EASY CANNED CHICKPEA HUMMUS
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
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.
CASHEW CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a bowl, combine the vinegar, brown sugar, oyster sauce, sesame oil, 1/4 cup of the soy sauce and 1 tablespoon of the ginger. Set aside.
- Season the chicken with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, 5 to 7 minutes.
- In the same skillet, stir-fry the garlic, bell peppers and remaining 2 tablespoons ginger, keeping them crisp-tender. Deglaze the skillet with the sherry and scrape up any brown bits. Add the reserved soy mixture and cook until the mixture boils, about 1 minute. Whisk together the cornstarch and remaining 1/4 cup soy in a small bowl, then stir the slurry into the skillet. Add the cashews and water chestnuts. Add 1/4 cup water to thin the sauce. Cook for another minute.
- Serve garnished with the scallions and cilantro.
RAW CASHEW CHICKPEA HUMMUS!
Try it and you will wonder why you ever made hummus out of a can before! Not only is this recipe addicting it is very good for you. Enjoy!
Provided by Jazmina
Categories Lunch/Snacks
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 15
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 FLOUR *BESAN* HUMMUS
Another use for chickpea flour if you have too much like I did :) This is a modified recipe that i had written down from another website.
Provided by madscientist97
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pour 1/2 cup of water in 1 2 quart sauce pan.
- Add all the ingredients except the garbanzo bean flour.
- Whisk in the garbanzo bean flour to make a paste.
- Whisk in slowly the remaining water.
- Bring to a boil over medium heat, stirring occasionally.
- Continue stirring and simmer for 3 minutes.
- Remove from heat, cover and cool.
- Use as a sandwich spread or as a dip.
- Note: quantities of lemon juice, salt and garlic can be adjusted to preference.
Nutrition Facts : Calories 145.1, Fat 10.1, SaturatedFat 1.4, Sodium 114.1, Carbohydrate 10.3, Fiber 2.2, Sugar 1.4, Protein 4.5
ARTICHOKE CHICKPEA HUMMUS
Make and share this Artichoke Chickpea Hummus recipe from Food.com.
Provided by Veggie Girl.
Categories < 15 Mins
Time 10m
Yield 1/4 cup, 8 serving(s)
Number Of Ingredients 12
Steps:
- Blend everything together in food processor. Allow to sit in refrigerator for a few hours to blend flavours.
- Note - I used water instead of broth, so I added about 1/2 tsp of McCormick no salt herb seasoning. Also, fresh parsley would work great.
Nutrition Facts : Calories 105.7, Fat 0.9, SaturatedFat 0.1, Sodium 397.2, Carbohydrate 20.9, Fiber 5.8, Sugar 0.6, Protein 5.1
RAW CASHEW HUMMUS - BEAN-FREE!
This "hummus" has no chick peas, making it great for a primal/paleo diet or anyone else who doesn't eat beans. There are 3 variations listed (four if you count the base recipe). It was posted on whole9life.com and created by the author of theclothesmakethegirl.blogspot.com
Provided by mayness
Categories Nuts
Time 3h15m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak cashews for at least 3 hours.
- Drain and rinse cashews a few times.
- Place cashews and all remaining ingredients in a food processor.
- Variations: add either the olives, OR red pepper and paprika, OR sun-dried tomatoes. Or, just leave those out for a simple plain "hummus.".
- Puree in the food processor until well blended - it will be very thick.
- Add water 1/4 cup at a time until desired texture.
- Garnish with fresh parsley if desired.
RAW HUMMUS
Raw organic hummus. A treat from traditionally cooked hummus and causes very little gas because all the enzymes are still there. When I serve this I make a depression in the middle and fill it with olive oil. Serve with pita bread, carrot or celery sticks, or small romaine leaves.
Provided by EMILKALIL
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time P3DT17m
Yield 20
Number Of Ingredients 7
Steps:
- Soak the beans for 24 hours. Drain, and let sit for 2 to 3 days, until the bean's sprouts are about 1/2 inch long. Rinse the beans once or twice a day.
- Bring a large pot of water to a boil. Remove from heat, and let stand for 1 minute. Place the sprouted beans in the hot water, and let sit for 1 minute. Drain. If you do not do this step, the hummus will be awful.
- Place the sprouted beans into the container of a large food processor. Add the tahini, sea salt, lemon juice, and garlic. Process until smooth, adding water if necessary. It will take 3 to 5 minutes to blend. Let sit in the food processor for 5 minutes to allow the beans to absorb as much of the water as possible. If too thick, add more water, and blend again. Taste and adjust seasonings if needed. Spoon into a serving dish, and garnish with paprika.
Nutrition Facts : Calories 66.7 calories, Carbohydrate 10.8 g, Fat 1.8 g, Fiber 3.3 g, Protein 3.3 g, SaturatedFat 0.2 g, Sodium 93.9 mg, Sugar 1.6 g
HUMMUS FROM 'JERUSALEM'
There's a lot of unattended prep time in this recipe from Yotam Ottolenghi for hummus, which was featured in The Times in 2013. The unusual yet helpful addition of baking soda speeds the process. Cooking the chickpeas with baking soda softens them, allowing for less time on the stove as well as a smoother, creamier finished product. (If you find that your hummus is too stiff, loosen it with a little water.) A plate of this hummus served with fresh pita, chopped olives and pine nuts makes for a perfect lunch.
Provided by Julia Moskin
Categories dips and spreads
Time 45m
Yield About 2 cups
Number Of Ingredients 7
Steps:
- Put chickpeas in a large bowl and cover with cold water at least twice their volume. Leave to soak overnight.
- The next day, drain chickpeas. In a medium saucepan, combine drained chickpeas and baking soda over high heat. Cook for about 3 minutes, stirring constantly. Add 6 1/2 cups water and bring to a boil. Cook at a simmer, skimming off any foam and any skins that float to the surface, from 20 and 40 minutes, depending on the type and freshness. Once done, they should be very tender, breaking easily when pressed between your thumb and finger, almost but not quite mushy.
- Drain chickpeas. You should have roughly 3 cups (600 grams) now. Place chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add tahini paste, lemon juice, garlic and 1 1/2 teaspoons salt. Slowly drizzle in ice water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.
- Transfer hummus to a bowl, cover surface with plastic wrap, and let it rest for at least 30 minutes. If not using immediately, refrigerate until needed, up to two days. Remove from fridge at least 30 minutes before serving.
Nutrition Facts : @context http, Calories 645, UnsaturatedFat 32 grams, Carbohydrate 56 grams, Fat 40 grams, Fiber 14 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 409 milligrams, Sugar 7 grams
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- Start by prepping all of your ingredients: Drain 15½ oz. chickpeas in a strainer or colander and rinse thoroughly. Let drain again while you do the other prep.
- Cut 1 lemon in half, remove any visible seeds, and squeeze juice into a small bowl. You should have 3–4 Tbsp.
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