Mediterranean Chickpea Hummus Recipes
21 MEDITERRANEAN CHICKPEA RECIPES THAT ARE NOT HUMMUS: HOW TO COOK CHICKPEAS
Once you learn how to cook chickpeas on the stovetop, you can store them in the fridge for up to 5 days to use in any of my Mediterranean chickpea recipes!
Provided by Suzy Karadsheh
Categories Dinner
Time 50m
Number Of Ingredients 6
Steps:
- Soak the chickpeas. You can either soak them overnight or try the quick soaking method. To soak overnight, put the chickpeas in a large bowl and add plenty of water to cover the chickpeas by a good 3 inches. Set aside for 24 hours. For the quick soak method, put the chickpeas in a pot and add 6 cups of water. Bring to a boil and cook for 2 minute. Turn the heat off, cover and let the chickpeas soak for 1 hour. Drain.
- Stovetop Method. In a large cooking pot, put the chickpeas and 1 teaspoon of baking soda. Cook over medium-high heat, tossing constantly for about 3 to 4 minutes. Add 7 cups of water to cover the beans by several inches. Season with a big pinch of kosher salt (about 1 teaspoon or more if you like). Add the bay leaf and garlic. Bring to a boil, then turn the heat down and simmer, skimming off any foam or skins that float to the top. Chickpeas will cook anywhere from 40 minutes to 1 ½ hour or until tender (cooking time will vary depending on the type and freshness of the chickpeas).
Nutrition Facts : Calories 138.4 kcal, Carbohydrate 23.1 g, Protein 7.3 g, Fat 2.3 g, SaturatedFat 0.2 g, Sodium 54.8 mg, Fiber 6.6 g, Sugar 4 g, UnsaturatedFat 1.5 g, ServingSize 1 serving
MEDITERRANEAN HUMMUS BOWL
This is a super easy and super healthy dish inspired by the Mediterranean diet that can be easily served for lunch or light dinner. The best part is that this Mediterranean Hummus Bowl can be ready in 10 minutes.
Provided by Edyta
Categories Bowl Healthy lunch
Time 10m
Number Of Ingredients 17
Steps:
- Turn on the food processor, drop the garlic down the food tube, and process until minced.
- After the garlic is fully processed, then add the remaining ingredients to the processor and process until you get the consistency you like.
- Check the seasoning and if needed you may add more salt or lemon juice.
- In a bowl place together: greens, tomatoes, olives, chickpeas, feta, and hummus.
- Sprinkle with lemon juice and drizzle with olive oil.
- Season with salt, pepper, and oregano.
- Enjoy!
Nutrition Facts : Calories 313 kcal, Carbohydrate 23 g, Protein 11 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 714 mg, Fiber 7 g, Sugar 3 g, ServingSize 1 serving
EASY HUMMUS RECIPE: HOW TO MAKE HUMMUS
How to make hummus the traditional way. No fuss. No extra flavors added. Just a plain, classic homemade hummus recipe. And a couple of tricks will ensure you achieve the best hummus ever--thick, smooth, rich, and ultra creamy. Be sure to see the video tutorial as well.
Provided by Suzy Karadsheh
Categories Appetizers
Time 20m
Number Of Ingredients 9
Steps:
- Add chickpeas and minced garlic to the bowl of a food processor. Puree until a smooth, powder-like mixture forms.
- While processor is running, add ice cubes, tahini, salt, and lemon juice. Blend for about 4 minutes or so. Check, and if the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach desired silky smooth consistency.
- Spread in a serving bowl and add a generous drizzle of Early Harvest EVOO. Add a few chickpeas to the middle, if you like. Sprinkle sumac on top. Enjoy with warm pita wedges and your favorite veggies.
Nutrition Facts : Calories 176 calories, Sugar 3.1 g, Sodium 153.2 mg, Fat 8.7 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 19.4 g, Fiber 5.2 g, Protein 7.2 g, Cholesterol 0 mg
MEDITERRANEAN CHICKPEA HUMMUS
The ultimate Hummus dip no one can resist! There won't be anything left in the bowl by the end of the evening.
Provided by rainna
Categories Moroccan
Time 10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Blend garlic first.
- Add chickpeas, pulse for a few times at first, then puree, adding tahini paste through the feeder.
- Add in olive oil, lemon juice, soya sauce.
- Scrape down the sides of the bowl, then add salt, cumin, coriander, cayenne, lemon juice and water.
- Blend to a smooth paste.
- Transfer to a bowl, and garnish with some chopped parsley and cilantro leaves.
MEDITERRANEAN QUINOA HUMMUS BOWLS
These Mediterranean quinoa bowls combine quinoa, roasted eggplant, crispy chickpeas, and hummus for a healthy and satisfying vegan meal. High protein, flavorful & great for meal prep too!
Provided by Alyssa
Categories Main Course Salad Side Dish
Time 35m
Number Of Ingredients 11
Steps:
- Begin with the eggplant: preheat the oven to 425ºF. Slice eggplant into 1/2" rounds, then slice those rounds in half. Place on a baking sheet and spray with cooking spray. Season with salt and pepper on both sides. Bake for 25 - 30 minutes, flipping halfway through, until golden brown and crispy on the outside.
- Prepare four bowls. Add to each: 1/2 cup chickpeas, 1/4 cup tomatoes, 1/2 cup quinoa, 1 cup greens, 1/4 cup hummus, 2 tablespoons olives. Drizzle with tahini sauce and garnish with fresh herbs.
- Serve immediately and enjoy!
Nutrition Facts : ServingSize 1 bowl, Calories 412 kcal, Carbohydrate 61 g, Protein 18 g, Fat 13 g, SaturatedFat 2 g, Sodium 520 mg, Fiber 17 g, Sugar 10 g
MEDITERRANEAN HUMMUS (PALEO, GF)
Steps:
- Preheat the oven to 400 degrees.
- Cover a cookie sheet in aluminum foil and pour 1 Tbs olive oil on top.
- Put the eggplant, red peppers and cauliflower florets on the pan and mix into the olive oil. Flip the veggies around and make sure they are nicely coated in the oil.
- Cook for 40 minutes. Make sure to flip the pan half way through.
- Let the veggies cool.
- Then put the roasted vegetables, tahini, 4 Tbs olive oil, lemon juice, salt, garlic powder, pepper and cumin into a blender and mix.
- Blend the ingredients until they turn into a hummus texture. Scrape the sides of the blender with a spatula as needed. This all should take about 5 minutes, depending on the setting of your blender.
- Once the hummus is done, garnish it with some paprika and olive oil, and enjoy!
More about "mediterranean chickpea hummus recipes"
SPICY CILANTRO CHICKPEA HUMMUS RECIPE | …
From chefdehome.com
Cuisine MediterraneanCategory Appetizer, Dip, SnackServings 4Total Time 10 mins
THE BEST MEDITERRANEAN HUMMUS – TASTY MEDITERRANEO
From tastymediterraneo.com
HOW TO MAKE HUMMUS: HOMEMADE CHICKPEA HUMMUS …
From healthywaymag.com
Estimated Reading Time 5 mins
- Soak the chickpeas in water. Before starting our hummus recipe put the chickpeas in a bowl full of water. This step is necessary to soften and hydrate the legumes that need to be cooked afterwards.
- Cook the chickpeas. Once the chickpeas have been in the water for 8 to 10 hours, drain them and place them dry in a pan to cook them. In this pan, put a spoonful of bicarbonate and cook them for 3 minutes at high fire.
- Remove skins. After the 3 minutes have gone by, put a liter and a half of water in the pan with the chickpeas and wait until it boils. While the chickpeas are cooking, with a spoon or skimmer, remove the skins that you will see at the surface of the pan, so that the chickpeas are clean and peeled.
- Crush the chickpeas. Once the chickpeas are clean, wet and soft, put them in a tube or container to crush them. This can be done with the mixer, the blender, or a cooking robot.
- Add the water. After crushing the mixture for approximately 5 minutes, add 100 milliliters of freezing cold water. This step aims to make the sauce creamy and the ingredients well incorporated.
- Serve. You can serve your homemade hummus with any leaf as decoration, for instance, mint, parsley or coriander. Finally, add a little olive oil over the hummus to enhance the flavors and get a look just like the traditional hummus.
BEST MEDITERRANEAN HUMMUS EGG SMASH - HOW TO MAKE …
From goodhousekeeping.com
Servings 8Estimated Reading Time 2 minsCategory Appetizers, SnackTotal Time 30 mins
QUICK AND EASY MEDITERRANEAN CHICKPEA SALAD - PINCH ME GOOD
From pinchmegood.com
Cuisine MediterraneanTotal Time 30 minsCategory Quick And Easy SaladsCalories 135 per serving
- Preheat the oven to 400 degrees F and line a baking sheet with cooking spray. Place the chickpeas onto a clean paper towel and lightly pat them dry. Transfer the chickpeas to the baking sheet and spread them out evenly in a single layer.
- Add the chopped cucumber, cherry tomatoes, red bell pepper, olives, and red onion to a medium size mixing bowl and lightly toss. Sprinkle in the herbs.
MEDITERRANEAN CHICKPEA BURGER - DARN GOOD VEGGIES
From darngoodveggies.com
5/5 (1)Category EntreesAuthor AbbytCalories 260 per serving
- Add the sun dried tomatoes to your food processor and pulse 3-4 times until finely chopped. Add the remaining ingredients and process until a chunky batter forms.
- Transfer the mixture to a bowl, cover with plastic wrap, and place in the fridge for four hours or overnight. This is optional, but helps create the best texture.
- Preheat the oven to 425 degrees. Line a sheet pan with parchment paper and mist with cooking spray. Form the mixture into 4 patties, place on the baking sheet and mist the tops with cooking spray. Bake for 20 minutes, flip, and bake for another 15-20 minutes until golden. Let cool for 10 minutes before serving.
MEDITERRANEAN CHICKPEA AND FARRO SALAD - HUMMUSAPIEN
From hummusapien.com
5/5 (6)Total Time 35 minsCategory Lunch And DinnerCalories 343 per serving
- Cook farro according to the package directions. Once it's done, drain any excess water and transfer to a medium bowl. Place bowl in the freezer for at least 20 minutes to expedite cooling while you finish prepping.
- Meanwhile, make the dressing. Place bell peppers, parsley, onion, olives, sun-dried tomatoes, and chickpeas in a large mixing bowl. Crumble on the feta (I like to use a block of feta that I crumble for the best flavor).
- Add the cooled farro and dressing and toss everything to combine. Serve chilled, as the flavor will get even better once it's sat in the refrigerator!
MEDITERRANEAN CHICKPEA WRAPS (MEAL PREP OPTION) - BEAUTY BITES
From beautybites.org
Category MainCalories 485 per serving
- For the chickpeas: Put 1 cup of chickpeas (canned, rinsed and drained) in a non-stick pan and cook with 1 Tbsp of olive oil at medium heat. Add 1 garlic clove, the dried mint and the crushed red pepper. Stir until all chickpeas are coated. Then turn the heat off.
- Tahini Sauce: In a small jar or a bowl mix the tahini with the lemon juice and garlic. Add 1-2 Tbsp of water until you reach the desired texture and creaminess. I used 2 Tbsp of water in this recipe.
- Arranging the wraps: In the middle of the tortilla add a handful of spinach leaves, 2-3 Tbsp of chickpeas, 2 Tbsp of hummus, 2-3 Tbsp of the tomato-cucumber salad. Finally spread a tbsp of the tahini sauce over everything and wrap.
MEDITERRANEAN CHICKPEA NAAN WRAPS FROM THE FITCHEN
From thefitchen.com
5/5 (11)Estimated Reading Time 5 minsCategory MainsTotal Time 20 mins
- In a large skillet, bring 2 teaspoons of olive oil to medium. Add chickpeas, seasonings, and lemon juice. Sauté 8-10 minutes until heated.
- Warm naan wraps in the oven until they're pliable (most brands have directions on the packaging), then remove and place each on an individual, large piece of parchment paper. Spread hummus onto the wraps – I like to spread a generous amount all on one half of the wrap for easier folding. Then spoon chickpeas onto the hummus, dividing evenly between the two wraps.
- Top with desired veggies, then fold the naan in half and wrap in parchment. Stow them away in your picnic basket or cooler until you're ready to roll!
MEDITERRANEAN BAKED SWEET POTATOES | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.9/5 (638)Calories 308 per servingCategory Entree, Side
- Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time (45 min - 1 hour).
- Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size).
MEDITERRANEAN CHICKPEA WEDGE SALAD - AHEAD OF THYME
From aheadofthyme.com
5/5 (4)Total Time 35 minsCategory SaladCalories 403 per serving
- In a medium bowl, combine chickpeas, olive oil, cumin, paprika, coriander, cinnamon, salt and pepper. Stir to combine, then place on a large half sheet baking pan lined with parchment paper, making sure the chickpeas are in a single layer.
- Bake for 25 minutes, shaking the pan halfway through to ensure they crisp up evenly on all sides. Set aside to cool.
MEDITERRANEAN HUMMUS + VIDEO | SILK ROAD RECIPES
From silkroadrecipes.com
Ratings 10Total Time 1 hr 5 minsCategory AppetizersCalories 296 per serving
- Soak the dried chickpeas overnight in a large bowl covered by 2.5 cups water. Cover with kitchen towel and set aside. If using canned chickpeas, skip this step go to Step 2 below.
- Drain and rinse the chickpeas. To a large saucepan or skillet over high heat add the chickpeas and baking soda. Toss to coat and dry cook 2-3 minutes, stirring often.
- Add the 6.5 cups of water and bring to a boil. Cook for 30 minutes (See Note 4) over medium heat. Skim any foam and skins that floats to surface. Chickpeas are done when they break up easily when pressed between thumb and finger. Drain and transfer to food processor. At this stage you can pick through to remove any skins, but I feel the food processor going at 5 minutes does a fantastic job of creating a creamy texture.
- Process cooked chickpeas to a thick paste. Stop and scrape down the sides. With motor running add the tahini, lemon juice, garlic, salt and cumin. Next, with motor still running, drop in the ice cubes and mix for a total of 5 minutes. You want the creamiest, smoothest paste.
TRADER JOE'S MEDITERRANEAN HUMMUS RECIPE | RECIPE SELF
From recipeself.com
Ratings 26Servings 4Cuisine MediterraneanCategory Side Dishes
MEDITERRANEAN BRAISED CHICKPEA RICE BOWLS - THIS SAVORY …
From thissavoryvegan.com
- Add the rice and water to a pot. Bring to a boil, cover and lower heat. Steam until all of the water has been absorbed - around 15 minutes.
- While the rice is cooking prepare the chickpeas. Heat the olive oil in a pan over medium heat. Add the cherry tomatoes and a pinch of salt, pepper & red pepper flakes. Cook for 2 minutes, stirring freequently. Cover and turn heat to low. Cook until the tomatoes are tender (approx. 5 minutes).
- Add the chickpeas, sun-dried tomatoes, spinach, Italian seasoning and water to the pan. Stir to combine and bring to a boil. Cover and lower heat. Cook for an additional 3 minutes.
- Add the garlic and hummus to the pan and stir to combine. Cook until heated through. Taste and adjust seasonings as needed.
MEDITERRANEAN CHICKPEA BLOCK BLOOM - ADVANCED OF THYME
From century-the21st.com
5/5 (4)Total Time 35 minsCategory SaladCalories 403 per serving
AMERICAN AND MEDITERRANEAN HUMMUS: WHAT IS THE DIFFERENCE ...
From chowhound.com
Estimated Reading Time 4 mins
MEDITERRANEAN CHICKPEA BURGERS - FORKS OVER KNIVES
From forksoverknives.com
Estimated Reading Time 3 minsTotal Time 45 mins
AUTHENTIC HUMMUS - DELICIOUSLY MEDITERRANEAN
From deliciouslymediterranean.com
5/5 (1)Total Time 22 minsCategory Meze & DipsCalories 250 per serving
MEDITERRANEAN CHICKPEA HUMMUS- TFRECIPES
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21 MEDITERRANEAN CHICKPEA RECIPES THAT AREN’T HUMMUS ...
From dietlimited.com
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