Love And Lemons Hummus Recipe

Light Hummus (LowFat, LowCalorie Hummus Recipe)

WEBMay 4, 2020 · Cooking chickpeas is not a big deal; it just requires a bit of organization and time. Remember to soak the chickpeas the day before; …

1. Drain the chickpeas, but keep about 1 cup cooking water or the water from the can.
2. Place the drained chickpeas in the food processor. Add the grated garlic cloves, olive oil, lemon juice, tahini, salt, cumin, coriander, and paprika and process until really smooth, scraping the walls of the food processor a few times in between.
3. Add some cooking water (or water from the chickpea can) little by little to obtain the desired consistency. You don't have to add it all, just stop when you think the consistency is right, it should have more or less the consistency of mashed potatoes.
4. Adjust the taste with more lemon juice or salt. Transfer to a bowl, and sprinkle with nigella seeds.

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BEST Beet Hummus Recipe The Mediterranean Dish

WEBDec 22, 2019 · In the large bowl of a food processor fitted with blade, place chickpeas, cooked beets, tahini, garlic, lemon juice. Season with salt …

1. In the large bowl of a food processor fitted with blade, place chickpeas, cooked beets, tahini, garlic, lemon juice. Season with salt and spices.
2. Run processor for a bit, and while it's running, add 2 ice cubes (this helps whip the beet hummus to a nice creamy consistency.)
3. Taste and adjust seasonings to your liking. Run processor again if the hummus is too thick yet, adding a little more ice as it runs (you can let it run for 4 minutes or so until you reach your desired creamy texture.)
4. Transfer beet hummus to a bowl. Drizzle extra virgin olive oil. Sprinkle feta and parsley on top. Serve with pita wedges or homemade pita chips and veggies for dipping.

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