#dals

This Mediterranean-style, creamy, delicious, and high in protein Roasted Beet Hummus dip can be served with fresh, warm Pita or Naan bread!https://tap.link/UsAndPlus

A classic recipe for the famous hummus. A chickpeas puree with tahina paste, garlic & lemon juice.

It is so easy to make hummus right at home, in about 5 minutes. This dip makes the perfect snack with some pita chips, veggies or pretzels. You could also make hummus toast or use it as a yummy sandwich/wrap spread or even thin it out with more water and use it as a salad dressing or toss it over pasta. Recipe source : gimmesomeoven.com

No tahini? No problem. If you got any nut butter at home and you have a bullet/blender machine, this one is for you. *Keto and Type O diet friendly recipe.

This hummus is very easy to make and uses basic kitchen ingredients. We've tried it with black beans too when out if chickpeas and it with amazing (even though the colour was strange!). It’s very thick and creamy. Ours is very thick but if you want is thinner, splash in a little cold water to your food processor. Because one of us has turned 9 we made this hummus to eat with party food 🎉. We hope you will enjoy it!#january2026

This is a modification of J. Kenji Lopez-Alt's Serious Eats recipe for hummus for our taste. It requires the use of a powerful blender to achieve the creamy texture of beans.The main modification is with the tahini recipe. We wanted more garlic and acidity in less tahini paste, and want a slightly larger kick of cumin.

Made this for the SF meet and eat last Saturday! The garlic and cayenne pepper give it some heat. Do not let the green color turn you away, it is delicious!

Amazing Gluten-Free Free food on a budget. All my food is created with love & and an understanding of unique dietary needs. I cook for my wife who has Celiacs disease & multiple food sensitivities which I gladly share it with you. Enjoy!

Quick, easy snack.

This recipe was modified from a restaurant trick to get ultra smooth hummus by processing the tahini first with sodium citrate and ice water. The sodium citrate helps retain the emulsion between the tahini oil and lemon juice. Instead of using soaked and cooked chickpeas, ive modified the recipe to use 1 large can of precooked chickpeas for convenience, but they require further cooking to soften. I add a healthy dose of lemon because i like the tartness and I think rosemary really compliments the earthy flavors of the chickpeas, but this could be left out or substituted for other herbs and flavors.

I love hummus! I used a lot of different recipes, but this one has been the most consistent and with plenty of flavor! This is a a basic recipe to which you can add different ingredients for different flavors, like roasted red pepper.