Best 5 Spicy Hummus Quick Chickpea Spread Rachel Ray Recipes
In search of a delightfully spicy and easy-to-make chickpea spread? Look no further! Discover the perfect recipe for a tantalizing "Spicy Hummus Quick Chickpea Spread," inspired by the renowned chef, Rachel Ray. This article provides a step-by-step guide to create a vibrant and flavorful spread that will elevate your meals. With the right combination of spices and simple ingredients, you'll be able to whip up this delicious and versatile dip in no time. Get ready to tantalize your taste buds and impress your friends and family with this irresistible spicy hummus quick chickpea spread inspired by Rachel Ray.
Let's cook with our recipes!
SPICY HUMMUS: QUICK CHICKPEA SPREAD (RACHEL RAY)
This got many rave reviews on the other site. However, most said it was too thick. So some added about half the liquid from the canned chick peas, a little more olive oil and more lemon juice. I think some roasted red pepper would be good. Good basic recipe that you can adjust to taste, for our tastes I will most likely add more of the seasonings, and add a dash of cayenne too. From Food Network. Posted for ZWT6.
Provided by Scoutie
Categories Spreads
Time 5m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 129.7, Fat 1.4, SaturatedFat 0.1, Sodium 309, Carbohydrate 25.5, Fiber 5.4, Sugar 0.1, Protein 5.5
CHICKPEA SPREAD
Make and share this Chickpea Spread recipe from Food.com.
Provided by Dancer
Categories Spreads
Time 5m
Yield 1 batch
Number Of Ingredients 8
Steps:
- In food processor or blender, combine chickpeas, yogurt, lemon juice, garlic, olive oil, salt, cumin and allspice with 1 tablespoon water.
- Puree until smooth.
- Serving Ideas : Serve with warm pitas.
Nutrition Facts : Calories 580.4, Fat 13.5, SaturatedFat 1.8, Cholesterol 2.5, Sodium 2278.9, Carbohydrate 93.1, Fiber 15.6, Sugar 10.2, Protein 24.8
CHOCOLATE CHICKPEA SPREAD
Make and share this Chocolate Chickpea Spread recipe from Food.com.
Provided by annh53182
Categories Low Cholesterol
Time 10m
Yield 2 Cups, 20 serving(s)
Number Of Ingredients 9
Steps:
- As with all hummus, this spread couldn't be easier; Just throw everything but the water into your food processor or blender, and thoroughly puree, scraping down the sides of the bowl to get everything incorporated as needed. With the motor running, slowly drizzle in the water, until you reach your desired consistency. Spread at will!
Nutrition Facts : Calories 72.9, Fat 3, SaturatedFat 0.6, Sodium 126, Carbohydrate 11.2, Fiber 1.7, Sugar 5.1, Protein 1.7
SUN-DRIED TOMATO AND CHICKPEA SPREAD
Kind of a hummus, but so much more! I like it in a sandwich on rye bread or kamut bread with some cucumber slices and alfalfa sprouts... I call that the gourmet hippie sandwich.
Provided by Mad Maryno
Categories Spreads
Time 15m
Yield 2 cups
Number Of Ingredients 7
Steps:
- In a medium bowl, mash the chickpeas. You don't want purée. You still want chunks, don't you?.
- Add the rest of ingredients.
- Mix well.
- Put in the refrigerator and let sit for a couple of hours, to let the flavors combine.
- Use as you would use hummus, or use it as a sandwich spread.
Nutrition Facts : Calories 455, Fat 18.9, SaturatedFat 2.5, Sodium 767.4, Carbohydrate 61.7, Fiber 11.9, Sugar 0.6, Protein 13.2
HUMMUS SPREAD
Hummus completely from scratch using roasted sesame seeds, very easy. You can cook your beans ahead of time and leave them in the fridge for a couple days. Canned would work fine if you don't have the time.
Provided by Steve_G
Categories Spreads
Time 3h
Yield 1 batch, 8 serving(s)
Number Of Ingredients 8
Steps:
- For the beans: Rinse beans and pick over.
- place in a large pot, cover by at-least 2" with water (if you have hard water toss in a pinch of baking soda) Bring to a boil for 2 minutes, turn off stove and let them sit until cooled to room temperature.
- About 2 hours.
- Drain beans and rinse.
- Rinse out pot and return beans, again, cover with water, add garlic and bay leaf, bring to a boil, reduce to simmer Cook until tender, 45 minutes to 1 hour.
- Drain and cool.
- For the Tahini: Place sesame seeds and sesame oil in the food processor, grind until it's formed a paste.
- If it seems dry add some of the olive oil.
- For the Hummus: Add garlic to the hummus and pulse until finely chopped.
- Add beans and turn on processor, drizzle olive oil into processor, allow to run until desired consistency is reached.
- Add salt and pepper to taste and pulse until mixed.
- Optional: You can replace some of the olive oil with a bit of reduced fat sour cream to attain the desired creaminess without as much fat.
Tips:
- For a smoother hummus, use canned chickpeas instead of dried chickpeas. Canned chickpeas are already cooked and softened, so they will blend more easily.
- If you don't have tahini, you can use peanut butter or almond butter instead. Just be sure to use unsweetened and unsalted peanut butter or almond butter.
- To make the hummus spicier, add more chili powder or cayenne pepper. You can also add a pinch of cumin or paprika for extra flavor.
- If you don't have a food processor, you can mash the chickpeas and other ingredients together with a fork or potato masher. It will take a little more time, but the hummus will still be delicious.
- Serve the hummus with pita bread, veggies, or crackers. You can also use it as a sandwich spread or dip for chicken or fish.
Conclusion:
Spicy hummus is a delicious and versatile appetizer or snack. It's easy to make and can be customized to your own taste preferences. Whether you like it mild or spicy, creamy or chunky, there's a spicy hummus recipe out there for you. So next time you're looking for a healthy and flavorful snack, give spicy hummus a try.
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