Whole Chickpea Hummus Recipes

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EASY CANNED CHICKPEA HUMMUS



Easy Canned Chickpea Hummus image

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

2 (15-oz.) cans chickpeas, drained, rinsed
2 garlic cloves
6 Tbsp. fresh lemon juice
6 Tbsp. tahini
1 1/2 tsp. kosher salt
1/4 cup extra-virgin olive oil, plus more for serving

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.

WHOLE CHICKPEA HUMMUS



Whole Chickpea Hummus image

Found on Elizabeth Baird's Blog, this is a Syrian version of hummus made with whole chickpeas in Madhur Jaffrey's World Vegetarian. Rather than pureed hummus, this is a chickpea salad accented with garlic and lemon, as in hummus, but with the addition of chopped tomatoes and flat leaf parsley.

Provided by Katzen

Categories     Low Cholesterol

Time 15m

Yield 2 1/2 Cups, 4 serving(s)

Number Of Ingredients 8

2 large garlic cloves
1/2 teaspoon salt
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice, fresh
1 pinch cayenne
1 (19 ounce) can chickpeas, drained and rinsed
1/2 cup cherry tomatoes, chopped
2 tablespoons fresh flat-leaf parsley, minced

Steps:

  • . Chop the garlic coarsely on a cutting board. Sprinkle with salt and with a fork or angled blade of knife, mash the garlic and salt together to make a fairly smooth paste. Scrape into a medium bowl. Add olive oil, lemon juice and cayenne; stir well to combine flavours. Stir in chickpeas. (Make-ahead: refrigerate, covered, for up to 1 day.).
  • . Add tomatoes and parsley; stir to combine.

CHICKPEA HUMMUS



Chickpea Hummus image

This is a great recipe that can be made in minutes. It's makes for an easy lunch served with pita chips and raw veggies.

Provided by Veggie Girl.

Categories     Lunch/Snacks

Time 5m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 7

1 (19 ounce) can chickpeas, drained and rinsed
1 garlic clove
2 tablespoons olive oil
2 tablespoons tahini
2 tablespoons lemon juice
1/2 teaspoon cumin
salt and pepper

Steps:

  • Place everything in a food processor and blend together.
  • Add water until hummus is slightly less thick then desired, as it will thicken in the refrigerator.
  • Chill for about an hour.

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