Hummus Lebanese Chickpea Spread Recipes

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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 (LEBANESE CHICKPEA SPREAD)



Hummus (Lebanese Chickpea Spread) image

Recipe courtesy of Chef Jeanaette and the League of Kitchens. The League of Kitchens is an innovative cooking school and immersive culinary experience in NYC where immigrants, who are exceptional home cooks, teach intimate cooking workshops in their homes. Each workshop offers opportunities for participants to engage in cultural exchange, culinary discovery, and, of course, exceptional eating and drinking.

Provided by League of Kitchens

Categories     Beans

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cup dried garbanzo beans
6 cups water
1 1/4 teaspoons fine salt
1/3 cup tahini
5 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons extra virgin olive oil
1/2 teaspoon aleppo pepper (see Cook's Note)

Steps:

  • Soak the chickpeas in a generous amount of water overnight.
  • Rinse the chickpeas and transfer to a medium saucepot. Add the water and 1 teaspoon of the salt. Bring to a boil over high heat. Skim the foam that rises to the top with a spoon and discard. Continue to boil until the chickpeas are tender, about 30 minutes.
  • Remove from the heat. Drain the chickpeas over a bowl, reserving the cooking water and 10 chickpeas for garnish.
  • Combine the chickpeas, ½ cup of the cooking water, the tahini, lemon juice, garlic, and the remaining ¼ teaspoon salt in a food processor. Pulse until completely smooth.
  • Transfer the hummus to a small bowl. Drag the back of a soup spoon 1 inch from the edge of the bowl to create a moat around the center. Pour the olive oil in the moat. Decorate the center and edges with the reserved chickpeas and garnish with a few sprinkles of Aleppo pepper.
  • Cook's Note: Aleppo pepper is a dried red pepper popular in Middle Eastern and Mediterranean cuisine. It has a medium spice level and a subtle sweetness. Jeanette frequently uses Aleppo pepper in her dishes.

Nutrition Facts : Calories 361.9, Fat 19.4, SaturatedFat 2.6, Sodium 764.7, Carbohydrate 37.3, Fiber 10.6, Sugar 5.8, Protein 13.4

ITALIAN CHICKPEA SPREAD (HUMMUS)



Italian Chickpea Spread (Hummus) image

Make and share this Italian Chickpea Spread (Hummus) recipe from Food.com.

Provided by Harrys Girl

Categories     Spreads

Time 10m

Yield 20 serving(s)

Number Of Ingredients 9

1/3 cup pine nuts, toasted
1 (15 ounce) can chickpeas, drained
1/2 cup roasted red pepper
1 -4 garlic clove
1/4 cup olive oil
2 tablespoons lemon juice
1/3 cup basil leaves
1/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Blend.
  • Refrigerate.
  • Enjoy!

Nutrition Facts : Calories 65.9, Fat 4.5, SaturatedFat 0.5, Sodium 140.8, Carbohydrate 5.5, Fiber 1.1, Sugar 0.1, Protein 1.4

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