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.
CASHEW CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a bowl, combine the vinegar, brown sugar, oyster sauce, sesame oil, 1/4 cup of the soy sauce and 1 tablespoon of the ginger. Set aside.
- Season the chicken with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, 5 to 7 minutes.
- In the same skillet, stir-fry the garlic, bell peppers and remaining 2 tablespoons ginger, keeping them crisp-tender. Deglaze the skillet with the sherry and scrape up any brown bits. Add the reserved soy mixture and cook until the mixture boils, about 1 minute. Whisk together the cornstarch and remaining 1/4 cup soy in a small bowl, then stir the slurry into the skillet. Add the cashews and water chestnuts. Add 1/4 cup water to thin the sauce. Cook for another minute.
- Serve garnished with the scallions and cilantro.
RAW CASHEW CHICKPEA HUMMUS!
Try it and you will wonder why you ever made hummus out of a can before! Not only is this recipe addicting it is very good for you. Enjoy!
Provided by Jazmina
Categories Lunch/Snacks
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In food processor or mortar and pestle grind cashews and garlic until small.
- Add in chickpeas (see note below on how to sprout them), ginger, salt and spices/herbs. Grind until chickpeas are small bits.
- Add in lemon/lime juice and olive oil and blend until smooth. You may need to add a splash of water to reach desired consistency (smooth but not runny).
- That's it your ready to eat enjoy!
- How to sprout chickpeas: Rinse and soak 1 cup of dried chickpeas for 12-24 hours, if soaking for 24 hours rinse and add new water half way through. After they have soaked rinse and place in a large clean glass jar and place cheesecloth over the top with an elastic. Place on its side so the chickpeas get a lot of air circulation in a well lit room. Chickpeas will take 1-4 days to sprout and will need to be rinsed 2-3 times a day. They are ready to eat when the "tail" is 1/4-1/2 inch long :).
RAW CASHEW HUMMUS - BEAN-FREE!
This "hummus" has no chick peas, making it great for a primal/paleo diet or anyone else who doesn't eat beans. There are 3 variations listed (four if you count the base recipe). It was posted on whole9life.com and created by the author of theclothesmakethegirl.blogspot.com
Provided by mayness
Categories Nuts
Time 3h15m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak cashews for at least 3 hours.
- Drain and rinse cashews a few times.
- Place cashews and all remaining ingredients in a food processor.
- Variations: add either the olives, OR red pepper and paprika, OR sun-dried tomatoes. Or, just leave those out for a simple plain "hummus.".
- Puree in the food processor until well blended - it will be very thick.
- Add water 1/4 cup at a time until desired texture.
- Garnish with fresh parsley if desired.
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- If starting with dried beans, place your beans in a large bowl and fill with purified water. The beans will double in size so be sure to cover and leave plenty of extra water for them to soak up, about 2 to 3 times as much water. Soak for 8 -12 hours. Rinse and drain thoroughly. Leave your beans anywhere at room temp and rinse and drain once every 8 – 12 hours for two days. Here is a great guide to sprouting garbanzo beans from the Sprout People for reference.
- Place all your ingredients into your food processor/blender and blend until creamy. Taste for flavor adding anything extra you like. If adding more water, add 1 tablespoon at a time until desired consistency.
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4.7/5 (73)Total Time 10 minsServings 2
- Start by prepping all of your ingredients: Drain 15½ oz. chickpeas in a strainer or colander and rinse thoroughly. Let drain again while you do the other prep.
- Cut 1 lemon in half, remove any visible seeds, and squeeze juice into a small bowl. You should have 3–4 Tbsp.
- Smash 1 garlic clove with the flat side of your knife on a cutting board and remove peel. Continue to mash with side of knife until a paste forms. (You can also grate garlic on a microplane if you have one—you're just looking for a fine paste.)
- Combine drained chickpeas, 3 Tbsp. lemon juice, garlic, ½ cup tahini, ¾ tsp. salt, 10 cracks pepper, ¼ tsp. cumin, and 2 Tbsp. water in a food processor.
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