Italian Chickpea Spread Hummus Food

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!

ITALIAN HUMMUS

Steps:

• In a food processor, combine cannellini beans, tahini, garlic, lemon juice and salt. Pulse together, slowly streaming in 2 tablespoons of olive oil.
• Transfer to a bowl to serve. Drizzle with 1 tablespoon olive oil on top. Garnish with olives and fresh oregano, if desired. Serve with pita chips, bread or fresh vegetables.

CHICKPEA HUMMUS

Steps:

• Add the drained chickpeas to a pot and cover with water by a couple of inches. Bring the pot to a boil, then reduce to a simmer.
• Cook the chickpeas for about 10 minutes. As they cook, remove loosened skins from the water with tongs or similar instrument.
• Drain the chickpeas in a colander, then run cold water over them until the are cool to touch.
• Gently rub handfuls of chickpeas back and forth between your palms to loosen the skins. Continue grabbing and rubbing handfuls until most of the skins have loosened.
• Place the chickpeas in a large bowl and cover with water by a few inches. The loosened skins should rise to the top and be easy to remove.
• To easily take the skin off of individual chickpeas, gently press between your fore finger and thumb until the chickpea pops out.
• Place the chickpeas in a food processor and add the tahini, lemon juice, olive oil, sea salt and garlic.
• Process on high until the mixture is smooth and creamy.

SIMPLE HOUMOUS

Steps:

• Drain and tip the chickpeas into a food processor.
• Peel and add the garlic, then add the tahini, a good squeeze of lemon juice and 1 tablespoon of oil.
• Season with a pinch of sea salt, then pop the lid on and blitz.
• Use a spatula to scrape the houmous down the sides of the bowl, then blitz again until smooth.
• Have a taste and add more lemon juice or a splash of water to loosen, if needed, then transfer to a serving bowl.
• Serve with sliced crunchy veg, such as carrots, cucumbers, radishes or peppers, and some warm flatbreads.

ITALIAN HUMMUS

Steps:

• Heat the oven to 325 degrees F. Toast bread 7 to 8 minutes.
• Place the beans in food processor with tahini, garlic, rosemary, the juice of 1 lemon and some salt. Turn processor on and stream in a little olive oil, process until smooth, adjust salt and transfer to a small serving bowl, garnish with toppings if you wish (on its own it is still delish), surround the hummus with toasts for spreading.

HUMMUS (LEBANESE CHICKPEA SPREAD)

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.

CHICKPEA SPREAD

Steps:

• Brush the onion slices with a little olive oil and season with kosher salt and pepper. On a hot griddle pan or in a cast-iron skillet, grill until tender and slightly char-marked.
• In a food processor, combine the grilled onion, sun-dried tomatoes, garlic, shallots, basil, and cumin. Pulse into a chunky purée. With the motor running, slowly drizzle in the olive oil, then the lemon juice. The mixture should be quite smooth.
• Transfer to a large bowl and add the Chickpea Confit. Fold together to blend. Return to the food processor in batches, and purée until the mixture is smooth and thick. Season to taste with pepper and salt (if the sun-dried tomatoes are very salty, you may not need much). The texture is a matter of taste; if it is very thick, add a little more olive oil to yield a creamier result. Well covered, the spread will last for at least a week in the refrigerator.
• For two different textures, puree half the spread until very smooth and pale, and leave the other half chunky.
• If you refrigerate the spread overnight, you can return it to a nice creamy texture by rewhipping in the food processor (pulse on and off for 1 minute).
• The Wedge: Cut a small triangle of pita and smear with Chickpea Spread. Top with a pinch of crumbled feta and some sliced scallions, picked sprigs of parsley or dill, and a few slivers of olive.

ITALIAN CHICKPEA SPREAD (HUMMUS)

Steps:

• Blend.
• Refrigerate.
• Enjoy!

WHAT TO EAT WITH HUMMUS (22+ IDEAS!)

Steps:

• Preheat your oven to 350 °F (175 °C) and line two baking sheets with parchment paper.
• Put the cubed sweet potatoes and cooked chickpeas on one baking sheet. Add cumin and some salt, then toss to combine. Arrange everything into a single layer.
• Place the sliced zucchini on the other baking sheet, arranged into a single layer.
• Put both sheets into the oven for 10 minutes, then flip the zucchini and slightly toss the chickpeas and sweet potatoes. Bake for another 10 minutes, then remove from the oven.
• In the meantime, wash your fresh produce and divide everything equally between two serving bowls. Sprinkle with some salt and lemon juice, mix, then let it sit to allow the flavors to soak in until your baked components are done.
• Time to assemble! Top your veggies in the two bowls with the roasted sweet potato cubes and chickpeas and roll the zucchini into ribbons if you like - this way, they will be easier to grab with a fork and make your bowl look prettier!
• Add a dollop of your favorite hummus and enjoy your easy vegan bowl.