Chickpea Hummus Food

HUMMUS

Steps:

• Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

EASY CANNED CHICKPEA HUMMUS

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.

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 FLOUR *BESAN* HUMMUS

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.

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.