Classic Hummus With Fried Chickpeas And Parsley Oil Recipes

FRIED-CHICKPEA HUMMUS

Fried-Chickpea Hummus image

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 0

Ingredients

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

CLASSIC HUMMUS

Classic Hummus image

Provided by Food Network Kitchen

Time 6h10m

Yield 4 to 6 appetizer servings

Number Of Ingredients 9

Ingredients

One 15-ounce can chickpeas, rinsed and drained
1/2 cup tahini
1 1/4 teaspoons kosher salt
1 clove garlic
5 tablespoons plus 2 teaspoons freshly-squeezed lemon juice
3 tablespoons extra-virgin olive oil, plus more for serving
Freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley leaves
Serving suggestions: Assorted flatbreads and brine-cured olives

Steps:

Combine the chickpeas, tahini, salt, salt, garlic, 3/4 cup water and 5 tablespoons of the lemon juice in a food processor and process until smooth and pureed. While the motor is running, pour in the oil and process until fully incorporated. Season with pepper. Transfer to a bowl and refrigerate for 6 hours to let the flavors to come together.
Just before serving, stir in the parsley and remaining 2 teaspoons lemon juice. Drizzle with oil and serve with flatbreads and olives. The hummus will keep in the refrigerator for up to 2 days.

PARSLEY HUMMUS

Parsley Hummus image

I'm convinced that parsley, used so abundantly in the cuisines of Greece, Turkey, the Middle East and North Africa, is one reason those diets are so healthy. In addition to being an excellent source of vitamins A, C and K and a good source of iron and folate, it is rich in volatile oils (which give it its astringent flavor) and flavonoids. The volatile oils contain components that have been shown to inhibit the activity of harmful elements in the body, and studies have attributed antioxidant properties to the flavonoids, particularly luteolin. It's important to pick the parsley leaves off the stems, because unlike the stems of cilantro, parsley stems are tough and should be discarded. The leaves reduce quite a bit in volume when you chop them, especially if you chop them fine. Two cups of parsley leaves will yield a little over 1/2 cup of finely chopped parsley. This hummus has a pale green hue and herbal overtones.

Provided by Martha Rose Shulman

Categories easy, quick, condiments, dips and spreads, side dish

Time 20m

Yield 2 cups

Number Of Ingredients 8

Ingredients

2 cups cooked chickpeas
2 large garlic cloves, peeled, cut in half, green shoots removed
2 cup flat-leaf parsley leaves
Salt to taste
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil, plus additional for drizzling if desired
3 tablespoons sesame tahini, stirred well if the oil has separated
Plain low-fat yogurt as needed

Steps:

(Optional step): If you want to take the time to do this, remove the papery outer shells of the cooked chickpeas by gently squeezing them between your thumb and first two fingers. Discard the shells.
Turn on a food processor fitted with the steel blade and drop in the garlic. Process until the garlic adheres to the sides of the bowl. Turn off the machine and scrape down the sides of the bowl. Add the chickpeas, parsley and salt to taste and process to a coarse purée. Stop the machine and scrape down the sides of the bowl.
Turn on the machine and add the lemon juice and olive oil with the machine running. Add the tahini and process until the hummus is smooth. It should not be too thick or dry. If it is, thin out as desired with yogurt or water, or with the broth from the chickpeas if you cooked them. Season to taste with salt. Scrape out into a bowl or mound on a platter. Run a fork over the surface and drizzle with olive oil if desired. Serve with crudités or pita bread.

CLASSIC HUMMUS

Classic Hummus image

We love hummus, and this version is really amazing. If you have a pressure cooker, this is an easy, tasty reason to pull it out! We pair hummus with fresh veggies for a meal or snack. -Monica and David Eichler, Lawrence, Kansas

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 2-1/2 cups.

Number Of Ingredients 13

Ingredients

1 cup dried garbanzo beans or chickpeas
1 medium onion, quartered
1 bay leaf
4 cups water
1/4 cup minced fresh parsley
1/4 cup lemon juice
1/4 cup tahini
4 to 6 garlic cloves, minced
1 teaspoon ground cumin
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup olive oil
Assorted fresh vegetables

Steps:

Rinse and sort beans; soak according to package directions. Drain and rinse the beans, discarding liquid. Transfer to a 6-qt. electric pressure cooker; add onion, bay leaf and water., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Let pressure release naturally. Drain mixture, reserving 1/2 cup cooking liquid. Discard onion and bay leaf., Place the beans, parsley, lemon juice, tahini, garlic, cumin, salt and cayenne in a food processor; cover and process until smooth. While processing, gradually add oil in a steady stream. Add enough reserved cooking liquid to achieve desired consistency., Cover and refrigerate for at least 1 hour. Serve with vegetables.

Nutrition Facts : Calories 139 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 190mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

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