquid to food processor, then add about 1/4 cup lemon juice, a couple teaspoons sesame tahini, 1/8 teaspoon cayanne pepper, 1/2 teaspoon course salt, a pinch of cumin, and a half clove of garlic. You can also add a 1/2 teaspoon of paprika for color. Blend until smooth and creamy. Scoop it out and place in a bowl. Drizzle some extra virgin oil on top, and sprinkle some parsley flakes on top.

Answer 7

HUMMUS  

1 12-oz can garbanzo beans

1 clove garlic

2 tbsp extra virgin olive oil

2-3 tbsp tahini sauce (sesame paste)

juice of 1 small lemon

½ tsp salt

Drain 1/3 of the water from the can of garbanzo beans into a small bowl. Set aside for later use.

In a blender, mix together the garbanzo beans with the remaining can water and the rest of the ingredients.

Blend for 1-2 minutes until a smooth, slightly fluid paste is formed.

If desired, add small amount of the saved can water and blend to create a more fluid consistency.



OR

EASY HUMMUS DIP  

2 (15 1/2 oz.) cans chick peas (garbanzos), drained

1/4 c. fresh lemon juice

2 tbsp. oriental sesame oil

1/8 tsp. garlic powder

Pita bread, cut into eighths

Olive oil to cover

Puree all ingredients except bread in blender or processor. (Can be prepared one day ahead. Cover and refrigerate). Transfer to bowl. Drizzle olive oil over top and blend. Serve with pita bread.

JM

Answer 8

You need:

1 16-oz can of garbanzo beans/chickpeas

1/4 cup liquid from can of chickpeas

3-5 tablespoons lemon juice (depending on taste)

1 1/2 tablespoons tahini

2 cloves garlic, crushed

1/2 teaspoon salt

2 tablespoons olive oil

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Answer 9

The NY Times had an article and video on hummus with sun-dried tomatoes: http://video.on.nytimes.com/?fr_story=84...

The article is here: http://query.nytimes.com/gst/fullpage.ht...