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
THE BEST HUMMUS Recipe You Will Ever Try! ???? Perfect Consistency & Silky Smooth | SO EASY TO MAKE
Get ready to discover the ultimate hummus recipe!???? Today, we're going to show you how to make the BEST HUMMUS you've ever tried. With its perfect consistency, silky smooth texture, and heavenly taste, this hummus will become your new favorite snack. The best part? It's incredibly easy to make! Join us and learn how to whip up this delightful and healthy treat in no time. Trust us, you'll never look at hummus the same way again!????
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HUMMUS
Ingredients:
400 gr canned chickpeas (~14 oz, ~0.9 lb)
6 tablespoons tahini
1 lemon
6 cubes of ice
2 garlic cloves
2 tablespoons extra virgin olive oil
Half teaspoon salt
to garnish:
ground sumac
ground cumin
2-3 tablespoons extra virgin olive oil
Parsley
Directions:
- For a perfectly smooth hummus first you need to peel the chickpeas. Add 400 gr
canned chickpeas in a large bowl and rub to take the skin of.
- Fill the bowl with water and skins will start to float. When you drain, skins will group
on water and it will be much easier to collect.
- Add peeled chickpeas, 2 cloves of garlic, half of a teaspoon salt, 6 tablespoons of
tahini and 2 tablespoons of extra virgin olive oil to food processor.
- Squeeze a lemon juice and run for 7-8 minutes on low-medium speed.
- While the food processor is working the hummus will get warm. To avoid that add 6
cubes of ice gradually. ıce will help to make a smooth hummus as well.
- After a couple of minutes hummus will be ok but not smooth enough. Don’t give
up and continue until the hummus is creamy. You can run on high speed at this stage.
- Taste and adjust the lemon, tahini and salt to your taste. Garlic and olive oil always
need time to settle. If you have 2-3 hours before eating the taste will be better.
- When the hummus is ready put on serving table and make a little crater with the
back of a spoon.
- Sprinkle ground sumac, cumin and parsley leaves. Last but not least pour 2-3
tablespoons of extra virgin olive oil.
- Enjoy your creamy, tasty, simple hummus with your lavash or chips as your spoon!
#Hummus #HummusRecipe
HOW TO MAKE HUMMUS | healthy & easy hummus recipe
I'm obsessed with this hummus recipe. Not only is it fast and easy, it's fresh, super creamy and delicious. And it comes together in less than 3 minutes! Made in my Vitamix with organic canned chickpeas, tahini and a few other fresh ingredients, it's the best homemade hummus recipe (and I think you'll agree).
This video was created in partnership with Vitamix (a brand I've loved and used for years). All thoughts and opinions are my own. #spon
For the full hummus recipe + extra tips:
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INGREDIENTS & PRODUCTS MENTIONED:
Vitamix Ascent A3500:
Organic Chickpeas:
Organic Tahini:
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Music: Epidemic Sound
How to make Best Hummus | Hummus and Tahini Recipe | 2 in 1
#Hummus #chickpeahummus #kunfoods
Recipe:
Boiled Chickpeas 500gms / 4cups
Tahini 6tbs
Salt 1/2tsp
Lemon Juice of 2 lemons
Garlic 2cloves
Ice Cubes
Olive Oil while Grinding 4tbs
Sumac or Paprika for Garnish
Olive Oil for Spreading
2 Minute Oil-Free Hummus Recipe #shorts
Oil-free Hummus Recipe -
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By epidemicsound.com
#vegan #easyrecipe #hummus
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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