Easy Breezy Delicious Hummus Recipe Why buy hummus when you can make a fresh batch in just 5 minutes? Hummus is my favorite snack and today, it’s my dinner served with carrots and cucumbers for dipping. Bon Appetite!  PREP TIME: 5 Min. COOK TIME: 0 Min. SERVES: 1-2 INGREDIENTS 1 can chick peas, strained 1/8 cup water 3 tablespoons juice from 1 to 2 lemons 6 tablespoons tahini, stirred well (see note) 2 tablespoons extra-virgin olive oil, plus extra for drizzling (optional) 1 garlic clove , minced or pressed through garlic press 1/2 teaspoon table salt (or to taste) 1/4 teaspoon ground cumin handful of minced fresh cilantro, parsley, or mint leaves INSTRUCTIONS 1. Add garlic and chickpeas to food processor. Set aside 2-3 tablespoons chickpeas for garnish. Process garlic and chickpeas until finely chopped. 2. Add lemon juice, water, tahini, spices and 2 tablespoons oil in food processor.  3. Process in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. Continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed. 4. Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro (or parsley or mint.) Drizzle with olive oil and spices, and enjoy. Optional:  For reserved chickpeas - a tasty topping is fried battered chickpeas. If you have a few extra minutes to spare, saute a clove of minced garlic and 1 tbs EVOO to a saute pan over low heat, add chickpeas. Fry the chickpeas, stirring every 20 seconds or so, over medium heat. After a few minutes, stir in spices, and 1 teaspoon of nutritional yeast (optional, gives a cheesy taste and adds a ton of flavor to the battered chickpeas. Plus it’s high in B12 vitamins and is a complete protein!) The chickpeas will have a thin coating on them. Fry for about 5-6 more minutes, stirring frequently and making sure they don’t burn. If they are starting to burn, reduce heat. They should be golden and lightly charred in some parts.  Be careful not to let the pan smoke up, extra virgin olive oil has a low smoke point and releases dangerous toxins if cooked to smoke point. Another option is to use sesame oil or coconut oil, or any oil with a high smoke point.  Photo Credits: Oh She Glows
Easy Breezy Delicious Hummus Recipe

Why buy hummus when you can make a fresh batch in just 5 minutes? Hummus is my favorite snack and today, it’s my dinner served with carrots and cucumbers for dipping. Bon Appetite! 

PREP TIME: 5 Min. COOK TIME: 0 Min. SERVES: 1-2


INGREDIENTS

1 can chick peas, strained

1/8 cup water

3 tablespoons juice from 1 to 2 lemons

6 tablespoons tahini, stirred well (see note)

2 tablespoons extra-virgin olive oil, plus extra for drizzling (optional)

1 garlic clove , minced or pressed through garlic press

1/2 teaspoon table salt (or to taste)

1/4 teaspoon ground cumin

handful of minced fresh cilantro, parsley, or mint leaves

INSTRUCTIONS

1. Add garlic and chickpeas to food processor. Set aside 2-3 tablespoons chickpeas for garnish. Process garlic and chickpeas until finely chopped.

2. Add lemon juice, water, tahini, spices and 2 tablespoons oil in food processor. 

3. Process in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. Continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.

4. Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro (or parsley or mint.) Drizzle with olive oil and spices, and enjoy.

Optional: 

For reserved chickpeas - a tasty topping is fried battered chickpeas. If you have a few extra minutes to spare, saute a clove of minced garlic and 1 tbs EVOO to a saute pan over low heat, add chickpeas. Fry the chickpeas, stirring every 20 seconds or so, over medium heat. After a few minutes, stir in spices, and 1 teaspoon of nutritional yeast (optional, gives a cheesy taste and adds a ton of flavor to the battered chickpeas. Plus it’s high in B12 vitamins and is a complete protein!) The chickpeas will have a thin coating on them. Fry for about 5-6 more minutes, stirring frequently and making sure they don’t burn. If they are starting to burn, reduce heat. They should be golden and lightly charred in some parts. 

Be careful not to let the pan smoke up, extra virgin olive oil has a low smoke point and releases dangerous toxins if cooked to smoke point. Another option is to use sesame oil or coconut oil, or any oil with a high smoke point. 

Oh She Glows

Oh She Glows

Photo Credits: Oh She Glows

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  1. hummusrecipe reblogged this from surfyogarunlive
  2. copingwithkarma reblogged this from nothisdate and added:
    I want to make this! Some one who can cook, help me!
  3. nothisdate reblogged this from prettyhealthyandhappy
  4. prettyhealthyandhappy reblogged this from surfyogarunlive
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