Best 6 Mediterranean Chickpea Hummus Recipes

EASY HUMMUS RECIPE: HOW TO MAKE HUMMUS

Steps:

• Add chickpeas and minced garlic to the bowl of a food processor. Puree until a smooth, powder-like mixture forms.
• While processor is running, add ice cubes, tahini, salt, and lemon juice. Blend for about 4 minutes or so. Check, and if the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach desired silky smooth consistency.
• Spread in a serving bowl and add a generous drizzle of Early Harvest EVOO. Add a few chickpeas to the middle, if you like. Sprinkle sumac on top. Enjoy with warm pita wedges and your favorite veggies.

MEDITERRANEAN CHICKPEA HUMMUS

Steps:

• Blend garlic first.
• Add chickpeas, pulse for a few times at first, then puree, adding tahini paste through the feeder.
• Add in olive oil, lemon juice, soya sauce.
• Scrape down the sides of the bowl, then add salt, cumin, coriander, cayenne, lemon juice and water.
• Blend to a smooth paste.
• Transfer to a bowl, and garnish with some chopped parsley and cilantro leaves.

CLASSIC HUMMUS WITH FRIED CHICKPEAS AND PARSLEY OIL

Steps:

• Cover the chickpeas with 4 cups water in a large pot with 1 teaspoon baking soda and refrigerate 8 hours or up to overnight to soak.
• Strain the chickpeas and discard the soaking liquid. Rinse the chickpeas and return them to the pot. Add the remaining teaspoon baking soda and water to cover by about 3 inches over the chickpeas. Bring to a boil over high heat, then turn the heat down to a simmer and cook, skimming off and discarding any foam that rises to the surface. Cook the chickpeas until tender but still hold their shape, about 30 minutes. Remove 1 cup of chickpeas from the pot with a slotted spoon. Drain well and reserve on a paper towel-lined plate to dry. Continue cooking the remaining chickpeas until they are mostly intact and soft and creamy (not crumbly) when pressed between a thumb and forefinger, about 10 minutes more. If the liquid boils off too much while cooking, add more water to cover and continue to cook.
• Meanwhile, make the parsley oil. Bring a small pot of water to a boil. Add the parsley leaves and cook 10 seconds, then drain. Immediately run the parsley under very cold water to cool it completely, 30 seconds to 1 minute. Squeeze out the excess liquid and then transfer to a paper towel-lined plate to dry.
• When the chickpeas are done cooking, strain them and discard the liquid. Let the chickpeas sit in the strainer to drain and dry out for 5 minutes. Put the chickpeas in the bowl of a food processor along with the tahini, lemon juice, garlic and 1 3/4 teaspoons salt and process until the mixture is a paste, scraping down the bowl as necessary. With the motor running, slowly pour in 1/4 cup of the ice water and continue to process, adding more water by the tablespoon as necessary, until the mixture is smooth and light, about 5 minutes. The hummus should be slightly loose because it will firm up as it sits.
• Transfer the hummus to a shallow bowl and cover by lightly pressing plastic wrap directly onto the surface; set aside until ready to serve. (The hummus can also be made a day ahead and refrigerated. Bring to room temperature for 30 minutes before serving.)
• Put the cooked parsley leaves in a blender along with 1/2 cup olive oil and puree until the parsley is fine and the oil green, about 5 minutes. Transfer the parsley oil to a small bowl and cover with plastic wrap pressed directly against the surface. Parsley oil can be used right away, or held at room temperature up to 6 hours
• Just before serving, fry the chickpeas. Heat the remaining 1/2 cup oil in a medium skillet over medium-high heat for about 2 minutes. Pat the reserved chickpeas dry with a clean towel and carefully add them to the skillet. (The oil will bubble up for a few seconds.) Fry, shaking the pan occasionally, until browned and crisp, 7 to 9 minutes. Transfer the chickpeas to a paper towel-lined plate to drain. Immediately sprinkle with the lemon zest, cayenne, cumin and some salt; toss to coat.
• Remove the plastic wrap from the reserved hummus. Make a shallow circular indentation with the back of a spoon in the center of the hummus. Mound the fried chickpeas in the center of the hummus. Drizzle with the parsley oil, spooning most of it around the edges of the hummus.

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.

MEDITERRANEAN CHICKPEAS

Steps:

• In a small saucepan, bring water to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until water is absorbed. Fluff with a fork., Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Sir in remaining ingredients; heat through, stirring occasionally. Serve with couscous.

MEDITERRANEAN SMASHED CHICKPEAS

Steps:

• Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium heat. Add onion, season with salt and pepper, and cook gently until softened, about 10 minutes. Raise heat to medium-high. Add garlic, cumin, red pepper flakes and celery. Stir to combine let sizzle without browning for 1 minute.
• Add chickpeas and let them heat through. With a potato masher or wooden spoon, crush about half the beans. Stir well, taste and adjust seasoning. Add 1/2 cup water (or bean cooking liquid if you have it) and let mixture simmer briskly for a minute or two. Stir in lemon juice and 2 tablespoons olive oil. Serve warm in pita or as a dip or side dish. Garnish with quartered eggs, accompanied by minted yogurt and tahini sauce, if desired.