Whole Chickpea Hummus Recipes
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.
WHOLE CHICKPEA HUMMUS
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
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.
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