Time 20m Yield 3-1/2 cups. Number Of Ingredients 10 Steps:
In a food processor, combine the beans, tomatoes, water, oil, garlic, pepper flakes, salt and pepper; cover and process until blended. Place in a serving bowl; sprinkle with basil if desired. Serve with pita chips and/or vegetables.
Time 1h15m Yield 16 Number Of Ingredients 10 Steps:
Place garlic, salt, tahini, and lemon juice into a food processor; process until smooth. Pour in the garbanzo beans and 1/2 cup olive oil; process until smooth again, scraping the sides of the bowl occasionally. Once smooth, add the sun-dried tomatoes, and pulse until they have been chopped to very small pieces and are incorporated into the hummus. Finally, add the basil, and pulse a few times until mixed in. Spread the hummus into a shallow serving dish, and make a few decorative grooves on top. Refrigerate at least 1 hour, then drizzle with 2 tablespoons olive oil and sprinkle with paprika before serving.
Time 5m Number Of Ingredients 8 Steps:
Process all ingredients in a food processor or blender until smooth, adding more liquid if needed. That’s it! Enjoy your homemade hummus. If you prefer, you can also add the sun-dried tomatoes last, and process the hummus until the tomatoes are finely diced rather than completely smooth. This will give your hummus a bit of extra texture if you prefer. If your blender isn’t strong enough to handle the sun-dried tomatoes, you may need to give them a quick coarse chop.
Time 10m Yield 2 cups Number Of Ingredients 11 Steps:
In food processor, add all ingredients except tomatoes. Process until smooth. Place in a small dish and add tomatoes mixing evenly. Serve with crackers, celery sticks, pita wedges, etc.
Time 4m Yield 1 cup, 1 serving(s) Number Of Ingredients 6 Steps:
In the food processor/electric chopper, add garlic and tomatoes. Turn on to chop the ingredients (if not slicing ingredients first, I think this is faster). Add chickpeas, water, salt and pepper. Pulse the entire mixture, stirring once in the middle, until it’s smooth and there are no chunks. Enjoy! Pitas cut into wedges, top of pita pocket seperated from bottom pocket, sprayed with cooking spray on both sides, and baked for 15 minutes at 400 degrees make a light, crispy accompaniment.
Time 2h20m Yield 12 or more servings Number Of Ingredients 8 Steps:
If time allows, soak chickpeas in water to cover overnight; if not, boil in water to cover for 2 minutes, then soak for 2 hours. In a pot, combine chickpeas and tomatoes in water to cover and simmer, partially covered, until chickpeas are very tender, adding water if necessary. Drain, reserving a little cooking liquid. Combine in a food processor with salt, pepper, garlic, oil, pimentón if using and reserved cooking liquid as necessary to get machine going. Purée, then add lemon juice to taste, along with more oil, pimentón or salt if desired. Serve with pita chips or raw vegetables. (This will keep, refrigerated, for about a week.)
