Hummus Chick Pea Dip With Parsley And Pine Nuts Recipes

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CLASSIC HUMMUS WITH FRIED CHICKPEAS AND PARSLEY OIL



Classic Hummus with Fried Chickpeas and Parsley Oil image

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

12 ounces dried chickpeas (about 2 cups)
2 teaspoons baking soda
1 cup packed fresh parsley leaves (about 1 bunch)
3/4 cup tahini
Zest of 1 lemon and juice of 2 lemons (about 1/3 cup juice)
2 cloves garlic
Kosher salt
1/4 to 1/2 cup ice water1 cup extra-virgin olive oil
1/4 teaspoon ground cayenne
1/4 teaspoon ground cumin
Warm pita wedges, for serving

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.

JOE'S HUMMUS WITH PINE NUTS



Joe's Hummus with Pine Nuts image

Simple but great hummus recipe.

Provided by JOEKLUGER

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 20m

Yield 6

Number Of Ingredients 10

¼ cup pine nuts
1 (15 ounce) can chickpeas (garbanzo beans), drained with 1/4 cup of the liquid reserved
¼ cup lemon juice
¼ cup olive oil, plus more for drizzling
2 tablespoons tahini
4 cloves garlic, minced
2 ¼ teaspoons ground cumin
¼ teaspoon paprika
2 pinches salt
½ teaspoon crushed peppercorns

Steps:

  • Heat a small skillet over medium heat. Toast pine nuts in skillet, stirring frequently, until fragrant and beginning to brown, 3 to 5 minutes.
  • Blend chickpeas, reserved liquid, lemon juice, 1/4 cup olive oil, tahini, garlic, cumin, paprika, salt, and crushed peppercorns in a food processor until smooth. Stir toasted pine nuts into the puree. Drizzle olive oil over the hummus.

Nutrition Facts : Calories 206.1 calories, Carbohydrate 14.5 g, Fat 15.3 g, Fiber 3 g, Protein 4.9 g, SaturatedFat 2.1 g, Sodium 147.6 mg, Sugar 0.5 g

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

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.

HUMMUS - (CHICK-PEA DIP WITH PARSLEY AND PINE NUTS)



HUMMUS - (CHICK-PEA DIP WITH PARSLEY AND PINE NUTS) image

Categories     Bean     Picnic     Super Bowl     Vegetarian     Quick & Easy

Yield 4 cups

Number Of Ingredients 22

Recipe By : Gourmet Magazine - October 1988
Serving Size : 4 Preparation Time :0:45
Categories : All Vegetable Dishes Appetizers
Beans Dinner
Food Processor Cooking Healthy And Hearty
High Carbohydrate Lunch
Middle Eastern Side Dishes
Amount Measure Ingredient -- Preparation Method
4 whole garlic cloves -- minced and mashed
1 teaspoon Morton's®Lite Salt
(optional)
2 cans garbanzo beans -- drained and rinsed
(19 oz. size)
or one cup dry beans -- soaked overnight
-- cooked and drained
2/3 cup tahini -- well stirred
1/4 cup fresh lemon juice -- or to taste
1/4 cup olive oil -- or to taste
1/4 cup fresh parsley
(leaves)
2 tablespoons pine nuts -- toasted lightly
(Accompaniment: Toasted Pita Thins)

Steps:

  • 1. On a cutting board mince and mash the garlic to a paste with the salt. 2. In a food processor purée the chick-peas with the garlic paste, the tahini, the lemon juice, 1/4 cup of the oil, and 1/2 cup water, scraping down the sides, until the hummus is smooth and add salt to taste. 3. Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl. 4. In the food processor, cleaned, purée the remaining 1/4 cup oil with the parsley until the oil is bright green and the parsley is minced transfer the parsley oil to a small jar. 5. The hummus and the parsley oil may be made 3 days in advance and kept covered and chilled. 6. Divide the hummus between shallow serving dishes and smooth the tops. 7. Drizzle the hummus with the parsley oil and sprinkle it with the pine nuts. 8. Serve the hummus with the pita. Makes about 4 cups.

HUMMUS (CHICKPEAS DIP)



Hummus (Chickpeas Dip) image

Make and share this Hummus (Chickpeas Dip) recipe from Food.com.

Provided by Me chef

Categories     Spreads

Time 10m

Yield 2 cups

Number Of Ingredients 5

2 cups cooked chickpeas (1 can 450g)
2 garlic cloves, peeled
1/4 cup chickpea liquid (from can or cooking)
1/3 cup lemon juice
1/2 teaspoon salt

Steps:

  • Process all ingredients in a food processor (reserving a few chick peas for garnish) until you get a smooth paste with no chunks.
  • Plate dip in an oval serving dish, drizzle with olive oil and garnish with the reserved chick peas.
  • Serve hummus with Arabic bread for dipping.

HUMMUS WITH TOASTED PINE NUTS, CUMIN SEEDS AND PARSLEY OIL



Hummus With Toasted Pine Nuts, Cumin Seeds and Parsley Oil image

Hummus is so common today it's almost become a little boring. Not this version! The starchiness of the chickpeas is counteracted by the sharpness of the parsley oil. Plus the bright green oil makes for an great presentation. Found this recipe in The Gourmet Cookbook.

Provided by Galley Wench

Categories     Beans

Time 30m

Yield 4 cups

Number Of Ingredients 10

1/4 cup packed fresh flat-leaf parsley, plus 2-3 sprigs for garnish
3/4 cup extra virgin olive oil
3 tablespoons pine nuts
1 teaspoon cumin seed
2 (19 ounce) cans chickpeas, drained and rinsed
4 garlic cloves
2/3 cup well-stirred tahini
2/3 cup water
5 tablespoons fresh lemon juice (to taste)
1 teaspoon salt

Steps:

  • Preheat oven to 350º F; position rack in the middle of the oven.
  • In a food processor or blender puree 1/4 cup parsley with 1/4 cup oil oil.
  • Strain oil through a fine-mesh sieve, pressing hard on the solids;discard solids. Set aside.
  • Toast pine nuts and cumin seeds in a small pan in the oven until golden brown (about 8 minutes); stir occasionally.
  • Let cool.
  • Combine 1/2 cup chickpeas with garlic in a food processor until garlic is finely minced.
  • Add tahini, water, lemon juice, salt, remaining chick-peas, and remaining 1/2 cup olive oil and puree until smooth.
  • Strip leaves from remaining parsley sprigs.
  • Divide hummus between two shallow dishes and smooth tops.
  • Drizzle with parsley oil and scatter parsley oil, pine nuts and cumins seeds over tops.
  • Salt to taste and serve with pita toast.
  • NOTE:.
  • Hummus and parsley oil can be made up to 3 days in advance and refrigerated. Be sure to bring the oil to room temperature before using.

Nutrition Facts : Calories 961.6, Fat 67.3, SaturatedFat 8.9, Sodium 1421.7, Carbohydrate 75.3, Fiber 16.1, Sugar 0.7, Protein 21.8

HUMMUS



Hummus image

Categories     Condiment/Spread     Garlic     Side     Vegetarian     Quick & Easy     Ramadan     Chickpea     Healthy     Vegan     Gourmet

Yield Makes about 4 cups

Number Of Ingredients 9

4 garlic cloves
1 teaspoon salt
two 1-pound 3-ounce cans chick-peas, drained and rinsed
2/3 cup well stirred tahini
1/4 cup fresh lemon juice, or to taste
1/2 cup olive oil, or to taste
1/4 cup fresh parsley leaves
2 tablespoons pine nuts, toasted lightly
Accompaniment:Toasted Pita Thins

Steps:

  • On a cutting board mince and mash the garlic to a paste with the salt. In a food processor purée the chick-peas with the garlic paste, the tahini, the lemon juice, 1/4 cup of the oil, and 1/2 cup water, scraping down the sides, until the hummus is smooth and add salt to taste. Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl. In the food processor, cleaned, purée the remaining 1/4 cup oil with the parsley until the oil is bright green and the parsley is minced transfer the parsley oil to a small jar. The hummus and the parsley oil may be made 3 days in advance and kept covered and chilled. Divide the hummus between shallow serving dishes and smooth the tops. Drizzle the hummus with the parsley oil and sprinkle it with the pine nuts. Serve the hummus with the pita.

HUMMUS- "CHICK PEA DIP"



Hummus-

Growing up, we ate this almost every Saturday morning for breakfast along with a smorgasbord of other items on the table. Traditionaly Middle Easterners will serve it one of two ways. 1. Brown ground lamb & onions seasoned with salt, pepper, allspice & a tad of nutmeg. Spoon over hummus. 2. Brown 3 tbsp pine nuts or slivered almonds in 2 tbsp butter. Sprinkle over hummus.

Provided by Muna Escobar @supermomma5

Categories     Dips

Number Of Ingredients 6

1 can(s) chick peas aka garbanzo beans
1/3 cup(s) tahini
1/4 cup(s) lemon juice
1/4 teaspoon(s) garlic powder
1/4 cup(s) olive oil
- salt and cumin to taste

Steps:

  • Simmer chick peas for 5 minutes.
  • Drain, reserve liquid.
  • Place chick peas, tahini, lemon juice, olive oil, garlic powder, salt & cumin in food processor.
  • Pulse until smooth.
  • Taste & add seasonings as needed. If mixture is too thick you can add some of the reserved liquid.
  • Place hummus onto a serving platter.
  • Garnish with addtional olive oil & freshly snipped parsley.
  • This is great served with radishes, carrots, red pepper strips, pickles and toasted pita bread.
  • Tahini, which is a sesame seed paste, can usualy be found in grocery stores in the international foods section. A friend of mine uses peanut butter in place of it with satisfying results.

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From pinterest.com


HOW TO MAKE THE CREAMIEST GARLIC HUMMUS WITH PINE NUTS
2019-08-22 Instructions. Heat a small nonstick fry pan with a low-medium heat and add a 1/4 cup of pine nuts, dry roast the pine nuts between 3 to 4 minutes, making sure to move them around consistently so they roast evenly, once roasted transfer to a bowl. Drain two 15 ounce cans (570 grams) of cooked chickpeas into a sieve and rinse under cold running ...
From spainonafork.com


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