Easy Hummus Simple And Delicious
Traditional hummus ingredients include garlic, tahini, salt, garbanzo beans, lemon, olive oil, paprika, and parsley and has long been associated with Middle Eastern cuisines. Bean dip would be the western counterpart. For this recipe I opted for lima beans and omitted the tahini.
One of the wonderful things about hummus type preparations is their amazing versatility. You can do almost anything you want to them and they taste amazing. Try adding roasted peppers, or capers and olives. Anchovies make a delicious addition, though, I suppose not for everyone. Substitute black beans or pinto beans or lentils or mix it up and make split pea and lentil hummus. A delicious Southwestern twist could be black bean or pinto bean and chipotle hummus with cilantro and lime. Seriously, the only limit is your imagination.
Served with crisp flat bread, pita bread or tortilla chips hummus makes an amazingly simple and delicious appetizer. Not only is it simple to learn how to make hummus it is seriously good for you too.
Once you discover how easy hummus is to make you will never spend your hard earned dollars on that grocery store garbage again.
Discover How Easy Hummus Is To Make
Easy Hummus Simple And Delicious
Damaged beans and dirt.
Lima beans and damaged beans and dirt. The reason I always recommend that you sort and pick through your beans.
Add the onion, garlic, red pepper, black pepper and salt and cook over medium heat until the onion is just barely translucent.
Add the beans back into the pot and add enough water to just barely cover the beans.
When the beans are done they should look like this.
Transfer the beans to a food processor add the parsley and lemon juice.
Puree on high until you have a smooth paste.
Easy Hummus - Simple, Delicious, And Vegan As Well
Easy Hummus Recipe
- Yield: 1 quart
- Prep Time: 20 minutes - engaged
- Cook Time: 2 to 3 hours
- 8 ounces / 227 grams lima beans
- 1/2 medium onion, rough chopped
- 3 to 4 cloves garlic, rough chopped
- Extra virgin olive oil to coat pot, plus extra
- 2 pinches red pepper
- 5 to 6 grinds black pepper
- 2 teaspoons kosher salt
- 1/2 bunch parsley, picked and rough chopped
- Juice of one lemon
- Paprika to dust
- 4 green onions, sliced thin
- Spread the beans out on a sheet pan and sort through them removing any debris and damaged beans.
- Transfer the beans to a pot and cover with water. Stir the beans around to rinse and pour through a mesh strainer. Rinse the beans in the strainer, and rinse out the pot.
- Add the beans back into the pot and cover with water by two inches. Bring to a rapid boil. Remove from heat and let stand at least an hour, longer is fine. When the beans are ready pour them through a mesh strainer.
- While the beans are draining in the strainer add enough olive oil to liberally coat the bottom of the pot. Place over medium burner and add the onion and garlic. You aren't going to caramelize the onions and garlic so there is no need to preheat the pot. Stir to coat everything, add the red pepper, black pepper and salt and cook over medium heat until the onion is just barely translucent.
- Add the beans back into the pot and add enough water to just barely cover the beans. Put a lid on the pot and bring to a full boil. Uncover the pot, reduce the heat to low and simmer the beans until they are done. If the water level in the beans gets too low put a lid on the pot and continue simmering until done.
- When the beans are done remove from heat and allow to cool to room temperature. Transfer the beans to a food processor add the parsley and lemon juice. Puree on high until you have a smooth paste. While the mixture is pureeing slowly stream extra virgin olive oil into the mixture, to your desired consistency, and taste preference. Taste and adjust the seasoning, if needed. (See Notes)
- Transfer the hummus to a bowl and sprinkle the top with some paprika. This is only for color and entirely optional. Arrange the green onions in a mound in the center of the hummus. Serve immediately or cover with film and refrigerate until ready to serve.
- I really like a pronounced lemon and olive oil flavor so when I made this recipe I used the juice from 2 lemons, and, as I was pureeing the mixture I drizzled some extra virgin olive oil into it.
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