Best 16 Chickpea Hummus Recipes

SPICY CHICKPEA DIP (HUMMUS)

Steps:

• Place the garlic, tahini, olive oil, lemon juice, and salt in a food processor or blender and puree until the garlic is finely chopped (if preparing by hand, finely dice and mash the garlic, then mix with the other ingredients).
• Add the chickpeas and continue mixing to a smooth paste.
• Garnish with the cayenne pepper.
• Served at room temperature or chilled.

BLACK BEAN AND CHICKPEA HUMMUS

Steps:

• Place black beans, garbanzo beans, olive oil, lemon juice, yogurt, water, and garlic into the bowl of a blender. Season with curry powder, salt, and pepper. Cover and puree until smooth. Refrigerate until ready to serve.

ONE-BOWL VEGAN HUMMUS CHICKPEA BURGERS

Steps:

• Add all ingredients except olive oil to a medium bowl, starting with the lesser amount of hummus. Using a fork or potato masher, mix all ingredients together, mashing the chickpeas as you do so (but don't completely mash them - you want to leave a bit of texture). Add more hummus if needed to bind the burgers together. You want the mixture to hold together easily when squeezed, but you don't want it too wet. Because moisture levels in hummus can vary, I suggest starting with less hummus then adding a little more at a time until your mixture holds together when you squeeze it.
• Divide the burger mixture into fourths. Using your hands, form four patties about 4 inches in diameter. I like to press my burgers into this 4.5-inch circular cookie cutter for the perfect shape, but it's not necessary at all.
• Heat a large saute pan over medium heat. When hot, add the olive oil. When the olive oil is hot, add the burgers, cooking in batches if your pan isn't big enough.
• Cook on one side for 3-4 minutes, until golden brown. Flip and cook on the other side for 2-3 more minutes, until browned.
• Serve immediately - on a bun with accompaniments, over a salad, or on its own as a quick snack (um not that I've ever done that).

HASA AL HUMMUS -- MOROCCAN CHICKPEA SOUP

Steps:

• In a soup pot combine the chickpeas and water and bring to a rolling boil. Cover, reduce heat to medium and cook 1 hour.
• While the beans are cooking, heat the oil in a skillet and sauté the onions, garlic, and hot pepper (we use a small straight pickled hot pepper from a jar) until they barely take on color; very slightly browned.
• Add the mixture and the remainder of the ingredients to the soup pot and simmer 1 hour or until the chickpeas are soft. You don't want a "bite" to the chickpeas but firm and creamy.
• NB: The preparation time does not include soaking the chickpeas.

SPICY HUMMUS: QUICK CHICKPEA SPREAD (RACHEL RAY)

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.

RAW CASHEW CHICKPEA HUMMUS!

Steps:

• In food processor or mortar and pestle grind cashews and garlic until small.
• Add in chickpeas (see note below on how to sprout them), ginger, salt and spices/herbs. Grind until chickpeas are small bits.
• Add in lemon/lime juice and olive oil and blend until smooth. You may need to add a splash of water to reach desired consistency (smooth but not runny).
• That's it your ready to eat enjoy!
• How to sprout chickpeas: Rinse and soak 1 cup of dried chickpeas for 12-24 hours, if soaking for 24 hours rinse and add new water half way through. After they have soaked rinse and place in a large clean glass jar and place cheesecloth over the top with an elastic. Place on its side so the chickpeas get a lot of air circulation in a well lit room. Chickpeas will take 1-4 days to sprout and will need to be rinsed 2-3 times a day. They are ready to eat when the "tail" is 1/4-1/2 inch long :).

CHICKPEA PESTO DIP (OR PESTO HUMMUS DIP)

Steps:

• Process all ingredients in food processor till smooth.
• Serve with a hearty cracker or breadstick.

CHICKPEA SPREAD WITH SESAME SEED PASTE HUMMUS BI TAHINA

Steps:

• In a food processor fitted with a metal blade, combine the chickpeas, lemon juice, tahini paste, and garlic. Process until smooth. With the machine running, add 1/4 cup olive oil, a little at a time. Season with salt and pepper. Spoon the hummus in the center of a large platter. Drizzle the hummus with olive oil. Arrange the black olives and fresh pita bread around the hummus. Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/chickpea-spread-with-sesame-seed-paste-hummus-bi-tahina-recipe/index.html?oc=linkback

ITALIAN CHICKPEA SPREAD (HUMMUS)

Steps:

• Blend.
• Refrigerate.
• Enjoy!

MEDITERRANEAN CHICKPEA HUMMUS

Steps:

• Blend garlic first.
• Add chickpeas, pulse for a few times at first, then puree, adding tahini paste through the feeder.
• Add in olive oil, lemon juice, soya sauce.
• Scrape down the sides of the bowl, then add salt, cumin, coriander, cayenne, lemon juice and water.
• Blend to a smooth paste.
• Transfer to a bowl, and garnish with some chopped parsley and cilantro leaves.

TOMATO AND CHICKPEA SOUP (HASA TAMATA MA' HUMMUS)

Steps:

• Melt butter in a saucepan and saute the onions until they begin to brown.
• Add garlic, cilantro, cumin, and allspice and saute a few minutes more.
• Stir in remaining ingredients and bring to a boil.
• Cook over medium heat for about 20 minutes or until the rice is cooked.

FATIT HUMMUS (CHICKPEA CASSEROLE)

Steps:

• in the largest bowl you've got (and i really do mean large) empty the bag of chick peas.
• then fill up with water till the bowl is about 3/4 of the way full.
• let soak for at least 12h before the start of cooking. (over night is best).
• drain the water from the chickpeas once you are ready to start cooking.
• pour the chickpeas in a large stock pot.
• add enough water ( same amount as you would add if you were boiling pasta).
• boil on high, UNCOVERED.
• as it starts to boil it will produce this white foamy stuff -- skim the foamy stuff out of the pot as it is produced.
• once no more foam is being made:.
• reduce heat to a simmer and cover the pot. add more water at this point if it is needed. also the water should always be at least an inch above the chick peas.
• allow to simmer for 4 hours.
• in the mean time you can start prepping the pita.
• pre heat broiler at 500°F.
• separate the two halves of all the pita breads.
• spread butter on both sides of both halves of all the pita.
• then stack the buttered pita on top of each other.
• and cut into half inch squares.
• place pita squares on a baking sheet in a single layer.
• and bake in the center of the oven, under the broiler until brown and crisp -- you will need to watch it. since each broiler is different there is no specific cooking time -- normally about 4 minutes.
• once all the pita chips are made place them in a 9x13 dish.
• now to prepare the yogurt:.
• in a bowl whisk together cumin, yogurt, garlic and 2 tsp salt.
• refrigerate till needed.
• once the chickpeas are done simmering:.
• using a ladle scoop a chick peas out and pour onto the pita chips.
• make sure you are also scooping out some of the broth.
• you will need about a 1 inch layer of chick peas.
• the left over chick peas and broth can be frozen and used later for the same or a different dish.
• allow the dish to sit for about 10 minutes so the pita has a chance to absorb the broth.
• pour the yogurt over the chickpeas.
• serve!

CHICKPEA AND TAMARIND DIP (HUMMUS BI TAMAR HINDI)

Steps:

• Place all ingredients, except coriander or parsley and olive oil, in a food processor and process into a somewhat thick paste, adding a little water as necessary.
• Taste and adjust flavours to taste.
• Place on a serving platter and sprinkle with fresh coriander or chopped parsley and extra virgin olive oil just before serving.

CHICKPEA APPETIZER (HUMMUS HABB)

Steps:

• Thoroughly mix all ingredients except the mint; then place in a serving bowl and refrigerate for 1 hour.
• Just before serving, garnish with mint.

CHICKPEA HUMMUS

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.

WHOLE CHICKPEA HUMMUS

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.