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.
HUMMUS FROM DRIED CHICKPEAS
When I was on WIC I had dried chickpeas rather than canned so I had to adapt the hummus recipe. This basic recipe can be varied by adding black olives, roasted garlic, red peppers, or other ingredients -- just look at the packaged hummus in the deli for inspiration. You can even substitute peanut butter for the more expensive, and sometimes difficult to find, tahini for a budget-friendly variation with a different flavor that some people prefer. It makes a big batch that can be frozen in handy quanities. Best made the day before, but I can never keep my family out of it that long.
Provided by 3KillerBs
Categories Lunch/Snacks
Time 45m
Yield 2 quarts
Number Of Ingredients 7
Steps:
- Bring chickpeas to boiling then simmer about 1/2 hour until tender.
- Drain chickpeas, reserving liquid. Let stand until cool enough to handle. (Using warm to hot chickpeas makes it possible to process a softer texture that will then stiffen to a nice, spreadable paste).
- Process in blender or food processor in 2-3 batches according to the size/capability of your equipment. Use enough of the chickpea cooking liquid to get a texture like soft peanut butter.
- Mix the batches together in a large bowl.
- Taste and adjust seasoning if necessary. (If you need more garlic return a half batch to the blender, process it smooth, and stir back into the rest).
- Pack in freezer containers of an appropriate size for your household.
- Tip -- This makes a nice hostess gift when attractively packaged.
- Tip -- Tahini often separates in the can or jar. Rather than trying to mix it in the can then measure it just put the whole can/jar into the blender, whip it up, and pour back the excess.
WHOLE CHICKPEA HUMMUS
Found on Elizabeth Baird's Blog, this is a Syrian version of hummus made with whole chickpeas in Madhur Jaffrey's World Vegetarian. Rather than pureed hummus, this is a chickpea salad accented with garlic and lemon, as in hummus, but with the addition of chopped tomatoes and flat leaf parsley.
Provided by Katzen
Categories Low Cholesterol
Time 15m
Yield 2 1/2 Cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- . Chop the garlic coarsely on a cutting board. Sprinkle with salt and with a fork or angled blade of knife, mash the garlic and salt together to make a fairly smooth paste. Scrape into a medium bowl. Add olive oil, lemon juice and cayenne; stir well to combine flavours. Stir in chickpeas. (Make-ahead: refrigerate, covered, for up to 1 day.).
- . Add tomatoes and parsley; stir to combine.
CHICKPEA HUMMUS
This is a great recipe that can be made in minutes. It's makes for an easy lunch served with pita chips and raw veggies.
Provided by Veggie Girl.
Categories Lunch/Snacks
Time 5m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Place everything in a food processor and blend together.
- Add water until hummus is slightly less thick then desired, as it will thicken in the refrigerator.
- Chill for about an hour.
More about "whole chickpea hummus recipes"
CLASSIC CHICKPEA HUMMUS RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (71)Servings 2
HUMMUS MASABACHA (HUMMUS WITH WHOLE CHICKPEAS) …
From seriouseats.com
5/5 (1)Total Time 10 hrs 15 minsCuisine Middle EasternCalories 294 per serving
HUMMUS MASABACHA WITH PAPRIKA AND WHOLE CHICKPEAS
From foodandwine.com
MOROCCAN WHOLE CHICKPEA HUMMUS - RECIPE PETITCHEF
From en.petitchef.com
MUSABAHA (WHOLE CHICKPEA HUMMUS)
From justasdelish.com
HUMMUS MUSABAHA (WHOLE CHICKPEA HUMMUS) – I …
From ilovearabicfood.com
MOROCCAN WHOLE CHICKPEA HUMMUS RECIPE - VEGETARIAN …
From vegetariantimes.com
Cuisine MoroccanCategory Appetizers & Snacks, Condiment, DipsServings 8Calories 275 per serving
31 CHICKPEA RECIPES FOR EASY DINNERS EVERY NIGHT OF THE WEEK
From bonappetit.com
15 WHOLE30 HUMMUS - SELECTED RECIPES
From selectedrecipe.com
HUMMUS MASABACHA (HUMMUS WITH WHOLE CHICKPEAS) RECIPE
From getrecipecart.com
THE HIRSHON SYRIAN WHOLE CHICKPEA HUMMUS, MUSABAHA – مسبّحة
From thefooddictator.com
HUMMUS MASABACHA (HUMMUS WITH WHOLE CHICKPEAS) RECIPE
From recipes.studio
15 CHICKPEA HUMMUS - SELECTED RECIPES
From selectedrecipe.com
MUSABAHA {WHOLE CHICKPEA HUMMUS} - WHOLLY TASTEFUL
From whollytasteful.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #preparation #healthy #easy #dietary #low-cholesterol #low-saturated-fat #healthy-2 #low-in-something #3-steps-or-less
You'll also love