EASY CANNED CHICKPEA HUMMUS
Boiling canned chickpeas in water for 20 minutes before puréeing them gives you the silky-smooth texture you normally only get in from-scratch hummus.
Provided by The Epicurious Test Kitchen
Categories Chickpea Hummus Garlic Lemon Juice Tomato Summer Dinner Wheat/Gluten-Free Kid-Friendly Small Plates
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- Place chickpeas in a medium pot and cover with water by 1". Bring to a boil over high heat, then reduce heat to medium-low and simmer, undisturbed, until chickpeas start falling apart, about 20 minutes. Reserve 1 cup cooking liquid, then drain chickpeas.
- Transfer chickpeas to a food processor. Add garlic, lemon juice, tahini, salt, and 2 Tbsp. reserved cooking liquid and process for a full 5 minutes (set a timer for this) until creamy and smooth. If at any point the hummus appears dry or very thick, add cooking liquid 1 Tbsp. at a time. With the motor running, stream in oil and process just until combined. Transfer to a medium bowl and drizzle with more oil.
- Do Ahead: Hummus can be made 5 days ahead. Let cool, then cover and chill.
SPICY HUMMUS: QUICK CHICKPEA SPREAD
Provided by Rachael Ray : Food Network
Time 5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste. Transfer to a small dip dish and surround spread with warm pita wedges. This recipe makes a great appetizer, or anytime snack.
- Tidbit: this is a fantastic dish to take to a pot luck or block party -- it's always a hit!
CHICKPEA DIP (HUMMUS)
Provided by David Kamen
Categories Condiment/Spread Food Processor Side No-Cook Chickpea Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- 1. In the bowl of a food processor, combine the chickpeas, tahini, garlic, lemon juice, 2 tablespoons of olive oil, and salt and pepper to taste. Purée the mixture into a smooth paste, adding water to thin the mixture as necessary.
- 2. Adjust the seasoning with lemon juice, salt, and pepper to taste. Refrigerate until ready to serve. Serve garnished with the remaining 2 tablespoons olive oil.
HUMMUS
For a quick dip, make Ina Garten's Hummus recipe from Barefoot Contessa on Food Network; use tahini, garlic and lemon juice to brighten up canned chickpeas.
Provided by Ina Garten
Categories appetizer
Time 10m
Yield about 2 3/4 cups
Number Of Ingredients 7
Steps:
- Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.
SPICY CHICKPEA DIP (HUMMUS)
This is one of those easy dip recipes that can be throw together rather quickly. You can skip the cayenne pepper if you wish; its still yummy.
Provided by Loves2Teach
Categories Vegetable
Time 5m
Yield 4 cups of dip, 6 serving(s)
Number Of Ingredients 7
Steps:
- Place the garlic, tahini, olive oil, lemon juice, and salt in a food processor or blender and puree until the garlic is finely chopped (if preparing by hand, finely dice and mash the garlic, then mix with the other ingredients).
- Add the chickpeas and continue mixing to a smooth paste.
- Garnish with the cayenne pepper.
- Served at room temperature or chilled.
HUMMUS (CHICKPEAS DIP)
Make and share this Hummus (Chickpeas Dip) recipe from Food.com.
Provided by Me chef
Categories Spreads
Time 10m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Process all ingredients in a food processor (reserving a few chick peas for garnish) until you get a smooth paste with no chunks.
- Plate dip in an oval serving dish, drizzle with olive oil and garnish with the reserved chick peas.
- Serve hummus with Arabic bread for dipping.
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CHICKPEA SHAWARMA DIP | MINIMALIST BAKER RECIPES
From minimalistbaker.com
5/5 (80)Total Time 30 minsCategory Appetizer, Dip, SideCalories 238 per serving
- Top with oil, sugar, and spices* and toss to combine. Then spread on a bare or parchment-lined baking sheet. Bake for 20-22 minutes or until deep golden brown and fragrant. Set aside.
- In the meantime, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water or almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.
- Lastly, prepare parsley-tomato salad by adding parsley, tomato and onion to a small mixing bowl and dressing with lemon juice, olive oil, salt, and pepper. Toss and set aside.
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From urbanfarmie.com
Ratings 3Category Dips, Side DishCuisine IndianTotal Time 15 mins
- Drain the chickpeas, saving 1 tablespoon of the brining liquid (aquafaba). If you're using dry chickpeas, just add a tablespoon of water instead.
- Add the drained chickpeas, 2-3 garlic cloves, 1 chopped jalapeno, along with a teaspoon each of turmeric, red chili powder and cumin powder to a food processor. Pulse until the ingredients are processed to a creamy mixture. Add about a tablespoon of olive oil to this and continue pulsing.
- Transfer to a bowl and garnish with a tablespoon of olive oil, some fresh lemon juice and top with cilantro for a super easy chickpea dip your family will love!
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