Best Chickpea Appetizer Hummus Habb Recipes

Chickpea Appetizer (Hummus Habb) image

Provided by Engrossed

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (15 ounce) can chickpeas, drained and rinsed (garbanzo beans)
2 -4 tablespoons olive oil
1/4 cup fresh lemon juice
6 garlic cloves, crushed
1 teaspoon salt
2 tablespoons scallions, finely chopped (green onions)
2 tablespoons fresh cilantro or 2 tablespoons fresh chives, finely chopped
1 tablespoon of fresh mint, finely chopped to garnish or 1/2 teaspoon dried mint, to garnish

Steps:

Thoroughly mix all ingredients except the mint; then place in a serving bowl and refrigerate for 1 hour.
Just before serving, garnish with mint.

Nutrition Facts : Calories 198.4, Fat 8, SaturatedFat 1.1, Sodium 901.5, Carbohydrate 27.2, Fiber 5, Sugar 0.5, Protein 5.7

Easy Canned Chickpea Hummus image

Provided by The Epicurious Test Kitchen

Yield Makes about 3 cups

Number Of Ingredients 6

2 (15-oz.) cans chickpeas, drained, rinsed
2 garlic cloves
6 Tbsp. fresh lemon juice
6 Tbsp. tahini
1 1/2 tsp. kosher salt
1/4 cup extra-virgin olive oil, plus more for serving

Steps:

Place chickpeas in a medium pot and cover with water by 1". Bring to a boil over high heat, then reduce heat to medium-low and simmer, undisturbed, until chickpeas start falling apart, about 20 minutes. Reserve 1 cup cooking liquid, then drain chickpeas.
Transfer chickpeas to a food processor. Add garlic, lemon juice, tahini, salt, and 2 Tbsp. reserved cooking liquid and process for a full 5 minutes (set a timer for this) until creamy and smooth. If at any point the hummus appears dry or very thick, add cooking liquid 1 Tbsp. at a time. With the motor running, stream in oil and process just until combined. Transfer to a medium bowl and drizzle with more oil.
Do Ahead: Hummus can be made 5 days ahead. Let cool, then cover and chill.

Tomato and Chickpea Soup (Hasa Tamata Ma' Hummus) image

Provided by Engrossed

Categories Chowders

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 tablespoons butter
2 medium onions, chopped
4 garlic cloves, crushed
1/4 cup fresh cilantro, finely chopped
1 -2 teaspoon ground cumin
1/2 teaspoon ground allspice
1 (15 ounce) can chickpeas, drained and rinsed (garbanzo beans)
3 cups tomato juice
4 cups water
1/2 cup rice, rinsed
salt and pepper, to taste