How To make Hummus (Davis)
Stephen Ceideburg 32 oz Garbanzo beans, drained
1/2 ts Ground cumin
1/4 ts Ground coriander
1/4 ts Ground ginger
1/4 ts Dry mustard
1/4 ts Ground turmeric
1/4 ts Paprika
1 tb Tahini
2 ts Sesame oil
2 tb Cider vinegar
3 md Garlic cloves, crushed
Salt to taste Combine all ingredients in a food processor and puree to a smooth paste. Cover and chill. Yields 4 cups. PER TABLESPOON: 25 calories, 1 g protein, 3 g carbohydrate, 1 g fat (0 g saturated), 0 mg cholesterol, 17 mg sodium, 1 g fiber. Robin Davis writing in the San Francisco Chronicle, 3/24/93. Posted by Stephen Ceideburg
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How to Make Hummus | goop
This quick and easy hummus is a great base recipe, and you probably already have all the ingredients in your kitchen. It’s great as is, but feel free to dress it up with different spices, blend in roasted beets, or top with toasted pine nuts and chile oil.
Learn how to make this Homemade Hummus recipe here:
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How to make Hummus -The Easy Way
#Hummus#derinscorner#chickpearecipes#thekitchenjoint
Hummus is a popular mid-eastern and Mediterranean food that is eaten as a dip or spread.It can be used in wraps,as a dip for chips, Naan bread, Falafel or even used in baking. Just use as you would use your peanut butter or jam...
Learn to make your own Smooth Hummus at Home instead of buying from the Store by following my easy video tutorial.
All kitchen wares used was purchased from kitchenjoint.com be sure to check them out.
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Make a tasty Pumpkin Hummus with Chef Allison Davis
Pumpkin Hummus
INGREDIENTS
· 1-2 cloves garlic minced
· 2 tablespoons olive oil
· 2 tablespoons water
· 1 can chickpeas, drained and rinsed
· 2/3 cup pumpkin puree
· 1 -2 tablespoons lemon juice
· 1/2 teaspoon finely minced fresh rosemary (more to taste)
· salt to taste
INSTRUCTION
1. Puree all ingredients except rosemary in a blender or food processor until smooth. Add more oil or water as needed. Stir in the rosemary (I found that the blender didn’t really like the tough rosemary pieces in there so I just stirred it in at the end).
2. Serve with warm naan, apple slices, crackers, carrots, wheat toast, roasted vegetables, pita bread, and/or anything in the world.
Awesome Hummus Recipe Video
Show notes available by clicking the link above
Earlier this week I visited a local Middle Eastern grocery balady.ca store to pick up some medjool dates for a raw key lime pie Trinity and I were making. David, one of the owners, graciously showed me around and taught me about so much more than medjool dates. I left with medjool dates, maya mangos and even fresh dates. He allowed me to sample fresh olives, olive oil and showed me all around his grocery store.
So I decided we should go back to get some tahini and olive oil for hummus. We picked up some special olive oil and tahini to make our hummus today. My friend Dreena Burton (and best vegan cook book author in my opinion)
believes that hummus is a food group. Here are all her hummus recipes to prove it:
Today we are going to make her simple and classic creamy hummus recipe:
2 cups cooked chickpeas (rinse and drain if using canned)
3 1/2 -- 4 1/2 tbsp freshly squeezed lemon juice (adjust to taste, see directions)
2- 2 1/2 tbsp tahini
1 small or medium clove garlic, sliced (use small or none for little kiddos)
1⁄2 tsp toasted sesame oil (omit for oil-free version -- but it adds a beautiful flavor note)
1⁄2 tsp sea salt
1⁄4 cup water (or less/more as desired for desired consistency)
freshly ground black pepper to taste
How to make hummus
Secret hummus recipe passed down through generations