Hummus Lebanese Chickpea Spread Recipes
SPICY HUMMUS: QUICK CHICKPEA SPREAD
Provided by Rachael Ray : Food Network
Time 5m
Yield 4 servings
Number Of Ingredients 10
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)
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
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)
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
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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- Place chickpeas in a bowl of water and rub them together to peel the skin (optional step, but helps create a creamy texture).
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- In a food processor or a high power blender, combine all of the ingredients and blend for 60 seconds. You will get a thick paste.
- Scrape down the food processor and add water to the mixture to thin it out (start with 1 tablespoon), and blend for 20-30 more seconds or until the hummus is pale and creamy. Add more water if necessary to get the right texture, and run the food processor again.
- Have a taste, and adjust ingredients to your preference (I usually add more lemon juice and garlic).
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