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BEST Hummus Recipe
For a nutty, romesco-style dip, blend in 1 roasted red pepper, 1/4 cup toasted almonds, and 1/2 teaspoon smoked paprika. Blend in pesto. Add spoonfuls of pesto, to taste, to make an extra-lemony, herbaceous dip. Go green. Blend in 1/2 cup fresh parsley, cilantro, or basil, or up to 1 cup spinach. Turn it pink!
The Best Homemade Hummus
Heat the oil in a skillet over medium heat, then add the garlic and cook until it's golden. Add the lemon zest and cook for another 30 seconds. Transfer the lemon zest and garlic to a plate (reserve the oil) and add a sprinkle of salt on top. Dress and serve the hummus. Spoon the hummus onto a large serving plate.
All About Hummus, History, Origin, and Servings
The Name. The word "Hummus" comes from Arabic and means chickpeas, a legume that was first cultivated in the Middle East 10,000 years ago. The full name is actually ḥummuṣ bi ṭaḥīna, which means "chickpeas with tahini" which is a paste made from darkened sesame.
Hummus Nutrition Facts and Health Benefits
Rachel MacPherson is a health writer, certified personal trainer, and exercise nutrition coach based in Halifax. A one-tablespoon (15g) serving of hummus provides 39 calories, 1.2 grams of protein, 3 grams of carbs, and 2.7 grams of fat. Approximately 59% of hummus calories are from fat, 29% from carbs, and 12% from protein.
The Best Smooth Hummus Recipe
Add remaining baking soda, 1 tablespoon (12g) salt, onion, celery, carrot, garlic, and bay leaves. Add 6 cups (1.4L) water and bring to a boil over high heat. Reduce to a simmer, cover with lid slightly cracked, and cook until beans are completely tender, to the point of falling apart, about 2 hours.
Hummus
Reserving the liquid from the cans, drain the chickpeas in a colander (no need to rinse them). Set a few chickpeas aside for garnishing the hummus. In the bowl of a food processor fitted with metal blade, combine the chickpeas, lemon juice, tahini, garlic, cumin, cayenne pepper, salt, olive oil, and ⅓ cup of the reserved canning liquid.
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