CHICKPEA DIP RECIPE RECIPES

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CLASSIC CHICKPEA HUMMUS RECIPE | BON APPéTIT



Classic Chickpea Hummus Recipe | Bon Appétit image

Once you make this simple recipe, you'll never buy hummus again. Plus, we've got four ways to riff on this base recipe so you'll never get bored.

Provided by Claire Saffitz

Yield Makes about 2 cups

Number Of Ingredients 9

1 15½-oz. can chickpeas
1 large lemon
1 garlic clove
½ cup tahini, well mixed
¾ tsp. (or more) kosher salt
10 cranks freshly ground black pepper
¼ tsp. ground cumin
3 Tbsp. extra-virgin olive oil, plus more for drizzling
Za’atar and/or sesame seeds (for serving)

Steps:

  • Start by prepping all of your ingredients: Drain 15½ oz. chickpeas in a strainer or colander and rinse thoroughly. Let drain again while you do the other prep.
  • Cut 1 lemon in half, remove any visible seeds, and squeeze juice into a small bowl. You should have 3–4 Tbsp.
  • Smash 1 garlic clove with the flat side of your knife on a cutting board and remove peel. Continue to mash with side of knife until a paste forms. (You can also grate garlic on a microplane if you have one—you're just looking for a fine paste.)
  • Combine drained chickpeas, 3 Tbsp. lemon juice, garlic, ½ cup tahini, ¾ tsp. salt, 10 cracks pepper, ¼ tsp. cumin, and 2 Tbsp. water in a food processor.
  • Process until smooth, about 1 minute.
  • With the motor running, stream in 3 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with more salt, if needed.
  • Transfer hummus to a shallow bowl, top with za’atar and/or sesame seeds, and drizzle with more oil. → Mastered this base recipe? Here are 4 ways to mix it up.
  • Do Ahead: Hummus can be made 4 days ahead. Transfer to an airtight container and chill.

CHICKPEA SALAD SANDWICH RECIPE - NYT COOKING



Chickpea Salad Sandwich Recipe - NYT Cooking image

This quick recipe makes simple canned chickpeas into a bold and hearty vegetarian meal. Chickpeas are mashed in a creamy, rich lemon-tahini dressing, then mixed with crunchy celery and scallions for fresh bite. Earthy alfalfa sprouts, crisp lettuce, creamy avocado and sweet tomatoes bring contrasting textures and flavors to the sandwich. The chickpea salad can be made a few hours ahead and kept refrigerated. Any leftover salad makes a tasty dip served with tortilla chips or crackers. For a vegan alternative, omit the cheese for sandwiches that still boast layers of flavor.

Provided by Kay Chun

Total Time 10 minutes

Yield 4 servings 

Number Of Ingredients 15

6 tablespoons extra-virgin olive oil
6 tablespoons tahini
3 tablespoons fresh lemon juice
1/2 teaspoon grated garlic 
Kosher salt and pepper
2 (15-ounce) cans chickpeas, rinsed and drained
1/2 cup finely chopped celery
1/2 cup finely chopped scallions
1/2 cup freshly grated Parmigiano-Reggiano
8 slices multigrain sandwich bread 
Mayonnaise, as needed
8 butter lettuce leaves
1 (packed) cup alfalfa sprouts 
1 avocado, thinly sliced
1 large tomato, thinly sliced 

Steps:

  • In a large bowl, combine oil, tahini, lemon juice and garlic. Season with salt and pepper, then whisk until well combined. Add chickpeas and mash with the back of a fork or spoon until chunky. Add celery, scallions and cheese, and mix well. Season with salt and pepper. 
  • Spread one side of each bread slice with mayonnaise. On 4 slices of bread, divide lettuce, alfalfa and avocado, then top with some of the chickpea salad and tomatoes. Close sandwiches and serve. (Sandwiches may sit at room temperature for 1 to 2 hours before serving.)

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