Italian Chickpea Spread Hummus Recipes

ITALIAN CHICKPEA SPREAD (HUMMUS)

Italian Chickpea Spread (Hummus) image

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

Ingredients

1/3 cup pine nuts, toasted
1 (15 ounce) can chickpeas, drained
1/2 cup roasted red pepper
1 -4 garlic clove
1/4 cup olive oil
2 tablespoons lemon juice
1/3 cup basil leaves
1/4 teaspoon salt
1/2 teaspoon pepper

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

SPICY HUMMUS: QUICK CHICKPEA SPREAD (RACHEL RAY)

Spicy Hummus: Quick Chickpea Spread (Rachel Ray) image

This got many rave reviews on the other site. However, most said it was too thick. So some added about half the liquid from the canned chick peas, a little more olive oil and more lemon juice. I think some roasted red pepper would be good. Good basic recipe that you can adjust to taste, for our tastes I will most likely add more of the seasonings, and add a dash of cayenne too. From Food Network. Posted for ZWT6.

Provided by Scoutie

Categories Spreads

Time 5m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 (14 1/2 ounce) can chickpeas, drained (garbanzo beans)
2 tablespoons tahini sesame paste
extra-virgin olive oil, a drizzle
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 garlic clove, crushed
coarse salt, to taste
1/2 lemon, juiced
pita bread, grilled and cut into wedges for dipping

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.

Nutrition Facts : Calories 129.7, Fat 1.4, SaturatedFat 0.1, Sodium 309, Carbohydrate 25.5, Fiber 5.4, Sugar 0.1, Protein 5.5

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

Ingredients

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.

HUMMUS (LEBANESE CHICKPEA SPREAD)

Hummus (Lebanese Chickpea Spread) image

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

Ingredients

1 cup dried garbanzo beans
6 cups water
1 1/4 teaspoons fine salt
1/3 cup tahini
5 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons extra virgin olive oil
1/2 teaspoon aleppo pepper (see Cook's Note)

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

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