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Instant Pot® Classic Hummus
Appetizer

Instant Pot® Classic Hummus

5.0

Prep
10 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Combine garbanzo beans with vegetable broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
  3. 3 Strain garbanzo beans, saving 2/3 cup liquid. Place garbanzo beans in the bowl of a food processor; add lemon juice, tahini, olive oil, and garlic. Blend until smooth and creamy, about 3 minutes. Scrape bowl and add reserved 2/3 cup liquid, cumin, and salt; blend for 1 minute more.

By Fioa

Lemon Tahini Yogurt Sauce
Appetizer American

Lemon Tahini Yogurt Sauce

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place garlic cloves in a blender or the bowl of a food processor; process until minced. Add tahini; process about 3 seconds. Add yogurt, lemon zest, lemon juice, and cumin; process until smooth. Season with salt. Transfer to a serving dish.

By Syd

Instant Pot Beet Hummus
Appetizer

Instant Pot Beet Hummus

Prep
10 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Combine vegetable broth, garbanzo beans, and beets in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
  3. 3 Strain garbanzo beans and beets, saving 1/3 cup liquid. Place garbanzo beans and beets in the bowl of a food processor; add lemon juice, tahini, olive oil, and garlic. Blend until smooth and creamy, about 3 minutes. Scrape bowl and add 1/3 cup reserved liquid, cumin, and salt; blend for 1 minute more.

By Allrecipes Member

EZ Restaurant-Style Hummus
Appetizer

EZ Restaurant-Style Hummus

4.6

Prep
10 min
Cook
Total
25 min

Instructions

  1. 1 Place garbanzo beans, 1 1/2 tablespoon reserved aquafaba, and lemon juice in a food processor. Let soak until flavors combine, about 15 minutes.
  2. 2 Pulse soaked garbanzo beans until roughly chopped. Add tahini, olive oil, garlic, cayenne, sugar, salt, and black pepper; blend, thinning with reserved aquafaba, until hummus is smooth and reaches desired consistency.

By Studia Humanitas

Roasted Golden Beet Hummus
Appetizer

Roasted Golden Beet Hummus

Prep
10 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Quarter beets and toss in a bowl with olive oil. Place on the prepared baking sheet.
  3. 3 Roast in the preheated oven until a knife can be easily inserted into a beet, 35 to 40 minutes. Set aside to cool slightly.
  4. 4 Place the beets in a food processor along with the beans, tahini, lemon juice, balsamic vinegar, cumin, turmeric, sea salt, and garlic. Blend until smooth, adding small amounts of reserved bean liquid if the consistency is too thick. Transfer hummus to a serving bowl.

By lutzflcat

Raw Hummus
Appetizer Middle Eastern

Raw Hummus

4.1

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Soak beans for 24 hours. Drain, and let sit for 2 to 3 days until beans' sprouts are about 1/2-inch long. Rinse beans once or twice a day.
  2. 2 Bring a large pot of water to a boil. Remove from heat, and let stand for 1 minute. Place sprouted beans in hot water and let sit for 1 minute. Drain. If you do not do this step, hummus will be awful.
  3. 3 Place sprouted beans into the container of a large food processor. Add tahini, sea salt, lemon juice, and garlic. Process until smooth, adding water if necessary. It will take 3 to 5 minutes to blend. Let sit in the food processor for 5 minutes to allow beans to absorb as much of water as possible. If too thick, add more water, and blend again. Taste and adjust seasonings if needed. Spoon into a serving dish and garnish with paprika.

By EMILKALIL

Chocolate Cake Batter Hummus
Appetizer American

Chocolate Cake Batter Hummus

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine chickpeas, cocoa powder, maple syrup, water, tahini, vanilla extract, and salt in the bowl of a mini food processor. Blend until smooth, scraping down the sides of the bowl. Add additional water, 1 tablespoon at a time, until hummus is smooth.
  3. 3 Serve and enjoy.

By France Cevallos

Vitamix Hummus
Appetizer American

Vitamix Hummus

5.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Pour 1 can of chickpeas with its liquid into a Vitamix or other blender. Drain second can of chickpeas, reserving liquid. Set liquid aside and add chickpeas to the blender.
  2. 2 Heat 1 tablespoon oil in a 6- to 8-inch saucepan over medium-high heat. Add garlic and sauté until just turning golden in color, about 1 minute. Immediately remove from heat and add sautéed garlic with pan oil to the blender.
  3. 3 Use a citrus press to squeeze juice from lemon directly into the blender, avoiding getting seeds into mixture. Add remaining oil, tahini, salt, and cumin.
  4. 4 Blend thoroughly on high speed for 1 to 2 minutes. Add in desired amount of reserved chickpea liquid slowly and continue blending until desired consistency is reached, 2 to 3 minutes. To serve, scoop hummus into a flat serving bowl and spread evenly around in a circular fashion.

By TroyC

Smoky Chipotle Hummus
Appetizer

Smoky Chipotle Hummus

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Blend garbanzo beans, water, tahini, lemon juice, olive oil, chipotle pepper, garlic, and cumin in a food processor until smooth. Add red peppers, cilantro, sun-dried tomatoes, salt, and pepper; pulse to coarsely chop and blend. Transfer to a serving bowl.

By SAVVYHOSTESS

Easy Roasted Red Pepper Hummus
Appetizer Middle Eastern

Easy Roasted Red Pepper Hummus

4.4

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine chickpeas, tahini, lemon juice, and garlic in the bowl of a food processor; pulse until blended. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper.
  2. 2 Transfer hummus to a small bowl, cover, and chill until ready to serve.

By MARBALET

Real Hummus
Appetizer Middle Eastern

Real Hummus

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Chop garlic in a blender.
  2. 2 Pour chickpeas into the blender, reserving about 1 tablespoon for garnish. Add reserved liquid, lemon juice, tahini, and salt to taste; blend until creamy and well mixed.
  3. 3 Transfer mixture to a medium serving bowl. Drizzle olive oil and sprinkle pepper over the top. Garnish with reserved chickpeas.

By ROYHOBBS

Authentic Kicked-Up Syrian Hummus
Appetizer Middle Eastern

Authentic Kicked-Up Syrian Hummus

4.7

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Place unpeeled garlic cloves in the middle of a large square of aluminum foil. Drizzle cloves with 1 tablespoon olive oil; wrap in foil.
  3. 3 Roast in the preheated oven for 10 to 15 minutes until golden brown. Remove from the oven and allow to cool, 5 to 10 minutes.
  4. 4 Squeeze roasted garlic out of the peels into a food processor. Add garbanzo beans, tahini, lemon juice, cumin, salt, and remaining 1 tablespoon olive oil. Process until very creamy.

By Mary

Baba Ghanoush
Appetizer Middle Eastern

Baba Ghanoush

4.6

Prep
15 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  2. 2 Place eggplant on the prepared baking sheet, and pierce holes in the skin with a fork. Roast in the preheated oven, turning occasionally, until very soft and tender, 30 to 40 minutes. Set eggplant aside until cool enough to handle; slice in half and scoop flesh into a colander or fine mesh sieve over a bowl; drain for 5 minutes.
  3. 3 Place eggplant, lemon juice, tahini, sesame seeds, and garlic in blender, and puree. Season with salt and pepper to taste.
  4. 4 Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate the baba ghanoush until completely chilled before serving.

By Tali

Wasabi and Soy Sauce Hummus
Appetizer Middle Eastern

Wasabi and Soy Sauce Hummus

4.3

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine about 1/2 the chickpeas, soy sauce, olive oil, lemon juice, tahini, wasabi powder, garlic, and black pepper in a blender; blend until smooth, scraping down the sides of the blender bowl with a spatula to assure ingredients fully integrated. Scrape mixture into a bowl.
  2. 2 Put remaining chickpeas into the blender, reserving 5 to 7 individual beans for later use. Blend until smooth, adding reserved liquid from the cans if moisture is needed to get them smooth; add to the prior batch and stir.
  3. 3 Make a shallow pool in the center of the hummus with the back of a spoon; garnish with reserved chickpeas and a small amount of olive oil.
  4. 4 Cover bowl with plastic wrap and refrigerate at least 1 hour.

By Major Tommy

Black Bean Hummus
Appetizer Greek

Black Bean Hummus

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Drain beans and reserve liquid.
  2. 2 Place garlic into the bowl of a food processor and pulse until minced. Add black beans, 2 tablespoons bean liquid, lemon juice, tahini, cumin, salt, and cayenne pepper; process until smooth, scraping down the sides as needed.
  3. 3 Taste and add additional bean liquid, lemon juice, tahini, cumin, salt, and cayenne pepper as needed. Transfer to a serving bowl and sprinkle with paprika. Arrange Greek olives over top.

By Allrecipes Member

Spiced Sweet Roasted Red Pepper Hummus
Appetizer Greek

Spiced Sweet Roasted Red Pepper Hummus

4.7

Prep
15 min
Cook
Total
95 min

Instructions

  1. 1 In an electric blender or food processor, purée garbanzo beans, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Use long pulses to process until mixture is fairly smooth and slightly fluffy, scraping down the sides in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour or up to 3 days.
  2. 2 Return to room temperature and sprinkle with chopped parsley before serving.

By MARBALET

Roasted Beet and Goat Cheese Dip with Pistachios
Appetizer

Roasted Beet and Goat Cheese Dip with Pistachios

4.0

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat oven to 400 degrees F.
  2. 2 Wash beets. Individually wrap beets in a square of Reynolds Wrap® Aluminum Foil. Place on a baking sheet and bake for 45 minutes. Allow them to cool until they are able to be handled.
  3. 3 Remove the skins by hand or by rubbing with a paper towel. Cut beets into chunks. Transfer to a food processor or heavy-duty blender.
  4. 4 Add goat cheese, garlic, yogurt, tahini, thyme, lemon juice, salt, honey and olive oil. Pulse until smooth and thoroughly combined. Taste and adjust seasoning if desired. Transfer to a serving bowl or platter. Sprinkle with pistachios and drizzle with olive oil. Serve with crackers, raw veggies or crispy pita wedges.

By Reynolds KitchensR

Sweet Potato Hummus
Appetizer Middle Eastern

Sweet Potato Hummus

4.5

Prep
20 min
Cook
45 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Poke holes all over sweet potatoes with a fork.
  3. 3 Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool. Cut sweet potatoes in half lengthwise.
  4. 4 Combine garbanzo beans and olive oil in a blender and pulse several times to mash. Scoop flesh out of sweet potato peels and add to the blender; pulse to combine. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture; blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.

By mickdee

Harissa Hummus
Appetizer African

Harissa Hummus

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine harissa powder and 1 teaspoon chickpea liquid in a bowl. Whisk until a smooth paste forms, adding more liquid as needed. Set aside.
  2. 2 Reserve about 1/2 cup of whole chickpeas for garnish. Add remaining chickpeas to the bowl of a food processor. Add 1/3 cup olive oil, tahini, 1 tablespoon lemon juice, and garlic; blend until smooth. Mix in reserved harissa paste and more chickpea liquid if needed, to maintain a creamy consistency. Taste and adjust olive oil and lemon juice amounts until flavor is smooth and nutty with a kick, and not overpowered by any one element.
  3. 3 Transfer hummus to a serving dish. Top with reserved 1/2 cup chickpeas, olives, cilantro, harissa powder, and any remaining olive oil. Serve at room temperature.

By Buckwheat Queen

Chef John's Baba Ganoush
Appetizer Middle Eastern

Chef John's Baba Ganoush

4.9

Prep
15 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.
  2. 2 Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.
  3. 3 When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.
  4. 4 Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.
  5. 5 Cover bowl with plastic wrap and refrigerate until completely chilled. Stir in mint and parsley, and taste to adjust seasonings before serving.

By John Mitzewich