Tag: chickpeas

Buffalo Chickpea Wing-y Dip

Ingredients Step
15 oz. can chickpeas (1.5 c.; 0.5 c. from dry) Mash well.
2 T mayo
2 T tahini
Add in. Salt to taste.
Frank's Red Hot Add to taste.
pita chips
carrots
celery
cucumber
ranch dressing
Serve.

Source: Post Punk Kitchen

Hummus

The food processor motor gets hot, but it's the right way to make this recipe....

Lime can substitute for lemons if needed, but lemon is better. This is a lemon-forward hummus.

With Sesame

Ingredients Step
¼ c. tahini
juice of 1 lemon (¼ c.)
Whip the tahini by processing in food processor for 1 minute, scraping, then processing for another 30 seconds.
2 T. olive oil
½ t. cumin
¼ t. garlic powder
Process for 30 seconds. Scrape. Process for another 30 seconds or until well blended.
1½ c. chickpeas (15 oz. can) Add half the chickpeas and process for 1 minute. Scrape. Add the remaining half of the chickpeas and process until thick and smooth. (We're going by halves so there is enough liquid to make a nice smooth dip.)
water or aquafaba Add until consistency is to taste, a tablespoon at a time followed by food processing.
~½ t. salt Add to taste. Reduce if chickpeas are canned.

Sesame-Free

For the sesame-free version, I leave out tahini, rather than substituting it.

Ingredients Step
¾ c. chickpeas (half a 15 oz. can)
juice of 1 lemon (¼ c.)
2 T. olive oil
½ t. cumin
¼ t. garlic powder
Process for 60 seconds. Scrape. Process 30 seconds. Scrape. Process for another 30 seconds or until well blended.
¾ c. chickpeas (remainder of 15 oz. can) Add. Process until thick and smooth.
water or aquafaba Add until consistency is to taste, a tablespoon at a time followed by food processing.
~½ t. salt Add to taste. Reduce if chickpeas are canned.

Source: inspiredtaste.net