Hummus dips, 2 ways!
By sharing these 2 recipes, I’m not only sharing 2 super delicious hummus dips -with all the tips and tricks- but I’m also sharing a dream. Hope you enjoy them as much as I do!
Filming by amazing @karma_tannir
Hummus Dips, 2 Ways
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
By sharing these 2 recipes, I'm not only sharing 2 super delicious hummus dips -with all the tips and tricks- but I'm also sharing a dream. Hope you enjoy them as much as I do!
Ingredients
Classic cumin hummus
- 5 cans of chickpeas, drained and rinsed [equals 8cups] (reserve liquid)
- 3 garlic cloves, crushed
- 1.5 cups of tahini
- 1 and 1/4 cups of freshly squeezed lemon
- 6 tbsp liquid from can or cooking liquid (and/or 2-3 ice cubes)
- 3 tsp ground cumin
- 3 tsp salt
- 3 to 4 tbsp extra virgin olive oil, slowly drizzled at the end
Labneh hummus
- 3 cups of boiled chickpeas
- 1 minced garlic clove
- 3 tbsp labneh
- 2 tbsp olive oil
- 1 ice cube and cooking liquid according to consistency
- 1 tsp salt
- 1/2 tsp ground cumin
Method
Classic Cumin Hummus
- 1)
In the bowl of a food processor, place the chickpeas, crushed garlic and the spices.
- 2)
Pulse until starting to come into a chunky paste. While the motor is running on slow, through the funnel, drizzle the lemon juice, the tahini and the oil.
- 3)
Pulse until smooth.
- 4)
Here you can add some of the liquid and/or a cook of ice cubes.
- 5)
The cold ice cubes will help the paste stay light in color.
- 6)
Scrape the sides ion the bowl and pulse one more time. When smooth and ready, remove from the bowl and reserve on the side.
- 7)
Transfer to a serving plate, decorate with the cumin seeds (and some chickpeas if you like) and drizzle with more olive oil.
- 8)
Serve with arabic (pita) bread or any fresh bread of your choice.
Labneh hummus
- 1)
In the bowl of a food processor, place the chickpeas, crushed garlic and the spices.
- 2)
Pulse until starting to come into a chunky paste.
- 3)
While the motor is running on slow, through the funnel, drizzle the olive oil.
- 4)
Pulse until smooth.
- 5)
Here you can add some of the liquid and/or a cook of ice cubes.
- 6)
The cold ice cubes will help the paste stay light in color.
- 7)
Scrape the sides ion the bowl and pulse one more time.
- 8)
When smooth and ready, remove from the bowl and fold in the labneh.
- 9)
Check and season then transfer to a serving plate, decorate with the cumin seeds (and some chickpeas if you like) and drizzle with more olive oil.
- 10)
Serve with arabic (pita) bread or any fresh bread of your choice.
Notes
Filming by amazing @karma_tannir