Chickpea Dip Hummus Recipes

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!

Steps:

• Bring chickpeas to boiling then simmer about 1/2 hour until tender.
• Drain chickpeas, reserving liquid. Let stand until cool enough to handle. (Using warm to hot chickpeas makes it possible to process a softer texture that will then stiffen to a nice, spreadable paste).
• Process in blender or food processor in 2-3 batches according to the size/capability of your equipment. Use enough of the chickpea cooking liquid to get a texture like soft peanut butter.
• Mix the batches together in a large bowl.
• Taste and adjust seasoning if necessary. (If you need more garlic return a half batch to the blender, process it smooth, and stir back into the rest).
• Pack in freezer containers of an appropriate size for your household.
• Tip -- This makes a nice hostess gift when attractively packaged.
• Tip -- Tahini often separates in the can or jar. Rather than trying to mix it in the can then measure it just put the whole can/jar into the blender, whip it up, and pour back the excess.

Steps:

• 1. In the bowl of a food processor, combine the chickpeas, tahini, garlic, lemon juice, 2 tablespoons of olive oil, and salt and pepper to taste. Purée the mixture into a smooth paste, adding water to thin the mixture as necessary.
• 2. Adjust the seasoning with lemon juice, salt, and pepper to taste. Refrigerate until ready to serve. Serve garnished with the remaining 2 tablespoons olive oil.

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.

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.

Steps:

• Make Tahini Dip; puree with 1/2 can chickpeas. Microwave until warm. Fry the other 1/2 can chickpeas in olive oil; season with salt and pepper. Top the hummus with the fried chickpeas, red pepper flakes and chopped parsley.
• Tahini Dip
• Puree 1/2 cup tahini (sesame paste), the juice of 2 lemons, 2 teaspoons ground cumin and 1 minced garlic clove. Drizzle in 1/2 cup hot water; puree until smooth.
• See all 50 Game-Day Dips

Steps:

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

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.