How to Make Hummus That's Better Than Store-Bought - Easy Hummus Recipe
This is my favorite hummus recipe! With a few simple tricks, you really can make creamy smooth homemade hummus and yes, we really do think it’s better than store-bought. We've also included recipes showing how to make tahini and how to cook your own dried chickpeas, so check them out below.
Easy Hummus Recipe:
★ VIDEO UPDATE ★ On June 30, 2016, Adam and I uploaded an updated Hummus Recipe Video! The recipe is the same, but we have improved some of the footage and answered frequently asked questions. Watch it here:
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Easy Homemade Hummus Recipe from Scratch
Once you try this easy to make homemade hummus recipe from scratch, you will never buy it from the store again. Subscribe ►
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Ingredients for this recipe:
• 4 ½ cups of cooked dried chickpeas or 4 1/2 cups canned – see notes
• ½ cup tahini
• juice of 1 lemon
• 1/3 cup roasted garlic
• ¼ cup roasted garlic olive oil – see notes on how to make
• sea salt and cayenne pepper to taste
Serves: 12
Prep Time: 5 minutes
Cook Time: 10 minutes
1. Add the chickpeas to a food processor and pulse on high speed until it forms a thick paste
2. Next, add in the tahini, lemon juice, garlic and salt and process over low heat for 2-4 minutes while drizzling in the roasted garlic olive oil until very smooth.
3. Serve with on a plate with a drizzle of olive oil, cayenne and optional chopped parsley.
Chef Notes:
• Submerge some dried chickpeas in cold water and let them sit overnight. I like for the water to cover the chickpeas by at least 4 inches. Drain the chickpeas and transfer to a pot and add in cold water until it is covering the garbanzo beans by about 2 inches. Also add in 1 teaspoon of baking soda. Bring them to a boil over high heat and then simmer for 30-40 minutes over low heat or until tender. Drain the cooked garbanzo beans and transfer to a pot or bowl and cover them with cold water.
• Place your hands into the pot or bowl and move the chickpeas around, irritating them so that the outside shell falls off. Scoop up the shells using a hands trainer and remove. While this step is not necessary will make your hummus so much creamier and delicious. Drain the chickpeas and set aside. if you are using canned chickpeas, all you need to do is drain them and they are ready to use.
• Make-Ahead: You can make this recipe up to 2 days ahead of time, simple keep cool and covered before serving.
• How to Store: Keep covered and in the refrigerator for 6-7 days. This will not freeze well.
• You can absolutely skip the soaking and cooking of the dried chickpeas for canned and drained garbanzo beans.
• Substitute the olive oil in the recipe for some water if you are looking for it to be on the healthier side.
• To make roasted garlic, cook 1 ½ cups of garlic cloves in 2 cups of extra virgin olive oil over low heat for 30-40 minutes or until soft and very browned.
• You may need to adjust the flavor with more tahini, lemon juice or salt.
Easy Hummus Recipe No Tahini, Homemade Hummus without Tahini Sauce with Canned Chickpeas
In today's video I show you how to make my favorite easy hummus recipe with no tahini. Now if you like tahini sauce then feel free to add it. But tahini sauce is a flavor I strongly dislike which is why I never liked hummus before until I started to make my own and gave it a try. So if you're looking for a homemade hummus without tahini sauce with canned chickpeas then this video is for you my friend! This hummus recipe is not only easy and simple, but you can also add in any other spices you'd like as well to fit what you're looking for, not to mention that this hummus recipe is also vegan! Watch to find out more and if you try it out let me know how you like it!
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The best oil free hummus recipe
The best oil free hummus recipe!
Ingredients:
4 cups of chickpeas
1/2 cup of aquafaba
2 tbsp lemon juice
2 tbsp tahini
1/2 tsp garlic powder
1 tsp salt
Put in a food processor and blend until smooth and creamy! You can add more aquafaba if you want to thin it out at all.
This is a staple in my household and I make a big batch of it at the beginning of each week!
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Easy Carrot Hummus Recipe | Vegan Hummus Wrap | How to Make Hummus
Easy Carrot Hummus Recipe | Vegan Hummus Wrap | How to Make Hummus
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▶️ My other videos for Vegetable Spread/Dip Recipes (Plant-Based)
Roasted Vegetable Spread/Dip:
Oil Free Cauliflower Mayonnaise:
Creamy Avocado Dressing / Dip:
▶️ INGREDIENT LIST:
???? Frying Carrots:
500g Carrot - 3 medium to large carrots - chopped
1 heaping Cup Onion (135g) - 1/2 of a medium onion - sliced
1 Tablespoon Olive oil
1/2 Teaspoon Salt
1/2 Cup Water
1 Can (540ml) of Chickpeas (home cooked chickpeas by weight will be 355g approximately, water NOT included)
4 Tablespoon Tahini
3 tablespoon Good quality Olive oil (I have used cold pressed extra virgin olive oil)
3 to 4 tablespoon Lemon juice OR to taste
2 Garlic cloves grated or minced
1 Teaspoon Ground cumin
1/4 Teaspoon Cayenne pepper (OPTIONAL) OR to taste
Salt to taste (I have added 1 teaspoon pink Himalayan salt)
???? TO MAKE VEGETABLE WRAP:
Whole Wheat Tortilla wrap
Purple Radish
Carrot Hummus
Cucumber
Bell Pepper
Arugula Sprouts
(Add Extra Protein of choice if you want)
???? TOPPING FOR HUMMUS DIP (OPTIONAL):
Paprika
Olive oil
Parsley
▶️ METHOD:
Heat a pan and add olive oil, carrots and onion. Cook on high to medium high heat (depending on the heat of your oven) until the carrots and onion starts to caramelize, it may take about 4 to 5 minutes. At this point add the water and reduce the heat to low and cook it until the carrots are soft and mushy. We want the carrots to be cooked thoroughly it will take about 10 to 12 minutes (depending on the kind of carrots your are using). Once the carrots are cooked turn off the heat and let it sit COVERED allowing it to cool down. Its really important that you cover the lid, this will prevent the carrots from drying out (as we want them soft and moist for it to blend properly).
DO NOT throw away the liquid from the cooked carrot/onion, we will need all of it.
Now to a food processor add the drained cooked chickpeas, add the cooked carrots & onion (along with any remaining liquid) , tahini, garlic, lemon juice, ground cumin, cayenne, salt and olive oil and blend. Blend it to a smooth fluffy puree. Make sure to scrape the sides of the container and give it a mix in between so it blends well, it will take about 5 to 6 minutes (depending on your food process). The end product should be smooth and airy, so take your time to blend it.
This is optional but to eat the hummus as a dip sprinkle some paprika, finely chopped parsley and olive oil.
▶️ IMPORTANT TIPS:
- Cooked the carrots until soft & mushy. Undercooked carrots will not blend well
- Once the carrot/onions are cooked and cooling off, cover the lid, this will prevent the carrots from drying out (as we want them soft and moist for it to blend properly)
- DO NOT throw away the remaining liquid from the cooked carrot/onion, add it all to the food processor
- Use a good quality olive oil, it will help greatly enhance the taste
- Cayenne pepper is optional
Enjoy!
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Thanks for watching the video Easy Carrot Hummus Recipe | Vegan Hummus Wrap | How to Make Hummus
Hummus recipe || Arabic hummus recipes
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