Jun 192016
 

This recipe has been very popular to those who have tried it, so I feel compelled to add one more Hummus recipe to the website. I’m not sure that it is technically Hummus as it is made from Cannelini beans and not Garabanzo beans, but I’ll leave the arguments to the connoisseurs of correctness. The Rosemary gives this Hummus quite a different flavor than the traditional ones and we like it especially with vegetables even though it is very good with Pita bread. Another selection for my growing list of vegetarian friends.

Roasted Garlic & Rosemary Hummus

Ingredients

  • 2 cans Cannelini beans
  • 12 Cloves of garlic, basically a whole head
  • 1/3 cup extra-virgin olive oil
  • 3 or 4 sprigs of fresh Rosemary
  • Juice of 1 lemon
  • Dash of Cayenne pepper to taste
  • Salt to taste

Instructions

  1. Peel the garlic cloves and cut in half.
  2. Put the olive oil and garlic in a small frying pan and cook uncovered over medium heat until the garlic starts turning golden brown. (About 5 to 7 minutes)
  3. Remove from heat and let cool.
  4. Rinse the Cannelini beans an place in food processor.
  5. Remove the Rosemary leaves from the stem and add to the food processor.
  6. Add the salt, lemon juice and Cayenne pepper.
  7. When the garlic and oil have cooled, add them to the food processor.
  8. Process until the mixture is smooth, adding a little water if it is too thick.
  9. Taste and adjust seasonings.
http://karneyfamilyrecipes.com/2016/06/19/roasted-garlic-rosemary-hummus/

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Dec 152011
 

This is a variation of the basic hummus recipe. We usually serve it with whole wheat pita bread triangles that have been brushed with Olive Oil and toasted in the oven. This is a quick, easy, healthy and delicious recipe.

Basil & Garlic Hummus (Variation 3)

Ingredients

  • 2 15 oz. cans Garabanzo Beans (Chickpeas)
  • 2-3 Cloves Garlic
  • 1 C Fresh Basil Leaves
  • Water
  • Juice of 1 lemon
  • 1/2 tsp. Ground Cumin
  • 1 Dash of Cayenne pepper
  • 1 Dash of Salt
  • 2 Tbsp. Extra Virgin Olive Oil

Instructions

  1. Drain and rinse beans.
  2. Put the beans, garlic, lemon juice, basil leaves and spices in a food processor and start blending.
  3. Slowly add just enough water to make a smooth mixture.
  4. Blend very well and slowly add the Olive Oil to the running food processor.
  5. Finish blending and serve.
http://karneyfamilyrecipes.com/2011/12/15/basil-garlic-hummus-variation-3/

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Dec 152011
 

This is a variation of the basic hummus recipe. We usually serve it with whole wheat pita bread triangles that have been brushed with Olive Oil and toasted in the oven. This is a quick, easy, healthy and delicious recipe.

Red Pepper Hummus (Variation 2)

Ingredients

  • 2 15 oz. cans Garabanzo Beans (Chickpeas)
  • 2-3 Cloves Garlic
  • 1 Small jar roasted red sweet peppers
  • Juice of 1 lemon
  • 1/2 tsp. Ground Cumin
  • 1 Dash of Cayenne pepper
  • 1 Dash of Salt
  • 2 Tbsp. Extra Virgin Olive Oil

Instructions

  1. Drain and rinse beans.
  2. Put the beans, garlic, lemon juice and spices in a food processor and start blending.
  3. Slowly add the red peppers to just make a smooth mixture. (If you add too many, the mixture will become runny)
  4. Blend very well and slowly add the Olive Oil to the running food processor.
  5. Finish blending and serve.
http://karneyfamilyrecipes.com/2011/12/15/red-pepper-hummus-variation-2/

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Dec 152011
 

Here’s a slightly different version of the basic hummus recipe. This version uses Cannelini Beans and is smoother and whiter than the basic recipe. Serve with pita triangles that have been brushed with Extra Virgin Olive Oil and toasted in the oven. 

Hummus (Variation 1)

Ingredients

  • 2 15 oz. cans Cannelini Beans
  • 2-3 Cloves Garlic
  • Juice of 1 lemon
  • 1/2 tsp. Ground Cumin
  • 1 Dash of Cayenne pepper
  • 1 Dash of Salt
  • 2 Tbsp. Extra Virgin Olive Oil

Instructions

  1. Drain and rinse beans.
  2. Put the beans, garlic, lemon juice and spices in a food processor and start blending.
  3. Add a little water if necessary to make a smooth mixture.
  4. Blend very well and slowly add the Olive Oil to the running food processor.
  5. Finish blending and serve.
http://karneyfamilyrecipes.com/2011/12/15/hummus-variation-1/

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Dec 152011
 

Hummus is a staple of North Africa and the Middle East. This is my own recipe that has less fat than others as I don’t use Tahini which is high in fat. Hummus can be enhanced and modified in many ways. We usually serve it with whole wheat pita bread triangles that have been brushed with Olive Oil and toasted in the oven. This is a quick, easy, healthy and delicious recipe.

Hummus (Basic Recipe)

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients

  • 2 15 oz. cans Garabanzo Beans (Chickpeas)
  • 2-3 Cloves Garlic
  • 1/4 C Sesame seeds (Toasted)
  • 1/4 C Water (Approximate)
  • Juice of 1 lemon
  • 1/2 tsp. Ground Cumin
  • 1 Dash of Cayenne pepper
  • 1 Dash of Salt
  • 2 Tbsp. Extra Virgin Olive Oil

Instructions

  1. Drain and rinse beans.
  2. Toast the sesame seeds in a frying pan until they become fragrant and start to brown.
  3. Put the beans, garlic, lemon juice, sesame seeds, and spices in a food processor and start blending.
  4. Slowly add enough water to make a smooth mixture.
  5. Blend very well and slowly add the Olive Oil to the running food processor.
  6. Finish blending and serve.
http://karneyfamilyrecipes.com/2011/12/15/hummus-basic-recipe/

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