Recipes for "hummus"

In a food processor, blend all ingredients. If it gets too thick, continuously add water by the spoonful until you reach the desired consistency.

Now, for the wrap. Plop some hummus down, top with spinach, and sprinkle with crumbled blue cheese. For an extra bonus, drizzle 1/2 teaspoon of olive oil over the top. For an extreme bonus, add crumbled bacon. I would have done this in an instant if I hadn’t already used up all my bacon. Dang.

Place edamame into a large pot and cover with salted water. Bring to a simmer over medium-low heat and cook until tender, about 5 minutes; drain.

Purée garlic in a food processor until minced. Add drained edamame, tahini, water, cilantro, lemon juice, olive oil, kosher salt, cumin, and cayenne pepper; blend until smooth.

Cauliflower: Preheat the oven to 425 degrees. Place the cauliflower on a baking sheet with parchment paper. Drizzle with oil, and toss with the spices. Roast for 25-30 minutes.

Hummus: Optional: Peel the skin off all your chickpeas. This takes a while (about 20 minutes) but results in THE SMOOTHEST HUMMUS of your life. After the optional peeling, place chickpeas in blender or food processor with the olive oil, garlic, salt, and lemon juice. Blend until very, very smooth.

Plate it up: Arrange a thick swoop of hummus on a plate. Top with cauliflower. Add chopped tomatoes, fresh parsley, harissa, a soft boiled egg, whatever suits your fancy. Finish with olive oil, salt, and pepper. YUM. Happy day.

1. Preheat oven to 425° F. On a baking sheet, combine the cauliflower, olive oil, paprika, chili powder, garlic powder, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender. Toss and roast another 10 minutes, until charred.

2. Meanwhile, make the oil. Combine the herbs, garlic, paprika, chili flakes, sesame seeds, lemon zest, and honey in a heat-proof bowl. Heat the oil in a skillet over medium heat until it sizzles, 5 minutes. Pour the oil over the spices, stir to combine.

3. Spread the hummus in a shallow bowl. Add the cauliflower, then spoon over the oil. Serve with pita or chips.

1. Preheat the oven to 425 degrees F.

2. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, honey, garlic, paprika, cumin, crushed red pepper, the juice of 1 lemon, and a pinch each of salt and pepper. Toss well to evenly coat the chicken. Add the sweet potatoes and drizzle with olive oil, sesame seeds, salt and pepper. Arrange everything in an even layer. Add the juiced lemon halves. Transfer to the oven and roast for 40-45 minutes, tossing halfway through cooking until the chicken is cooked through and the potatoes are tender.

3. Meanwhile, combine the arugula, sun-dried tomatoes + 2 tablespoons oil from the jar, and a pinch each of salt and pepper.

4. To serve, spread the hummus into bowls and top with the chicken, arugula, cucumbers, feta, and fresh dill. Serve with naan. Enjoy!

1. Prepare as directed above through step 3. Let the chicken and sweet potatoes cool.

1. Prepare as directed above through step 3. Let the chicken and sweet potatoes cool.

2. Divide the chicken and sweet potatoes among 4-6 storage containers.  Add the arugula and sun-dried tomatoes, leaving off the sun-dried tomato oil to prevent the greens from wilting.

3. Alternately, you can store the chicken, hummus, and veggies in separate containers and assemble when ready. Food will keep in the fridge for up to 4-5 days.

4. Before serving, warm each bowl, if desired, and top with hummus, feta, cucumbers, and dill.

1. Cook the farro according to package directions. Drain and add to a large bowl.

2. Meanwhile, heat your grill, grill pan, or skillet to high.

3. Drizzle the asparagus with 1 tablespoon olive oil and season with salt and pepper. Grill for 5-8 minutes, turning once or twice, until the asparagus is lightly charred and tender. Remove from the grill. Cut into 1 inch pieces.

4.  To the cooked farro, add the grilled asparagus, tomatoes, blueberries, cucumbers, parsley, basil, mint, pistachios, sunflower seeds, lemon juice, remaining olive oil, garlic, and a pinch each of salt and pepper. Toss well to combine. Taste, and season with salt and pepper.

2. Spread the hummus in and even layer in a bowl or serving platter. Top with the farro mix. Break the burrata over the farro and drizzle with olive oil and a sprinkle of salt. Serve with pita chips. Enjoy!

Blend or pulse in a food processor until smooth.

Add more coconut oil, olive oil, or water to loosen as needed, depending on how thick you want it. The end!

To roast the garlic, I like to simmer the peeled cloves in a small saucepan with olive oil for 15-20 minutes over low/medium heat. The garlic gets the roast-y flavor and then you get some bonus garlic infused olive oil out of the deal. Bam.

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).

Serve with warm naan, apple slices, crackers, carrots, wheat toast, roasted vegetables, pita bread, and/or anything in the world.

Remove the skins from the chickpeas by gently pinching them until the skin comes off. Discard the skins and reserve the chickpeas.

Place de-skinned chickpeas in a blender or food processor with garlic, olive oil, ¼ cup water, and salt. Blend or puree until very smooth, adding the remaining water one tablespoon at a time if the mixture is too sticky to move through the blender. Once the mixture is going, you can stream in a little bit more olive oil to help achieve a super creamy texture.

Serve on pitas, crackers, veggies, or sandwiches. Adjust seasonings as you like!

Put chickpeas, garlic, tahini, lemon juice, salt, and cayenne in a food processor. Process until a thick paste forms.

Add the oil (streaming it in while the food processor is running seems to work best) and continue to add 1 tbs. of water at a time, until the consistency smooth and spreadable.

Sprinkle extra cayenne on top for more spice, and feta to cool things down!

Roast potatoes by tossing the first three ingredients. Place on a baking sheet or roasting pan and roast for 15-30 minutes, depending on the size of the pieces and the desired roastedness.

Toss the next four ingredients. Plate with a (large) spoonful of hummus. Remove sweet potatoes from the oven, check for doneness by eating a few, and then add half to each plate!

Blend everything through milk in a food processor.

Add flour by the spoonful and blend until desired consistency is reached.

Stir in dark chocolate.

Chill before serving.

1. Make the hummus. To the bowl of a food processor, add the garlic, lemon juice, and chickpeas, pulse until finely ground. Add 2-3 tablespoons of the reserved liquid from the can of chickpeas, the tahini, and miso. Pulse until smooth, 3-5 minutes. With the machine running, stream in 1 tablespoon chickpea liquid a time until the hummus has reached a creamy consistency. Taste and adjust salt and lemon as desired.

2. In medium bowl, toss together the zucchini, summer squash, peach slices, tomatoes and corn. Add a drizzle of olive oil and a pinch of salt + pepper. Toss well to combine.

3. Spoon the hummus into a serving bowl and serve drizzled with olive oil and topped with the fresh veggies. Add a handful of fresh greens + herbs and then sprinkle the hummus with, feta, toasted seeds and flaky sea salt. Serve with pita chips and veggies for dipping. EAT! 🙂

1. Combine the chickpeas, pumpkin and olive oil in a food processor and puree until smooth.

2. Finely chop the chipotle chilies and add to a bowl. Mix the chilies with the garlic, honey, cinnamon, cayenne, cumin, oregano, chili powder, and salt and pepper. Stir half chipotle mix into the hummus, and add the remaining to the top of the hummus. Drizzle with olive oil and sprinkle with pepitas seeds before serving.

Finely chop the chipotle chilies and add to a bowl. Mix the chilies with the garlic, honey, cinnamon, cayenne, cumin, oregano, chili powder, and salt and pepper. Stir half chipotle mix into the hummus, and add the remaining to the top of the hummus. Drizzle with olive oil and sprinkle with pepitas seeds before serving.

3. Serve with chips, naan or other foods for dipping.

Serve with chips, naan or other foods for dipping.

In a food processor, combine the tahini and olive oil and pulse until smooth.

Add the garlic, garbanzo beans, lemon juice, water, and salt. Process until smooth. The longer you process in the food processor, the smoother the hummus will be. Add more salt or lemon juice to taste.

Spoon into serving dish, swirl a little olive oil over the top and sprinkle with garnishes—a little paprika, toasted pine nuts, or chopped fresh parsley.

Serve with crackers, raw dip vegetables such as carrots or celery, or with toasted pita bread.

To toast pita bread, cut the pita bread into triangles, brush with olive oil and toast for 10 minutes in a 375°F oven, turning them over half-way through the cooking.

Once prepared, store hummus in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.

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Preheat the oven to 400°F. Toss 1 1/2 cups of the chickpeas with garlic cloves, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt, and 1/2 teaspoon of the cumin on a large rimmed baking sheet.

Bake until the garlic is tender and browned and chickpeas are toasted and crispy, 20 to 25 minutes, stirring halfway through. Remove from the oven; let crispy chickpeas and roasted garlic cool on the baking sheet. Separate out the garlic cloves to puree in the soup and set aside until ready to use.

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Heat the remaining 2 tablespoons of olive oil in a large Dutch oven over medium-high. Add the onion and cook, stirring often, until softened and translucent, 3 to 4 minutes. Add the remaining 1 1/4 teaspoons salt and remaining 1 teaspoon cumin and cook, stirring constantly, until fragrant and the cumin is darkened and toasted, 30 seconds to 1 minute. Add carrots and remaining 1 1/2 cups chickpeas and stir to coat and combine, about 2 minutes. Gradually add vegetable broth and water, using a wooden spoon to scrape any browned bits on the bottom of the pot.

Bring to a boil over high. Reduce heat to medium-low, and simmer, covered, until carrots are fork-tender, about 20 minutes. Remove from heat; add tahini, lemon juice, and reserved roasted garlic cloves.

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Use an immersion blender to carefully puree the soup until smooth, 1 to 2 minutes. (Alternatively, use a ladle or measuring cup with a handle to carefully transfer vegetable and broth mixture to a blender. Secure the lid on the blender, removing the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute.)

Add additional water as needed to reach desired consistency. Season to taste with additional lemon juice.

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Divide the mixture evenly among 4 bowls. Sprinkle with the crispy chickpeas and parsley. Refrigerate leftovers in an airtight container for up to 5 days.

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Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Heat the pine nuts in a small skillet on medium high heat. Stir them when they start to brown. When most of them have lightly browned, remove them from the pan into a bowl to cool. (Reserve a few pine nuts for garnish.)

In the bowl of a food processor, place the basil leaves and the garlic. Pulse until finely chopped.

Add the rinsed and drained garbanzo beans, most of the pine nuts, lemon juice, olive oil, salt, tomato paste, and a few dashes of Tabasco.

Pulse several times, for several seconds each time, until the hummus is smooth. Add more Tabasco and salt or lemon juice to taste.

Add water to the point of desired consistency.

To serve, place in a bowl and drizzle a little olive oil over it. Sprinkle with a few toasted pine nuts. Serve with pita wedges, crackers, or rustic bread.

To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4 inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 30 minutes. Peel once they have cooled.

Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.

Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.

Preheat the oven to 475 degrees C (220 degrees C).

Roll out pizza crust and place on a pizza pan or baking sheet. Spread a thin layer of hummus over the crust. Arrange sliced peppers and broccoli over the hummus, and top with shredded cheese.

Bake in the preheated oven until the crust is golden brown and cheese is melted in the center, 10 to 15 minutes. Slice and serve.

Preheat the oven to 450 degrees F (230 degrees C).

Place unpeeled garlic cloves in the middle of a large square of aluminum foil. Drizzle cloves with 1 tablespoon olive oil; wrap in foil.

Roast in the preheated oven for 10 to 15 minutes until golden brown. Remove from the oven and allow to cool, 5 to 10 minutes.

Squeeze roasted garlic out of the peels into a food processor. Add garbanzo beans, tahini, lemon juice, cumin, salt, and remaining 1 tablespoon olive oil. Process until very creamy.

Place lemon juice, tahini, garlic, and salt in the bowl of a food processor; process until smooth. Add garbanzo beans and ½ cup olive oil; process until smooth, scraping sides of the bowl occasionally. Add sun-dried tomatoes; pulse until chopped to very small pieces and incorporated into hummus. Add basil; pulse until mixed in, about 3 pulses.

Transfer hummus to a shallow serving dish; make a few decorative grooves on top. Refrigerate at least 1 hour. Drizzle with 2 tablespoons olive oil; sprinkle with paprika before serving.

Gather all ingredients.

Blend chickpeas, lemon juice, olive oil, garlic, cumin, salt, and sesame oil in a food processor.

Stream reserved chickpea liquid into the mixture as it blends until desired consistency is achieved.

Serve with pita chips or veggies.

Combine chickpeas, tahini, lemon juice, and garlic in the bowl of a food processor; pulse until blended. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper.

Transfer hummus to a small bowl, cover, and chill until ready to serve.

Drain beans and reserve liquid.

Place garlic into the bowl of a food processor and pulse until minced. Add black beans, 2 tablespoons bean liquid, lemon juice, tahini, cumin, salt, and cayenne pepper; process until smooth, scraping down the sides as needed.

Taste and add additional bean liquid, lemon juice, tahini, cumin, salt, and cayenne pepper as needed. Transfer to a serving bowl and sprinkle with paprika. Arrange Greek olives over top.

Chop garlic in a blender.

Pour chickpeas into the blender, reserving about 1 tablespoon for garnish. Add reserved liquid, lemon juice, tahini, and salt to taste; blend until creamy and well mixed.

Transfer mixture to a medium serving bowl. Drizzle olive oil and sprinkle pepper over the top. Garnish with reserved chickpeas.

Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.

Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

In the bowl of a stand mixer, combine the garbanzo beans, olive oil, lemon juice, tahini, garlic, jalapeno, and juice from the jalapeno jar. Season with black pepper, cayenne, cumin and oregano.

Mix using the whisk attachment on low speed until the ingredients start to blend, then turn the speed to medium, and blend to your desired consistency. Cover and refrigerate overnight to allow the flavors to blend. Make sure your container is sealed well, or your fridge will smell like garlic!

Strip rosemary leaves from stems, discard stems, and place leaves in the bowl of a food processor. Add garlic and pulse until finely chopped. Pour in the garbanzo beans; process until evenly blended.

With food processor running, slowly pour in the olive oil, scraping sides of the bowl as necessary. Pour in balsamic vinegar and process until evenly blended. Taste, and add more vinegar, 1 tablespoon at a time, as desired. Pour in the water and process to make a spreadable consistency. Add more water, 1 tablespoon at a time, if necessary. Season with salt and pepper to taste. Chill before serving.

Soak beans for 24 hours. Drain, and let sit for 2 to 3 days until beans' sprouts are about 1/2-inch long. Rinse beans once or twice a day.

Bring a large pot of water to a boil. Remove from heat, and let stand for 1 minute. Place sprouted beans in hot water and let sit for 1 minute. Drain. If you do not do this step, hummus will be awful.

Place sprouted beans into the container of a large food processor. Add tahini, sea salt, lemon juice, and garlic. Process until smooth, adding water if necessary. It will take 3 to 5 minutes to blend. Let sit in the food processor for 5 minutes to allow beans to absorb as much of water as possible. If too thick, add more water, and blend again. Taste and adjust seasonings if needed. Spoon into a serving dish and garnish with paprika.

Rinse the garbanzo beans and and place in a pot. Fill with enough water to cover by at least 1 inch. Add baking soda, if using. Bring to a boil and then simmer over medium heat until the beans are very soft, 1 1/2 to 2 hours.

Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish. Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth, adding 1/2 cup of olive oil gradually. Add some of the reserved water if needed to help it blend. Add the tahini and blend in along with the lemon juice. Blend in the garlic, cumin, and salt.

Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil.

In a medium saucepan over medium heat, cook and stir the garlic in olive oil for approximately 3 minutes, until tender.

Place garbanzo beans in a blender or food processor with approximately 1 teaspoon reserved liquid. Process until smooth. Mix in the garlic, sesame seeds, salt and pepper. Blend to desired consistency, increasing the amount of reserved garbanzo bean liquid as desired. Chill in the refrigerator until serving.

Gather all ingredients.

Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth.

Add garbanzo beans and olive oil and pulse until smooth.

Add pumpkin, cumin, and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.

Fold pumpkin seeds into hummus; garnish with paprika.

Preheat an oven to 450 degrees F (230 degrees C).

Stir green bell pepper and onion together in the bottom of a 9-inch casserole dish. Drizzle olive oil over the vegetables; stir to coat.

Coat chicken breasts completely with a thin layer of hummus and place atop the vegetables. Drizzle lemon juice over the chicken and dust with paprika.

Cook chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Place chocolate chips in a microwave-safe bowl and heat in the microwave until melted, 1 to 3 minutes.

Combine melted chocolate, garbanzo beans, cocoa powder, maple syrup, vanilla extract, and salt in the bowl of a food processor. Add almond milk, 1 tablespoon at a time, while blending to desired smoothness.

Preheat the oven to 400 degrees F (200 degrees C).

Poke holes all over sweet potatoes with a fork.

Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool. Cut sweet potatoes in half lengthwise.

Combine garbanzo beans and olive oil in a blender and pulse several times to mash. Scoop flesh out of sweet potato peels and add to the blender; pulse to combine. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture; blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.