CHICKPEA APPETIZER (HUMMUS HABB)
From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. From Palestine and Jordan regions.
Provided by Engrossed
Categories Palestinian
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Thoroughly mix all ingredients except the mint; then place in a serving bowl and refrigerate for 1 hour.
- Just before serving, garnish with mint.
Nutrition Facts : Calories 198.4, Fat 8, SaturatedFat 1.1, Sodium 901.5, Carbohydrate 27.2, Fiber 5, Sugar 0.5, Protein 5.7
CLASSIC HUMMUS WITH FRIED CHICKPEAS AND PARSLEY OIL
The base of this dip is a beautiful classic hummus recipe that can be dressed up in so many ways. If you are very short on time, substitute store-bought hummus and fry up canned chickpeas.
Provided by Food Network Kitchen
Categories appetizer
Time 9h40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Cover the chickpeas with 4 cups water in a large pot with 1 teaspoon baking soda and refrigerate 8 hours or up to overnight to soak.
- Strain the chickpeas and discard the soaking liquid. Rinse the chickpeas and return them to the pot. Add the remaining teaspoon baking soda and water to cover by about 3 inches over the chickpeas. Bring to a boil over high heat, then turn the heat down to a simmer and cook, skimming off and discarding any foam that rises to the surface. Cook the chickpeas until tender but still hold their shape, about 30 minutes. Remove 1 cup of chickpeas from the pot with a slotted spoon. Drain well and reserve on a paper towel-lined plate to dry. Continue cooking the remaining chickpeas until they are mostly intact and soft and creamy (not crumbly) when pressed between a thumb and forefinger, about 10 minutes more. If the liquid boils off too much while cooking, add more water to cover and continue to cook.
- Meanwhile, make the parsley oil. Bring a small pot of water to a boil. Add the parsley leaves and cook 10 seconds, then drain. Immediately run the parsley under very cold water to cool it completely, 30 seconds to 1 minute. Squeeze out the excess liquid and then transfer to a paper towel-lined plate to dry.
- When the chickpeas are done cooking, strain them and discard the liquid. Let the chickpeas sit in the strainer to drain and dry out for 5 minutes. Put the chickpeas in the bowl of a food processor along with the tahini, lemon juice, garlic and 1 3/4 teaspoons salt and process until the mixture is a paste, scraping down the bowl as necessary. With the motor running, slowly pour in 1/4 cup of the ice water and continue to process, adding more water by the tablespoon as necessary, until the mixture is smooth and light, about 5 minutes. The hummus should be slightly loose because it will firm up as it sits.
- Transfer the hummus to a shallow bowl and cover by lightly pressing plastic wrap directly onto the surface; set aside until ready to serve. (The hummus can also be made a day ahead and refrigerated. Bring to room temperature for 30 minutes before serving.)
- Put the cooked parsley leaves in a blender along with 1/2 cup olive oil and puree until the parsley is fine and the oil green, about 5 minutes. Transfer the parsley oil to a small bowl and cover with plastic wrap pressed directly against the surface. Parsley oil can be used right away, or held at room temperature up to 6 hours
- Just before serving, fry the chickpeas. Heat the remaining 1/2 cup oil in a medium skillet over medium-high heat for about 2 minutes. Pat the reserved chickpeas dry with a clean towel and carefully add them to the skillet. (The oil will bubble up for a few seconds.) Fry, shaking the pan occasionally, until browned and crisp, 7 to 9 minutes. Transfer the chickpeas to a paper towel-lined plate to drain. Immediately sprinkle with the lemon zest, cayenne, cumin and some salt; toss to coat.
- Remove the plastic wrap from the reserved hummus. Make a shallow circular indentation with the back of a spoon in the center of the hummus. Mound the fried chickpeas in the center of the hummus. Drizzle with the parsley oil, spooning most of it around the edges of the hummus.
FRIED-CHICKPEA HUMMUS
Steps:
- Make Tahini Dip; puree with 1/2 can chickpeas. Microwave until warm. Fry the other 1/2 can chickpeas in olive oil; season with salt and pepper. Top the hummus with the fried chickpeas, red pepper flakes and chopped parsley.
- Tahini Dip
- Puree 1/2 cup tahini (sesame paste), the juice of 2 lemons, 2 teaspoons ground cumin and 1 minced garlic clove. Drizzle in 1/2 cup hot water; puree until smooth.
- See all 50 Game-Day Dips
ONE-BOWL VEGAN HUMMUS CHICKPEA BURGERS
No need for a food processor when you make these ridiculously easy veggie burgers! Just mash chickpeas, hummus, and a handful of other ingredients together and saute for a super tasty, super simple vegan veggie burger.
Provided by Kare for Kitchen Treaty
Categories Main Course
Time 20m
Number Of Ingredients 16
Steps:
- Add all ingredients except olive oil to a medium bowl, starting with the lesser amount of hummus. Using a fork or potato masher, mix all ingredients together, mashing the chickpeas as you do so (but don't completely mash them - you want to leave a bit of texture). Add more hummus if needed to bind the burgers together. You want the mixture to hold together easily when squeezed, but you don't want it too wet. Because moisture levels in hummus can vary, I suggest starting with less hummus then adding a little more at a time until your mixture holds together when you squeeze it.
- Divide the burger mixture into fourths. Using your hands, form four patties about 4 inches in diameter. I like to press my burgers into this 4.5-inch circular cookie cutter for the perfect shape, but it's not necessary at all.
- Heat a large saute pan over medium heat. When hot, add the olive oil. When the olive oil is hot, add the burgers, cooking in batches if your pan isn't big enough.
- Cook on one side for 3-4 minutes, until golden brown. Flip and cook on the other side for 2-3 more minutes, until browned.
- Serve immediately - on a bun with accompaniments, over a salad, or on its own as a quick snack (um not that I've ever done that).
Nutrition Facts : ServingSize 1 patty, Calories 283 kcal, Sugar 2 g, Sodium 529 mg, Fat 15 g, SaturatedFat 2 g, Carbohydrate 30 g, Fiber 8 g, Protein 10 g
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.
EZ RESTAURANT-STYLE HUMMUS
This hummus recipe was perfected after a weekend of experimentation. Everyone that has tried it has loved it! Several people have said it's the best they've tasted. It tastes best if the beans and lemon juice sit first, but if you're in a hurry everything can be blended together without waiting. To serve, create wells in the hummus and drizzle with olive oil and ground paprika. If desired, garnish with diced cucumbers, tomatoes, and Greek olives for a festive salad/dip with pita bread.
Provided by Studia Humanitas
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 25m
Yield 24
Number Of Ingredients 8
Steps:
- Place garbanzo beans, 1 1/2 tablespoon reserved aquafaba, and lemon juice in a food processor. Let soak until flavors combine, about 15 minutes.
- Pulse soaked garbanzo beans until roughly chopped. Add tahini, olive oil, garlic, cayenne, sugar, salt, and black pepper; blend, thinning with reserved aquafaba, until hummus is smooth and reaches desired consistency.
Nutrition Facts : Calories 54 calories, Carbohydrate 7.2 g, Fat 2.2 g, Fiber 1.5 g, Protein 1.8 g, SaturatedFat 0.3 g, Sodium 91.7 mg, Sugar 0.1 g
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