Chickpea Hummus Food

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EASY CANNED CHICKPEA HUMMUS



Easy Canned Chickpea Hummus image

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

2 (15-oz.) cans chickpeas, drained, rinsed
2 garlic cloves
6 Tbsp. fresh lemon juice
6 Tbsp. tahini
1 1/2 tsp. kosher salt
1/4 cup extra-virgin olive oil, plus more for serving

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



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 HUMMUS



Chickpea Hummus image

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

1 (19 ounce) can chickpeas, drained and rinsed
1 garlic clove
2 tablespoons olive oil
2 tablespoons tahini
2 tablespoons lemon juice
1/2 teaspoon cumin
salt and pepper

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.

SPICY HUMMUS: QUICK CHICKPEA SPREAD



Spicy Hummus: Quick Chickpea Spread image

Provided by Rachael Ray : Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 10

1 (14.5 ounce) can chickpeas (garbanzo beans), drained
2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections
A drizzle extra-virgin olive oil
1/2 teaspoon crushed pepper flakes
1 teaspoon (1/3 palm full) ground cumin
1 teaspoon (1/3 palm full) ground coriander
1 clove garlic, crushed
Coarse salt
1/2 lemon, juiced
Pita breads, grilled and cut into wedges for dipping

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!

HUMMUS FROM DRIED CHICKPEAS



Hummus from Dried Chickpeas image

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

1 lb dried garbanzo beans, soaked overnight
1 cup tahini
3/4 cup lemon juice
1/2 cup olive oil
6 -8 garlic cloves, peeled
1 -2 tablespoon salt, to taste
1 teaspoon ground cumin (optional)

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.

HUMMUS WITHOUT A FOOD PROCESSOR



Hummus Without A Food Processor image

A simple snack or meal that can be prepared in simple kitchens. Suggested dippers: pitas, Kirby cucumber paddles, carrot paddles, jalapeno paddles, corn chips, tortilla chips, Melba toast, crackers, matzos, celery stalks, etc. Or use the hummus as a sandwich spread in pitas stuffed with mixed salad greens. And, yes, you're allowed to use a food processor if you have one!

Provided by Doug in Manhattan

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 10m

Yield 6

Number Of Ingredients 5

1 (15.5 ounce) can low-sodium chickpeas (such as Goya®), drained and liquid reserved
¼ cup tahini
1 tablespoon toasted sesame oil, or to taste
1 pinch red pepper flakes, or to taste
1 pinch garlic powder, or to taste

Steps:

  • Mash chickpeas, 2 tablespoons reserved chickpea liquid, tahini, sesame oil, red pepper flakes, and garlic powder together in a bowl using a potato masher, adding more reserved liquid if desired, until hummus is desired consistency, 50 to 100 strokes.

Nutrition Facts : Calories 153.4 calories, Carbohydrate 15.3 g, Fat 8.2 g, Fiber 3.8 g, Protein 5.7 g, SaturatedFat 1.1 g, Sodium 28.4 mg, Sugar 0.7 g

HUMMUS



Hummus image

This creamy, rich hummus is made using just five ingredients and is ready in 10 minutes. Serve with crunchy seasonal veg or warm pitta breads

Provided by Esther Clark

Categories     Lunch, Snack

Time 10m

Number Of Ingredients 6

400g can chickpeas, drained
80ml extra virgin olive oil
1-2 fat garlic cloves, peeled and crushed
1 lemon, juiced then ½ zested
3 tbsp tahini
mixed crudités and toasted pitta bread, to serve (optional)

Steps:

  • Thoroughly rinse the chickpeas in a colander under cold running water. Tip into the large bowl of a food processor along with 60ml of the oil and blitz until almost smooth. Add the garlic, lemon and tahini along with 30ml water. Blitz again for about 5 mins, or until the hummus is smooth and silky.
  • Add 20ml more water, a little at a time, if it looks too thick. Season and transfer to a bowl. Swirl the top of the hummus with the back of a dessert spoon and drizzle over the remaining oil. Serve with crunchy crudités and toasted pitta bread, if you like.

Nutrition Facts : Calories 380 calories, Fat 28 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.01 milligram of sodium

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