Greek Hummus Recipe

See for yourself! With this collection of our best slow-cooker whole chicken recipes, you can choose between a garlic-rosemary slow cooker whole …

Servings: 8
Calories: 168 per serving
Total Time: 10 mins

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Basic 2-step super easy hummus recipe. When making a homemade hummus recipe, what really makes a difference is the order that …

Rating: 5/5(519)
Estimated Reading Time: 7 mins
Category: Dip
Total Time: 10 mins
1. When making a homemade hummus recipe, what really makes a difference is the order that you add the ingredients.
2. To prepare this homemade hummus recipe with homemade tahini, start by making the tahini paste. You can either use the sesame seeds raw or roasted. Roasting the sesame seeds will make them easier to grind and your tahini will have better texture. But if you have a really good food processor use them raw as tahini made from raw sesame is lower in fat. Place the sesame seeds on a large baking tray and roast them for about 5 minutes, until fragrant and glossy. Sesame seeds can burn very quickly, so make sure to shake them frequently and be careful not to brown them.
3. To prepare this version of homemade hummus recipe without tahini, place the garlic in a food processor and mince.

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This Mediterranean style hummus comes together in less than 5 minutes! This recipe for authentic Greek Hummus is quick, delicious, and pairs …

Rating: 4.5/5(2)
Total Time: 5 mins
Category: Dips
Calories: 62 per serving
1. In a food processor or blender, combine the chickpeas, lemon juice, tahini, oil, cumin, and garlic. Mix for 1 minute.
2. Begin to thin with the water, adding it in slowly until you reach the thickness/consistency you like. Season with the salt and pepper to taste. Refrigerate in an airtight container for up to 1 week.

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The wonderful dip that is Greek hummus. This dish is popular in many countries and with each adding it’s twist. Admittedly, this isn’t Greek hummus recipe per …

Cuisine: Greek
Category: Greek Appetizer
Servings: 3
Total Time: 10 mins

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This hummus dip from Michelle Dudash, author of "The Low-Carb Mediterranean Cookbook: Quick and Easy High-Protein, Low-Sugar, Healthy-Fat Recipes for Lifelong Health," is a crowd-pleaser.

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Instructions. Boil the chickpeas (in water or in the Aquafaba) for a few minutes to soften and then allow to cool. Meanwhile, grate the cucumber

Cuisine: Greek, Mediterranean
Total Time: 10 mins
Category: Appetizer, Snack
Calories: 94 per serving
1. Boil the chickpeas (in water or in the Aquafaba) for a few minutes to soften and then allow to cool.
2. Meanwhile, grate the cucumber then place in a towel and squeeze out the excess water.
3. Add the tahini and juice from 1 lemon to a food processor and blend.
4. Next, add the chickpeas reserving the liquid for later. Blend for 1-minute scraping down the sides.

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Instructions. Place 3 cups of chickpeas and the garlic in a food processor and pulse until mealy. Add the tahini and pulse to combine. Add half the lemon juice and pulse. …

Rating: 3.7/5(3)
Servings: 3
Cuisine: Greek, Mediterranean Diet
Category: Dip, Meze
1. Place 3 cups of chickpeas and the garlic in a food processor and pulse until mealy.
2. Add the tahini and pulse to combine. Add half the lemon juice and pulse. Add the olive oil and spices and pulse on and off until a thick smooth paste forms. Dilute to desired consistency with water, 2 tablespoons at a time, pulsing, and adjust seasoning with additional spices, salt and/or lemon juice.
3. Serve the hummus in a bowl garnished with the remaining chickpeas, a sprinkling of paprika and a little olive oil drizzled on top. Serve with crudité or toasted pita wedges.

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Add the rest and keep blending. While the food processor is running, add 2 ice cubes, tahini, salt, and lemon juice. Blend for about 4 …

Rating: 4.9/5(99)
Calories: 176 per serving
Category: Appetizers
1. u003cemu003eIf using dry chickpeas allow extra time for soaking (overnight) and cooking (2 hours). u003c/emu003eu003cbr/u003eTake 1 cup dry chickpeas and place it in a large bowl. Add plenty of water and soak overnight (chickpeas will expand in the bowl).u003cbr/u003eu003cbr/u003eWhen ready, drain chickpeas and place them in a medium-sized heavy cooking pot. Cover with water by about 2 inches. Bring to a boil, then reduce heat and simmer for 1 1/2 to 2 hours. You should end up with about 3 cups of cooked chickpeas. u003cbr/u003eu003cbr/u003e*u003cstrongu003eIf using canned chickpeasu003c/strongu003e, give them a quick 20 minute simmer in plenty of water to help soften them some more. u003cimg alt=u0022chickpeas soaked overnightu0022 src=u0022https://www.themediterraneandish.com/wp-content/uploads/2015/02/How-to-make-falafel-recipe-2.jpgu0022/u003e
2. Cover the cooked chickpeas in hot water and add 1 1/2 tsp baking soda. Leave for a few minutes. Take a handful of chickpeas and rub under running water to remove the skins. Discard skins. Let the chickpeas cool completely before using. u003cbr/u003eu003cimg alt=u0022chickpeas being peeled under running wateru0022 src=u0022https://www.themediterraneandish.com/wp-content/uploads/2015/01/How-to-make-hummus-1.jpgu0022/u003e
3. Dry the chickpeas well then add them to the bowl of a large food processor that's fitted with a blade. Run the processor until the chickpeas turn into a smooth powder-like paste
4. While the food processor is running, add 2 ice cubes, tahini, salt, and lemon juice. Blend for about 4 minutes or so. Check, and if the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach desired silky smooth consistency. At this point, you can cover and refrigerate the hummus for an hour or so before serving. u003cbr/u003eu003cimg alt=u0022hummus dip in the food processoru0022 src=u0022https://www.themediterraneandish.com/wp-content/uploads/2015/01/How-to-make-hummus-6.jpgu0022/u003e

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Deselect All. 4 garlic cloves. 2 cups canned chickpeas, drained, liquid reserved. 1 1/2 teaspoons kosher salt. 1/3 cup tahini (sesame paste) 6 …

Rating: 5/5(259)
Difficulty: Easy
Category: Appetizer

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Preheat the oven to 400°F (200°C). Use the Pizza & Crust Cutter to slice each pita into 8 triangles. Arrange the pieces on the Large Bar Pan or Half Sheet …

Rating: 4.3/5(3)
Servings: 8
1. Preheat the oven to 400°F (200°C). Use the Pizza & Crust Cutter to slice each pita into 8 triangles.
2. Arrange the pieces on the Large Bar Pan or Half Sheet Pan.
3. Bake for 10–13 minutes, or until the pieces are lightly browned.Meanwhile, add the hummus ingredients (including the reserved chickpea liquid), in the order listed, to the Deluxe Cooking Blender.
4. Replace and lock the lid. Turn the wheel to select the GRIND setting; press the wheel to start.

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Place beans in food processor and blend until smooth, adding water if beans are thick. Add tahini and process until well mixed. Place in bowl and add salt, garlic, olive oil, and lemon juice to beans and mix for 2 minutes.

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Spread the hummus in a smooth layer in the bottom of an 8×8-inch square baking dish, a shallow pie dish, or similar serving dish. Dollop the Greek yogurt by small spoonfuls …

Rating: 5/5(10)
Total Time: 20 mins
Category: Appetizer, Snack
Calories: 122 per serving
1. Spread the hummus in a smooth layer in the bottom of an 8x8-inch square baking dish, a shallow pie dish, or similar serving dish. Dollop the Greek yogurt by small spoonfuls over the top, then gently spread to create a new layer.
2. Scatter the tomato, cucumber, feta, and olives over the top. Sprinkle with fresh parsley. Refrigerate until ready to serve, then dip with pita chips, crackers, and sliced veggies as desired.

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Greek Hummus. Squeeze lemon (s), removing the seeds, into small bowl. You should have 5-6 Tablespoons juice. Set aside and mince the garlic cloves. In a blender or vitamix, combine the drained chickpeas, garlic, 4 tablespoons lemon juice, Tahini, salt, pepper, cumin, and water. Blend until smooth, about 1 minute.

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Directions. Place garlic in a food processor and chop thoroughly. Add garbanzo beans and blend into a paste. Pour in 1 cup olive oil, tahini, lemon …

Rating: 5/5(54)
Calories: 560 per serving
1. Place garlic in a food processor and chop thoroughly. Add garbanzo beans and blend into a paste. Pour in 1 cup olive oil, tahini, lemon juice, and salt. Blend until smooth and creamy.
2. Place hummus in a bowl and top with 1/4 cup olive oil.

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Greek Hummus Dip Recipe. This 5-ingredient, no bake Greek Hummus Dip recipe is the ultimate party dip. It’s light and bursting with flavor. Even people who aren’t fans of hummus will devour this dip. Serve it with pita chips, crackers, cucumbers, carrots, and so much more. Trust me my friends, this dip will go fast.

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Greek Hummus Recipe INGREDIENTS 👇 This Mediterranean style hummus comes together in less than 5 minutes! This recipe for authentic Greek Hummus is quick, d

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Original recipe yields 16 servings. 1 can (16 oz.) chickpeas (garbanzo beans), rinsed. 1/4 cup tahini. 1/2 cup KRAFT Greek Vinaigrette with Feta Cheese and Oregano Dressing made with …

Servings: 16
Total Time: 10 mins
Category: Recipes
Calories: 60 per serving
1. Process all ingredients except cheese in food processor until smooth.
2. Add cheese; process just until blended and hummus is of desired consistency.

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Frequently Asked Questions

What is the best way to make hummus?

Instructions. Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper in the bowl of the food processor fitted with the blade attachment or blender. Blend hummus until smooth, at least 5 minutes. Process the hummus continuously until it becomes very smooth, about 5 minutes.

What is the best hummus?

The best hummus is lusciously creamy yet somehow light and fluffy. It’s beautifully smooth and swirled, and begging to be scooped up onto a wedge of pita bread. It’s nutty and tangy, thanks to the tahini, with notes of bright, fresh lemon and mellow garlic.

How do you make spicy hummus?

Directions Process garbanzo beans, tahini, chili pepper, garlic, and lemon juice in a food processor or blender (I use a mini-chopper) until smooth. Add water as needed to achieve the consistency you prefer. Place mixture into a glass bowl. Stir in cumin, cayenne pepper, paprika, salt and black pepper.

What are some recipes for hummus?

Directions Place chickpeas in a large glass bowl and cover with 4 cups cold water. Drain chickpeas. Drain cooked chickpeas. Add tahini, lemon juice, garlic, and cumin to a food processor. Add chickpeas and process until a smooth paste forms. Transfer hummus to a glass bowl, using the back of a spoon to make a circular well around the center.

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