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I Need A Recipe That Contains Chick Peas.?

Classic Hummous
Ingredients
·One (19 oz.) can cooked chickpeas (garbanzo beans), drained and rinsed OR 2 cups cooked chickpeas
·1 tbsp. tahini (sesame seed paste)
·1 tbsp. lemon juice, about half a lemon
·1 large clove garlic, roughly chopped
·1-2 tbsp. water, to thin, if necessary
Instructions:
1.You can use either a hand blender or food processor to make this hummous. If using a hand blender, you’ll need at least a two cup capacity cup. Either way, add about half the chickpeas and start to blend.
2.Gradually add in the tahini, lemon juice, garlic, but not the water.
3.Keep blending until the volume reduces slightly and the texture becomes more smooth, then add the rest of the chickpeas.
4.Blend until desired consistency is reached – chunkier is good for sandwiches, while a thinny dip may be desired for pita chips.
5.Add 1-2 tbsp. water if necessary while blending.
6.Stir in any additions, garnish, and serve!
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Whipped Chickpea, Spinach, and Potato Spread for Crostini (green hummus)
note:I like the taste and texture of beans cooked from scratch, but I don’t see why you couldn’t make this using canned chickpeas. Start with two 14-ounce cans, drained and rinsed. Cook the potato on its own.
Crostini:
1 sweet baguette, cut into 1/4-inch thick slices
3 tablespoons olive oil
a couple pinches of salt
1 large garlic clove, peeled.
Chickpea spread:
1 cup dried chickpeas, rinsed and picked over
1 small new potato (Yukon Gold, Yellow Fin, etc), peeled and quartered
5-6 handfuls of spinach, washed well
1 small red onion, chopped
zest of one lemon
juice of 1/2 lemon, approx.
salt and pepper
1/4 cup extra virgin olive oil
warm water
chives for garnish (opt)
Prepare beans and potato:
Soak the garbanzos overnight. Drain soaking liquid, and refill with enough water to cover the beans by about an inch. Bring water to a boil, reduce heat, and allow to simmer until beans are tender. Add the potato to the pot (or cook it in another water-filled) until tender, another 10 minutes or so. Drain any extra water at this point and set beans/potato aside.
Make crostini:
Preheat oven to 350. In a large bowl toss the baguette slices with the olive oil and salt. Arrange in a single layer on a baking sheet and place in the oven until golden, about 10 minutes. Remove from oven, let cool for a couple minutes and rub each crostini with the clove of garlic – don’t go overbboard, raw garlic is strong!
Add a splash of olive oil to a hot skillet, and throw in the spinach. It should collapse within 10 or 20 seconds. Immediately remove from heat and salt to taste.
Combine the chickpeas, potato, spinach, 1/4 cup red onions, lemon zest and juice, and a few big pinches of salt in a food processor. With the machine running drizzle in the olive oil. Chances are your mixture is on the dry side at this point and you may need to add warm water a few tablespoons at a time until the spread is a rich, creamy consistency. Season carefully, if you under salt the flavor will be flat. If you need more acidity, and a bit more lemon juice.
Put a spoonful of the spread on each crostini. Finish with a drizzle of good-quality extra-virgin olive oil, and a sprinkling of the red onions.
Serves many.http://www.101cookbooks.com/archives/001…
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Jalapeno Lime Hummus
1 16-oz. can chick peas or garbanzo beans, drained, rinsed
Juice of one large fresh lime
2 tablespoons peanut butter
3 cloves fresh garlic
2 heaping tablespoons pickled jalapenos
1-2 tablespoons olive oil
2 tablespoons fresh cilantro leaves
cumin, to taste
red pepper flakes, to taste
a pinch of sea salt
Combine all of the ingredients in a food processor until smooth.
Serve with fresh organic carrot sticks. It’s also fabulous with organic blue [or gold] corn chips.
Makes about 3 cups.http://glutenfreegoddess.blogspot.com/20…
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Walnut-Flaxseed Hummus
Instead of sesame tahini, this hummus recipe uses walnuts and flax seed, which are rich in important Omega-3 fatty acids. The result is milder-tasting than traditional hummus, but equally delicious. An added bonus: People following the Eat to Live nutritional program can eat this without guilt!
1 16-ounce can (or 1 1/2 cups) cooked chickpeas, drained
1-2 cloves garlic, peeled
1 ounce (about 1/4 cup) walnuts
1 tbsp. ground flaxseeds
1/4 cup water or chickpea cooking liquid
1/8 cup lemon juice
1/8-1/4 tsp. ground cumin
1/4 tsp. paprika
dash cayenne or chipotle chili powder
Toss the garlic into a running food processor, and process until thoroughly chopped. Add the walnuts, and process until they are in tiny pieces. Add the chickpeas, flaxseed, and 1/4 cup of water (or cooking liquid). Begin blending and add the lemon juice. Continue blending until the mixture is smooth, adding a little more liquid if necessary. Add 1/8 tsp. of the cumin, the paprika, and dash cayenne, and blend for another minute, and taste to check the seasonings. If needed, add more cumin and lemon juice.
Serve as a dip for veggies, a filling for pita bread, or atop a salad. http://www.fatfreevegan.com/appetizers/h…
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Sprouted Garbanzo Hummus
2 1/2 cups (600 ml) sprouted garbanzos
1 1/2 cups (360 ml) raw tahini
1/2 cup (120 ml) fresh lemon juice
1/2 cup (120 ml) purified water
1/2 cup (120 ml) chopped parsley
2 tablespoons minced garlic
1/2 tablespoon sea salt
1 teaspoon ground cumin
3/4 cup (180 ml) Bariani’s stone-pressed organic extra virgin olive oil
Combine all ingredients in a food processor and process to desired consistency. Longer processing will produce a smoother consistency. http://www.vegparadise.com/otherbirds411…
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Chickpea Pancakes
Ingredients (get from Indian grocery store)
1 Cup Besan (Chickpea Flour)
1 Carrot Grated
1 Green Chili: Finely Chopped
1/2 Medium Onion Finely Chopped
Fresh Coriander: Finely Chopped
3 inches bottle gourd grated
Water to add
Salt and Red Chilies to taste.
Oil to fry
Method:
add all the ingredients together except water.
Add water slowly and make the batter to a consistency of soup. / crepes batter.
Beat the batter for 2 mins with hand.
Heat a griddle.
Put 1 tsp oil over it and spread it. Then lightly remove the excess oil by wiping with a towel.
Put one big ladle of batter and spread it on griddle.
The heat should be medium so that it doesn’t burn.
put 1 tsp oil on the corners of the pancake.
Once it gets browned from one side turn it over and cook from the other side.
Put one more tsp of oil.
Once brown spots appear take it off from the griddle.
Serve hot with tomato ketchup or tomato salsa/ hot sauce or coriander chutney.
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Lenten Chick Pea Kofta (Topig)
(Armenian)
Yield: 8 servings
2 cups chickpeas
6 cups cold water
2 small potatoes; boiled in jackets
1 1/2 tsp. Salt
Freshly ground white pepper
Filling
3 lrg onions; halved & sliced
2 TBSP. water
1/4 tsp. ground allspice
1/2 tsp. ground cumin
1/3 cup pine nuts
1/3 cup currants
3/4 cup tahini
salt
freshly ground black pepper
To finish and serve
Boiling, salted water
Olive oil
Ground cinnamon or paprika
Lemon wedges
Parsley sprigs
Serves: 8-12 cooking time: 35 minutes
Soak chickpeas in the cold water for 24 hours, in a cool place if weather is warm. Remove the skins by taking a handful at a time and rubbing with the palms of both hands so that the chick peas actually
rub against one another. Drop back into bowl and take up another lot. Skim off the floating skins as they accumulate. Drain well.
Pass the skinned chickpeas through food grinder twice, using fine screen. Alternatively, place in food processor container in 2 lots and process to a paste.
Peel skin from boiled potatoes and mash finely with a fork. Combine with ground chickpeas; add salt and a good grinding of white pepper.Blend thoroughly and keep aside.
Put sliced onions in a pan with the water; cover and steam over medium heat for 10 minutes, then remove cover and leave until moisture evaporates. Turn into a bowl and cool.
Add allspice, cumin, pine nuts, and currants to the onion. Blend well, then mix in tahini, and salt and pepper to taste.
Take 4 pieces of unbleached calico or similar cloth, each about 20 inches square and scald in boiling water. Cool a little, then wring out well.
Open out a square of cloth on work surface and put a quarter of the chickpea paste in the center. Spread evenly with a spatula to a 20 cm (8 inch) square and place a quarter of the filling in the center,
spreading it a little.
Bring each corner of the paste over the filling by lifting up corners of cloth. Paste should enclose filling in envelope fashion. Smooth joins to seal well.
Make a single tie with each pair of diagonally opposite corners of cloth, then tie a second time. Complete another 3 topigs in the same way.
Half fill a large pot with water, bring to the boil and add about 1 tablespoon salt. When briskly boiling, lower prepared topigs into pot and return to the boil. Cover and boil steadily for 12-15 minutes or
until topigs float and feel firm to the touch.
Lift out immediately and place on a tray, draining off water in tray.
Untie and invert topigs onto platter. Leave until cool.
When ready to serve, pour a little olive oil over each topig and dust lightly with cinnamon or paprika. Garnish platter with lemon wedges and parsley. To serve, cut each topig in half, and then slice in thick
pieces. Olive oil and lemon juice are added to individual taste.
NOTE: Ready-skinned chickpeas are available at some Armenian and Greek food stores. These look like split peas, but are larger and nut colored. http://www.recipesource.com/ethnic/afric…
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Chickpeas A’la King
1 cup sliced mushrooms
1/2 cup red bell pepper — chopped
1/2 cup whole wheat pastry flour
1/2 cup nutritional yeast flakes
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dried thyme — crumbled
1/8 teaspoon ground black pepper
2 cups rice milk — or low-fat soymilk or other non-dairy milk
1 1/2 cups chickpeas — 1-15oz can, rinsed & drained
1/2 cup scallions — finely chopped
1. Sauté the mushrooms & bell peppers in water or veggie broth (original recipe called for oil) for 3-4 minutes, stirring constantly so they don’t stick or brown. Stir in the flour, then add nutritional yeast and spices and continue cooking & stirring for another minute.
2. Remove from heat and gradually stir in the milk, mixing constantly to avoid lumps.
3. Return to heat to continue cooking. Stir constantly until thickened, then add chickpeas & scallions and continue cooking another 3-5 minutes or until the chickpeas are thoroughly warmed.
4. Serve at once over biscuits, rice, noodles or toast points. *See note.
Serving Size : 4
Description:
“Use chickpeas, not chicken in this old fashioned entrée. You’re bound to get compliments that will make you crow. Serve it over rice, toasted bread triangles, or split biscuits. –http://www.fatfreevegan.com/beans/chickp…