Perfect Homemade Hummus!
#shorts #hummus #Charcuterie
Homemade Hummus
Ingredients:
30 oz Cooked Chick Peas
2-3 Garlic Cloves
2 Lemons
1/2 Cup Tahini
1/4 Cup Olive Oil
1 tsp Cumin
2-3 Tbsp Ice Water
Parsley (garnish)
Paprika (garnish)
Salt and Pepper
Instructions:
Rinse the chick peas and remove the skins.
In a food processor add the chick peas, garlic, tahini, olive oil, cumin, the juice of 1.5 lemons, a splash of ice water, salt and pepper. Purée until smooth adding a little more ice water if needed. Taste and adjust the seasoning to your liking.
Garnish with olive oil, paprika, and freshly chopped parsley. Serve with fresh veggies, crackers, or pita bread.
Enjoy!
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Chickpea Hummus | tips for making hummus extra creamy
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⭐️ Hummus is nutritious and packed with healthy fats, fiber, and plant-based protein. It's vegan and gluten-free, and everyone loves it if properly made.
You can eat it for breakfast, brunch, as a snack, lunch, in a sandwich, with veggies and shirazi, after a workout, on pasta, for dinner, and why not, as a midnight snack.
⭐️ Ingredients
2 cans (15 oz each) chickpeas or 3 cups cooked chickpeas
¼ cup reserved chickpea water add more to taste
3 tablespoons tahini or more to taste
3 tablespoons lemon or more to taste
1 clove garlic or more to taste
½ teaspoon ground cumin or more to taste
½ teaspoon salt or more to taste
Cooked by Nico
Filmed & Edited by Louise
Theplantbasedschool.com
Pesto Hummus
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Basil hummus | Homemade Hummus Dip with Chole/ Chickpeas | Quick and Easy Hummus Dip
Basil hummus is a classic dish from Middle East with key ingredient: chickpeas and it is lusciously creamy, yet somehow light and fluffy. It’s beautifully smooth and swirled, and best tastes when scooped up onto a wedge of pita bread, falafel or nachos. It’s nutty and tangy, thanks to the sesame seeds with notes of fresh basil leaves, lemon and garlic.
Basil hummus | Homemade Hummus Dip with Chole/ Chickpeas | Quick and Easy Hummus Dip
Ingredients:
• Boiled Chickpeas – 1 Cup
• Basil Leaves – 1/4 Cup
• Garlic Cloves – 5
• Sesame Seeds – 3 tbsp
• Cumin Seeds – 1/4 tsp
• Gingelly Oil – 2 tbsp (Sesame Seed Oil)
• Olive Oil – 4 tbsp
• Water – 2 tbsp (Cold)
• Lemon Juice – 2 Tbsp
• Salt – As Per Taste
Method:
1. In a mixer grinder add boiled chickpeas, fresh basil leaves, garlic cloves, sesame seeds ( white), gingelly oil, olive oil, lemon juice, salt and cumin seeds.
2. Add cold water approx. 2 tbsp to the mixer grinder and grind them to prepare creamy, fluffy hummus. It taste just awesome with the hint of basil leaves.
3. Adding cold water is important for light and fluffy hummus.
4. Serve hummus with a drizzle of olive oil, dash of paprika and freshness of some chopped basil leaves.
5. Basil hummus can be stored in an airtight container under refrigeration and use up to 3 to 4 days.
Notes:
• Soak chickpeas for overnight and then pressure cook it for 5 to6 whistle. You may add little salt while boiling.
• For quick cooking you can add 2 pinch of baking soda ;It raises pH of water so helps in fast cooking of chickpeas.
#hummus #BasilHummus #HummusDip
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Forget hummus, make this instead
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Printable recipe for White Bean Dip: