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Ultra-Smooth and Creamy Hummus Recipe – Enhanced Version

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Ingredients

Adjust Servings:
1/2 red onion, thinly sliced
2/3 cup white wine vinegar
2 teaspoons sugar
kosher salt & freshly ground black pepper
2 (15 1/2 ounce) cans chickpeas, drained and rinsed
2 teaspoons baking soda
1/4 cup tahini
1 garlic clove, finely grated
1/3 cup fresh lemon juice, plus additional to taste
3 tablespoons olive oil, plus additional for serving
3 cups about 8 ounces sliced mixed mushrooms
4 sprigs thyme
pita bread, for serving (or crudites)

Nutritional information

303.8
Calories
119 g
Calories From Fat
13.3 g
Total Fat
1.8 g
Saturated Fat
0 mg
Cholesterol
865.6 mg
Sodium
39.1 g
Carbs
7.6 g
Dietary Fiber
2.1 g
Sugars
9.2 g
Protein
189g
Serving Size

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Ultra-Smooth and Creamy Hummus Recipe – Enhanced Version

Features:
  • Gluten Free
Cuisine:

I've never cooked with these ingredients before.

  • 50 min
  • Serves 6
  • Easy

Ingredients

Directions

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Super-Creamy Hummus 2 0


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Steps

1
Done

Place Red Onions in a Medium Bowl and Add White Wine Vinegar, Sugar, 2 Teaspoons Salt. Massage Onions With Your Fingers Until They Begin to Break Down and Vinegar Turns Pink. Set Aside. This Can Be Done Several Hours in Advance, or Up to a Day in Advance; Keep Covered in the Refrigerator.

2
Done

Heat a Large Nonstick Skillet Over Medium-High Heat. Add Chickpeas and Baking Soda and Heat, Stirring Continuously, Until Chickpeas Are Warmed Through and Mixture Begins to Sizzle on the Edges, About 3 Minutes. Continue to Cook, Stirring, For 2 More Minutes.

3
Done

Transfer Chickpeas to a Large Bowl, Fill With Cold Water, and Rinse and Drain 4 to 5 Times, Gently Rubbing the Chickpeas Between Your Hands to Loosen the Skins. When Draining, Use a Small Skimmer to Discard Skins, or Pour Off the Skins from the Top of the Bowl Before Refilling With Fresh Water. Repeat Until the Water Runs Clear and No Skins Remain.

4
Done

Transfer Chickpeas to a Food Processor. Add Tahini, Garlic, Lemon Juice, and Salt to Taste. Process to Form a Thick, Chunky Paste. Add 1/4 Cup Ice Water and Continue Running Processing For an Additional 4-5 Minutes. Add Ice Water by the Tablespoon Until Mixture Is Velvety and Entirely Smooth. Season to Taste With Salt and Additional Lemon Juice. Set Aside.

5
Done

Heat a Large Skillet Over High Heat. Add Olive Oil, Swirl to Coat, and Add Mushrooms and Thyme. Season Generously With Salt and Pepper and Saute, Stirring Occasionally, Until Mushrooms Are Softened and Deeply Golden, About 8-10 Minutes. Remove from Heat and Keep Warm Until Ready to Serve.

6
Done

Spread Hummus in a Thick Layer on a Serving Plate. Scatter With Sauteed Mushrooms and Pickled Red Onions. Dress With a Generous Pour of Olive Oil and Chopped Dill. Serve With Crudites and Pita on the Side.

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Halia Peck

Culinary adventurer on a mission to explore global flavors and cuisines.

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