Hummus Chickpeas Dip Food

HUMMUS (CHICKPEAS DIP)

Steps:

• Process all ingredients in a food processor (reserving a few chick peas for garnish) until you get a smooth paste with no chunks.
• Plate dip in an oval serving dish, drizzle with olive oil and garnish with the reserved chick peas.
• Serve hummus with Arabic bread for dipping.

SPICY CHICKPEA DIP (HUMMUS)

Steps:

• Place the garlic, tahini, olive oil, lemon juice, and salt in a food processor or blender and puree until the garlic is finely chopped (if preparing by hand, finely dice and mash the garlic, then mix with the other ingredients).
• Add the chickpeas and continue mixing to a smooth paste.
• Garnish with the cayenne pepper.
• Served at room temperature or chilled.

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.

CHICKPEA DIP (HUMMUS)

Steps:

• 1. In the bowl of a food processor, combine the chickpeas, tahini, garlic, lemon juice, 2 tablespoons of olive oil, and salt and pepper to taste. Purée the mixture into a smooth paste, adding water to thin the mixture as necessary.
• 2. Adjust the seasoning with lemon juice, salt, and pepper to taste. Refrigerate until ready to serve. Serve garnished with the remaining 2 tablespoons olive oil.

SPICY HUMMUS: QUICK CHICKPEA SPREAD

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.
• Tidbit: this is a fantastic dish to take to a pot luck or block party -- it's always a hit!

HUMMUS FROM DRIED CHICKPEAS

Steps:

• Bring chickpeas to boiling then simmer about 1/2 hour until tender.
• Drain chickpeas, reserving liquid. Let stand until cool enough to handle. (Using warm to hot chickpeas makes it possible to process a softer texture that will then stiffen to a nice, spreadable paste).
• Process in blender or food processor in 2-3 batches according to the size/capability of your equipment. Use enough of the chickpea cooking liquid to get a texture like soft peanut butter.
• Mix the batches together in a large bowl.
• Taste and adjust seasoning if necessary. (If you need more garlic return a half batch to the blender, process it smooth, and stir back into the rest).
• Pack in freezer containers of an appropriate size for your household.
• Tip -- This makes a nice hostess gift when attractively packaged.
• Tip -- Tahini often separates in the can or jar. Rather than trying to mix it in the can then measure it just put the whole can/jar into the blender, whip it up, and pour back the excess.

CHICKPEA PESTO DIP (OR PESTO HUMMUS DIP)

Steps:

• Process all ingredients in food processor till smooth.
• Serve with a hearty cracker or breadstick.

SUPER EASY HUMMUS

Steps:

• Blend garbanzo beans, lemon juice, olive oil, garlic, cumin, salt, and sesame oil in a food processor; stream reserved bean liquid into the mixture as it blends until desired consistency is achieved.

SPINACH HUMMUS DIP

Steps:

• Combine all ingredients except spinach in food processor and process until smooth. If necessary, add tsps of water to thin consistency.
• Add the spinach and process until smooth and dark green.
• Chill to blend flavors before serving.