FATIT HUMMUS (CHICKPEA CASSEROLE)
This is a wonderful dish that my mother makes. And I can't get enough of it. It is basically pita chips soaked in chickpea broth and toped with chick peas and a very yummy yogurt sauce... even my two year old loves this dish. Chickpeas are a bit of a pain to cook from scratch... so i always make a really large batch and freeze it in it's broth... so i can put this together really easily on nights where i haven't got much time. Hope you love it as much as I do.
Provided by Mayas Mama
Categories Beans
Time P1DT5h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- in the largest bowl you've got (and i really do mean large) empty the bag of chick peas.
- then fill up with water till the bowl is about 3/4 of the way full.
- let soak for at least 12h before the start of cooking. (over night is best).
- drain the water from the chickpeas once you are ready to start cooking.
- pour the chickpeas in a large stock pot.
- add enough water ( same amount as you would add if you were boiling pasta).
- boil on high, UNCOVERED.
- as it starts to boil it will produce this white foamy stuff -- skim the foamy stuff out of the pot as it is produced.
- once no more foam is being made:.
- reduce heat to a simmer and cover the pot. add more water at this point if it is needed. also the water should always be at least an inch above the chick peas.
- allow to simmer for 4 hours.
- in the mean time you can start prepping the pita.
- pre heat broiler at 500°F.
- separate the two halves of all the pita breads.
- spread butter on both sides of both halves of all the pita.
- then stack the buttered pita on top of each other.
- and cut into half inch squares.
- place pita squares on a baking sheet in a single layer.
- and bake in the center of the oven, under the broiler until brown and crisp -- you will need to watch it. since each broiler is different there is no specific cooking time -- normally about 4 minutes.
- once all the pita chips are made place them in a 9x13 dish.
- now to prepare the yogurt:.
- in a bowl whisk together cumin, yogurt, garlic and 2 tsp salt.
- refrigerate till needed.
- once the chickpeas are done simmering:.
- using a ladle scoop a chick peas out and pour onto the pita chips.
- make sure you are also scooping out some of the broth.
- you will need about a 1 inch layer of chick peas.
- the left over chick peas and broth can be frozen and used later for the same or a different dish.
- allow the dish to sit for about 10 minutes so the pita has a chance to absorb the broth.
- pour the yogurt over the chickpeas.
- serve!
FRIED-CHICKPEA HUMMUS
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
INSTANT POT FAVORITE CHICKPEA HUMMUS
Hummus is one of my favorites! There is nothing like homemade, creamy, healthy hummus - Just Delicious!
Provided by Judy_SKF
Categories Spreads
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the chickpeas and add to Instant Pot.
- Cover chickpeas with 6 cups of water.
- Add crushed garlic and bay leaves to Instant Pot.
- Cook for 18 minutes on high pressure (manual).
- When time is up let the Instant Pot release naturally.
- Drain chickpeas, reserving 1 cup of liquid. Pick out and discard bay leaves.
- Once chickpeas have cooled, pour into a food processor along with the garlic.
- Add 1/2 cup of the liquid and the Tahini, lemon juice, cumin. Puree until creamy. Add additional liquid as needed.
- When the mixture reaches the right consistency, add salt to taste and puree again to mix well.
- To Serve: Make a nice deep grove in the middle. Drizzle Olive Oil, parsley and Paprika.
- There are many varieties/versions of hummus. If using your Instant Pot, throw your harder vegetables (garlic, peppers, cauliflower, carrots . . . ) in with your beans and blend together with your beans in your food processor.
Nutrition Facts : Calories 155.6, Fat 4.5, SaturatedFat 0.6, Sodium 206.2, Carbohydrate 23, Fiber 6.6, Sugar 3.8, Protein 7.6
SAUSAGE AND CHICKPEA CASSEROLE
I made this with pork and fennel sausages, triple-smoked bacon and ingredients I had in the pantry/fridge. Delicious - but if you start with tasty sausages and bacon, you can't go wrong! You could make this with any vegetables you happen to have.
Provided by RonaNZ
Categories Stew
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a frying pan and brown the sausages. They don't have to be cooked through. Remove and let cool slightly.
- Cut the bacon into strips and fry in the oil.
- Add sliced onions and continue cooking, stirring occasionally until the onions are soft.
- Cut the sausage into slices and put in a casserole dish.
- Add the tomatoes, drained chickpeas and chopped leek.
- If there is a lot of fat in the bacon you may want to drain the fat off the onions and bacon. Add them to the casserole dish.
- Add paprika, salt, pepper and thyme and stir to combine. Dried mixed herbs or dried thyme will do.
- Finely chop the parsley and add half of it to the dish.
- Cover and bake in the oven at 170C/340F for 35 minutes.
- In the last few minutes of cooking, steam some cauliflower and/or broccoli or cook in the microwave.
- Stir the steamed vegetables into the casserole.
- Garnish with the reserved parsley.
CHICKPEA CASSEROLE
Make and share this Chickpea Casserole recipe from Food.com.
Provided by Saffie
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. saute in olive oil onions, garlic and mushroom on medium-high heat.
- 2. while sauteing, chop chickpeas in foodprocessor.
- 3. when onions, mushrooms and garlic are soft, add chickpeas to them.
- 4. mix in tehina.
- 5 pour into baking dish.
- 6. take bread and grind in food processor, add in a few drops of olive oil and some garlic powder.
- 7. pour bread crumbs over top of chickpeas.
- 8. bake at 180 C for 25 minutes.
Nutrition Facts : Calories 344.3, Fat 10, SaturatedFat 1.4, Sodium 594.2, Carbohydrate 54.1, Fiber 10.3, Sugar 3.7, Protein 12.3
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