Hummus Chickpeas Dip Recipes

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SPICY CHICKPEA DIP (HUMMUS)



Spicy Chickpea Dip (Hummus) image

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

6 garlic cloves
1/2 cup tahini
1/2 cup olive oil
1/2 cup lemon juice
3 cups chickpeas, Cooked
kosher salt
1 teaspoon cayenne pepper

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



Hummus image

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

4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce

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.

CHICKPEA DIP (HUMMUS)



Chickpea Dip (Hummus) image

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

2 cups canned chickpeas, drained and rinsed
3 tablespoons tahini
2 garlic cloves, peeled and crushed
2 tablespoons lemon juice, or as needed
1/4 cup olive oil
Kosher salt and freshly ground black pepper

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.

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