3 Easy Oil Free Hummus Recipes | Classic, Roasted Red Pepper, Roasted Beet
Today I share with you 3 amazing hummus recipes along with a trick that will make your hummus as smooth as store bought. I make a roasted red pepper hummus, a roasted beet root hummus and of course a classic garlic hummus. Making oil free hummus isn't impossible, but it does take some extra effort and in this video I show you exactly how!
Recipe:
1 can of Chickpeas (approx. 1 cup of cooked chickpeas)
1 tbsp baking soda
2 cloves of garlic
2-3 tbsp aqua faba
1 tbsp tahini
1/2 Lemon (juice)
1/2 tsp cumin
1/2 tsp onion powder
1/4 tsp paprika
1/2 tsp pepper
1/4 tsp salt
(Optional 1.5 Roasted Red Pepper or 1 Roasted beet)
Method:
Drain the chickpeas while keeping the liquid (Aquafaba).
Bring a pot of water to boil, add 1 tbsp of baking soda and the can of drained chickpeas.
Simmer for 10 minutes.
Remove and discard the shells from chickpeas (*Watch video for technique)
Add the chickpeas along with all the other ingredients into a food processor or capable blender.
Add 1/3 tbsp of aquafaba as it blends until desired consistency is reached.
Enjoy!
0:00 - Intro
1:34 - How To Make Oil Free Hummus
2:18 - Special trick to make smooth hummus
5:47 - How to Make Red Pepper Hummus
7:42 - How to Make Roasted Beet Root Hummus
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Smooth Hummus #shorts
Smooth Hummus
Ingredients
- 2 cans chickpeas, drained
- 1 tsp bicarb soda
- 3 cloves garlic
- juice of a lemon (might need more depending on the lemons)
- 80g tahini
- 3-5 tbsp ice cold water (depending on how thick you want it)
- salt to taste
Method
1. Start by placing the drained chickpeas and bicarb in a pot and cover with fresh water.
2. Place over medium high heat and simmer for 5 minutes. Remove from the heat, drain them and place them into fresh cold water.
3. Give them a little rub to get as many of the skins off the chickpeas of as possible. The skins should float to the top and then you can skim them off and discard.
4. Place the cooked chickpeas into a food processor with the garlic and juice of a lemon. Then start the food processor and let it run for 5 minutes.
5. After 5 minutes, add the tahini and make sure you scrape the sides down of the bowl then turn it back on and let it run for another 5 minutes.
6. At this point check the hummus for salt and lemon, adding more as needed, turn the machine back on and let it run for 10 minutes or as long as you want really, the longer you let it run the smoother it will be.
7. When you are happy with the texture of the hummus, scrape the sides down one more time, and while the machine is still running, pour in the cold water and then once it is at the thickness you are looking for, its ready!
8. Serve with some olive oil and smoked paprika to garnish.
9. Enjoy with fresh bread!
Beetroot & Coriander Hummus ???? TWO DIFFERENT RECIPES For Hummus Lovers! | Colorful Appetizer Ideas
Ready to give your hummus a colorful and flavorful upgrade? In today's video, we're diving into the world of hummus with two distinctive recipes - the rich and earthy Beetroot Hummus and the fresh and fragrant Coriander Hummus! ???? Whether you're a hummus aficionado or a newbie to this creamy delight, these recipes are sure to impress. Perfect as colorful appetizers or wholesome snacks, they're a feast for both the eyes and the palate. Don't wait any longer, let's get cooking!
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2 medium beetroots
400 gr chickpeas, canned or boiled
8 tablespoons tahini
2 cloves of garlic, peeled
1 teaspoon salt
1 lemon
Ice cubes
To garnish,
Olive oil
Fresh thyme
Red chili peppers, finely sliced (or red pepper flakes)
Sesame seeds
• To boil the beetroots, first scrub the beetroots with a clean loofah, a clean rough sponge or a brush. The point is to scrape off any excess dirt and soil without peeling the beetroots. Place them in a medium saucepan. Cover with 2 cm of water. Bring to the boil over high heat and simmer until tender, about 20-30 minutes. Allow them to cool down and peel under running water.
• The perfect hummus has a creamy texture. To achieve that, you need to peel the chickpeas. This might sound like a lot of work but I have a brilliant shortcut for that! Pour the chickpeas in a salad spinner and fill with water. Slightly rub the chickpeas. The skins will pop up to the surface and when you push the basket up and down, the skins will group on the water and it will be really easy to collect them. If you don’t have a salad spinner, pour the chickpeas in a large bowl and rub them under running water. The running water will also help the skins to group.
• Put the beetroots, chickpeas, tahini, garlic, olive oil and salt in the food processor. Squeeze the lemon juice and pulse until the texture becomes silky and creamy. Adding ice cubes while running the processor will prevent heating and help the smoothness. You can add up to six cubes depending on your processor’s performance. Taste and add more salt, tahini or lemon if needed.
• Transfer the hummus to a wide dish and make a crater with the back of a spoon.
• Drizzle some olive oil and top with red pepper, fresh thyme leaves and sesame seeds. Enjoy your delightful hummus with lavash or chips as your spoon!
Mind-blowing green hummus:
1 cup of mung beans, boiled and cooled down
9 tablespoons tahini
1 small bunch of coriander (50 gr) - you can substitute parsley for coriander
4 cloves of garlic
1,5 heaped teaspoon salt
6 tablespoons olive oil
1,5 lemons
Ice cubes
To garnish:
Olive oil
Fresh coriander leaves
Red pepper flakes
Pistachio, chopped
• To make the mind-blowing mung bean and coriander hummus, add the mung bean, tahini, coriander, garlic, salt and olive oil in the food processor.
• Squeeze the lemon juice and pulse until the texture becomes silky and smooth. Adding ice cubes while running the processor will prevent heating and will help the smoothness. You can add up to eight cubes depending on your processor’s performance.
• Transfer the hummus to a wide dish and make a crater with the back of a spoon.
• Drizzle some olive oil and top with red pepper flakes, pistachio and coriander leaves. Your green hummus is ready to blow your mind! It would also be perfect in a wrap with white cheese- also known as feta- and walnuts.
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Best Hummus Recipe - Cooking With Ayeh
Hummus is definitely one of the most frequent dishes I make in my home, at least every fortnight. I love having it as a snack with veggie sticks and pita chips, serving as an appetizer or even as a spread in sandwiches and wraps.
INGREDIENTS
1 cup dried chickpeas or 2 cups canned/cooked chickpeas
2 heaped tbsp tahini
½ lemon
1-2 garlic cloves
3 tbs extra virgin olive oil
2 ice cubes
Sea salt
Tiny splash of cold water
GARNISH
Extra chickpeas
Paprika
Drizzle of extra virgin olive oil
Chopped parsley
FULL RECIPE
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My Mom’s Hummus Recipe | The Golden Balance
My Mom’s Hummus Recipe ????
400 grams of chickpeas (15 oz)
150 grams sesame seed paste (5oz)
1 juicy lemon
Salt to taste
Cold water (around 1/4-1/2 cup)
Optional: garlic, olive oil, cumin, paprika
1/4 cup ghee
1/2 lb lean beef
Salt to taste
#food #recipe #hummus