Hummus also contains raw
garlic and cooked chickpeas, ingredients which may cause gas.
Not exact matches
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves
garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt
and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups
cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here
and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
If you're not familiar with hummus, Wikipedia tells us that hummus is a Middle Eastern
and Arabic food dip or spread made from
cooked, mashed
chickpeas blended with tahini, olive oil, lemon juice, salt
and garlic.
2 cups
cooked chickpeas 5 tbsp tahini 1 tsp sea salt 1/3 cup lemon juice (1 1/2 — 2 lemons) 2 - 3 cloves
garlic 3 tbsp extra virgin olive oil 1/4 cup water or
cooking liquid chopped parsley
and paprika for garnish
Add
garlic and spices
and chickpeas, stir
and cook on low medium heat for about 5 minutes.
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups
cooked or canned
chickpeas, drained well
and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1
garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled
and finely shredded 1 small or 1/2 medium beet, peeled
and finely shredded large handful each parsley
and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
I sauteed a bit of red onion,
garlic, bok choy
and mushroom in a skillet then transfered the veggies into a pot with 1/2 cup uncooked quinoa, 1/2 cup
cooked chickpeas, 1 cup vegetable stock
and some spices (basil, anise seed, cayenne pepper, S&P).
The
chickpeas are
cooked with onions
and garlic and tossed in fragrant tomato based curry sauce that pairs wonderfully with the zesty lemon
garlic spinach.
250g / 9oz
cooked chickpeas 1 tbsp Truffle oil, or 1 heaping tsp truffle paste * 1 fat
garlic clove, crushed 1 generous tbsp rosemary, finely chopped A squeeze of lemon Salt & pepper 1/4 cup + 1 tbsp olive oil (possibly extra virgin),
and extra for garnish 1/4 cup (more or less) water or stock 1/2 tsp pepper 1/2 tsp salt, or to taste
Chickpea and chorizo warm salad own creation, inspired by several recipes 1 teaspoon olive oil 70g diced chorizo 1/2 large onion, thinly sliced in half - moons 2
garlic cloves, minced 200g
cooked chickpeas, rinsed
and drained salt
and freshly ground black pepper 2 tablespoons sherry handful of fresh parsley leaves Heat the oil in a large nonstick frying pan over high heat.
170gr of silken tofu 1/4 cup of
chickpea flour also called gram flour 1/4 cup of water 1 tablespoon of nutritional yeast 1 teaspoon of corn flour 1/2 teaspoon of
garlic powder 1/2 teaspoon of turmeric powder salt
and pepper to season 1 tablespoon of coconut oil for
cooking
2 cups (300 g)
cooked chickpeas, rinsed
and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes of a box grater (2 cups packed) salt, as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive oil 1 large yellow onion, finely diced 4 large cloves
garlic, minced 1 1/2 teaspoons smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120 g)
chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4 cup (60 ml) mild vegetable oil for frying, such as sunflower
Scoop out the
cooked sweet potato into a food processor, add the
chickpeas, tahini
and garlic and whiz it all up until smooth (ish).
Sweet Potato Quinoa Hummus Ingredients: 1 medium sweet potato — around 100g of
cooked product 400g
Chickpeas, drained
and rinsed 2 tablespoons Tahini 1
garlic clove, chopped 60g
cooked Quinoa juice of 1/2 lemon 2 tablespoons of Olive oil Method: Bake the sweet potato until soft
and tender.
1 tablespoon olive oil 1 medium onion, diced 1 clove
garlic, minced 2 teaspoons fresh ginger, grated 1 tablespoon ground coriander 2 teaspoons ground cumin 1/2 teaspoon ground cayenne pepper 1 teaspoon ground turmeric 2 teaspoons paprika 1 teaspoon garam masala 1 (15 - ounce) can diced tomatoes (juices included) 2/3 cup water 4 cups
cooked chickpeas or 2 (15 - ounce) cans
chickpeas, drained
and rinsed 1/2 teaspoon salt 1/2 lemon (juiced)
Add the
garlic, cumin,
chickpeas and butternut
and continue to
cook for another couple of minutes.
Falafels 1 cup / 150 g green peas, fresh or frozen (thawed) 1 cup / 150 g
cooked chickpeas 2 small shallots, peeled
and coarsely chopped 1 - 2 cloves
garlic, peeled 2 tbsp buckwheat flour or potato starch 2 tbsp pumpkin seeds 1/2 tsp baking powder 3 stalks fresh mint, leaves picked 3 stalks parsley, stems discarded 1 tbsp lemon juice 1 tsp ground cumin 1 tsp flaky sea salt 1 - 2 tbsp olive oil
cans whole plum tomatoes * 2 cups
cooked chickpeas * 1 tablespoons chopped or dried oregano * 2 handfuls chopped fresh parsley * 4 sprigs of thyme, leaves removed * 2 tablespoons honey * 6 - 8 cups vegetable stock * 2 -LRB-- ish) cups sourdough bread, cubed * salt
and pepper to taste * Basil Pesto (1/2 cup lemon basil, 1/2 cup parsley, 1/4 cup olive oil, 2 cloves
garlic)
To prepare the
Garlic Roasted Chickpeas, toss the cooked chickpeas with olive oil, garlic, and salt in a large bowl, then pour them into a rimmed baking
Garlic Roasted
Chickpeas, toss the cooked chickpeas with olive oil, garlic, and salt in a large bowl, then pour them into a rimmed baki
Chickpeas, toss the
cooked chickpeas with olive oil, garlic, and salt in a large bowl, then pour them into a rimmed baki
chickpeas with olive oil,
garlic, and salt in a large bowl, then pour them into a rimmed baking
garlic,
and salt in a large bowl, then pour them into a rimmed baking sheet.
The only ingredients are roasted beets,
cooked or canned
chickpeas, fresh
garlic cloves
and some pink himalayan salt.
Meatball ingredients: 2 teaspoons olive oil 1 medium eggplant, small dice (about 3 cups - worth of diced eggplant) salt + pepper 1/2 cup
cooked chickpeas 1/4 cup almond meal / flour 1 tablespoon za'atar spice blend 2
garlic cloves, peeled + chopped 1/4 cup chopped flatleaf parsley 1 - 2 teaspoons lemon zest big squeeze of lemon juice 1/4 cup
chickpea canning liquid (aka
chickpea brine / aquafaba) 2 slices of bread, toasted
and roughly cut Preheat the oven to 350 degrees F.
150 g spaghetti (I used «spaghettoni») extra virgin olive oil, to taste 250 g
cooked chickpeas 1
garlic clove, peeled
and halved 1 small red chili pepper, cleaned
and minced a large handful of fresh sage leaves, cleaned
and pat dried freshly ground black pepper, to taste
1 cup steamed edamame beans (steam the whole pod
and then extract the little beans - a great job for someone in your house other than you - like a child or lover) 1 cup sprouted
chickpeas, lentils, mung beans or
cooked / sprouted bean of choice 1/3 cup sundried tomatoes 1/2 lemon, peeled 1/4 sesame seeds 2 Tbs olive oil 2 tsp dill seeds or 1 Tbs cumin seeds 1 - 2 cloves
garlic 1/2 cup water (or more as needed until desired consistency is achieved) sea salt
and cayenne to taste
Ingredients: 1 1/2 cups
cooked chickpeas (or 1 15 - oz BPA - free can drained
and rinsed) / 1 large avocado / 1/4 cup fresh lime juice / 2 TBSP Carrington Farms Coconut & Avocado
Cooking Oil Blend / 1 large clove
garlic, chopped / 1/2 tsp sea salt / 1/4 tsp ground cumin / 1/8 ground cayenne pepper.
2 large
garlic cloves 1/2 teaspoon kosher salt Pinch of saffron threads 2 teaspoons roughly chopped fresh ginger 2 teaspoons sweet paprika 1 teaspoon smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1 cup canned crushed tomatoes (BPA - free brand) 2 tablespoons extra virgin olive oil 1 large onion, halved lengthwise
and thinly sliced 1/2 cup dry white wine or dry vermouth 3 cups
cooked chickpeas 2 cups
chickpea cooking liquid 12 ounces baby spinach (or chopped spinach) 1/4 cup raisins 2 tablespoons sliced Spanish green olives (optional) Sherry vinegar
and olive oil, for drizzling
Place the soaked
chickpeas, the
garlic,
and the olive oil in a slow -
cooker.
Lemon Honey & Rosemary Grilled Chicken Skewers by From Gate to Plate Sausage & Veggies Tinfoil Dinner by Summer Scraps Baked Rosemary
Garlic Fries by Keep it Simple, Sweetie Homemade Natural Bug Spray by The Haas Machine Memorial Day Festivities by Lil Huckleberries Corn Cob Jelly by Hezzi - D's Books
and Cooks Marshmallow Fruit Dip by Forty Eighteen Trail Mix Oatmeal Cookies by Lady Behind the Curtain BBQ Invitation Printable by My Daylights Rhubarb Crisp by Love in the Kitchen Mixed Berry Sweet Rolls by Like Mother, Like Daughter Liberty Embroidery Pattern by Bits of Ivory Red White
and Blue Trifle by We Like to Learn as We Go
Chickpea Tabouli by Food Lust People Love Dark Chocolate Pistachio Cookies by Life on Food
Add the
cooked quinoa,
chickpeas, hot sauce,
garlic, scallions,
and cayenne pepper (if using).
Ingredients: Harissa, Squash &
Chickpea Stew 2 Tbsp extra-virgin olive oil 3 Tbsp harissa paste 1 (2 — 3 pound) creamy - fleshed pumpkin such as kabocha or red kuri or buttercup (NOT butternut, which is too stringy for this recipe), seeded, peeled,
and cut into 1⁄2 - inch cubes 1 onion, diced 2 cloves
garlic, minced 2 cups
cooked chickpeas (from 1 (19 oz.)
1 teaspoon olive oil 1 onion 1/2 sweet potato (about 4 oz), diced 1
garlic clove, minced about 1 cup
cooked winter squash 1/2 cup
cooked chickpeas dash of hot sauce (optional) dash of turmeric 1/2 teaspoon cumin 1/2 teaspoon salt 1 teaspoon finely minced ginger root 1 tablespoon flour Yogurt, chopped herb,
and pita (optional, for serving)
Ingredients: 2 normal people / 4 Gwyneths 1/2 cup uncooked quinoa 1/2 cup
cooked chickpeas, crushed 1 clove
garlic, minced 4 scallions, white
and light green parts only, thinly sliced 1/4 cup Italian parsley, finely chopped Zest of 1 lemon (Use a Microplane grater!)
1 tablespoon olive oil 1 medium fennel bulb, chopped (stalks
and core discarded, roughly 1-1/2 - 2 cups) 1⁄8 teaspoon sea salt freshly ground black pepper to taste 1/2 cup red bell pepper, chopped 2 cups
cooked chickpeas (garbanzo beans) 1 medium clove
garlic, chopped 1-1/2 tablespoon apple cider vinegar 2 tablespoons olive oil for purée 2 teaspoon freshly grated ginger 1⁄2 teaspoon sea salt 1⁄4 teaspoon cumin 3⁄4 teaspoon paprika 1⁄8 teaspoon cinnamon 1⁄3 - 1/2 cup sliced green onions 1/2 cup good quality breadcrumbs (see note) 3 tablespoons sesame seeds 1⁄8 teaspoon sea salt 1 tablespoon olive oil for frying patties
- Add the
cooked quinoa,
garlic, scallions, parsley, lemon zest, olive oil
and Sriracha (if using) to the mashed
chickpeas.
Add the
cooked quinoa,
garlic, scallions, parsley, lemon zest, olive oil
and Sriracha (if using) to the mashed
chickpeas.
2 cups / 10 oz / 280 g
cooked chickpeas (see page 215), or 1 (15 - ounce / 425g) can
chickpeas, rinsed
and drained 3 tablespoons extra-virgin olive oil 4 cloves
garlic, finely chopped 1/2 teaspoon red pepper flakes Fine - grain sea salt 3 or 4 handfuls of young dandelion leaves, stems trimmed Grated zest of 1 lemon
1.5 cups dried
chickpeas, soaked in cold water overnight (or substitute well drained canned
chickpeas and omit the
cooking) 2 - 2 1/2 lemons, juiced 2 - 3
garlic cloves, peeled
and crushed a big pinch of salt 4 tablespoons tahini (sesame paste)
Marisa Moore, RD Yields 2 - 45 mins Prep Time Save Recipe Print Recipe Ingredients2 cups
cooked chickpeas, (1 15 oz can, rinsed
and drained) 1 tomato, chopped
and seeded1 clove
garlic, minced1 tablespoon extra virgin olive oil1 / 2 lemon, juiced2 - 3 fresh basil leaves, tornFresh cracked black pepper to tasteSalt to tasteInstructionsCombine all ingredients in your favorite bowl
and... Read More»
In a food processor, combine the
chickpeas,
cooking liquid, tahini, lemon juice,
garlic,
and salt.
Pressure - Perfect Tip: Brown the onion,
garlic,
and sausage before
cooking the
chickpeas.
1 tablespoon extra-virgin olive oil 1 teaspoon red pepper flakes 1/2 teaspoon pimenton (smoked Spanish paprika) 2 cups
cooked chickpeas, preferably homemade (page 45), rinsed
and drained 1/2 cup
chickpea cooking liquid or water, plus more as needed 2 tablespoons tahini, plus more as needed Juice of 1 lemon 1 plump clove
garlic, peeled 1/2 teaspoon salt, plus more to taste
Ingredients about 6 handfuls (or 250 g) of fresh spinach, cleaned 200 g
cooked chickpeas the juice
and grated zest of 1 organic lemon 1
garlic clove, peeled 1 small handful of chives, cleaned
and chopped 1 large tablespoon tahin 2 - 3 tablespoons extra virgin olive oil 2 teaspoons cumin powder 1 teaspoon
and a half -LSB-...]
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves
garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper
and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled
and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can
chickpeas, rinsed
and drained (1.5 cups
cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
150 g spaghetti (I used «spaghettoni») extra virgin olive oil, to taste 250 g
cooked chickpeas 1
garlic clove, peeled
and halved 1 small red chili pepper, cleaned
and minced a large handful of fresh sage leaves, cleaned
and pat dried freshly ground black pepper, to taste [click to continue...]
about 6 handfuls (or 250 g) of fresh spinach, cleaned 200 g
cooked chickpeas the juice
and grated zest of 1 organic lemon 1
garlic clove, peeled 1 small handful of chives, cleaned
and chopped 1 large tablespoon tahin 2 - 3 tablespoons extra virgin olive oil 2 teaspoons cumin powder 1 teaspoon
and a half ginger powder whole sea salt, just enought to taste about 1 tablespoon poppy seeds 1 small red chili pepper, cleaned
and sliced
Place the
cooked chickpeas (reserve a handful for garnish),
cooked garlic (
and if you love
garlic as much as we do, add 2 cloves of raw
garlic at this stage) in a food processor with the remaining ingredients
and half a cup of the
cooking water.
Combine carrots
and 1 1/2 cups of the
cooking liquid with
chickpeas and garlic in a food processor fitted with a blade.
If you have extra
garlic - tahini sauce (I suggest doubling the recipe), spoon it over sauteed kale, roasted
chickpeas, pita bread, steamed broccoli, or
cooked salmon
and chicken.
DINNER: acorn squash
and black bean quesidillas baked basil zucchini baked macaroni
and cheese baked salmon baked squash baked turkey burgers balsamic grilled summer vegetables with basil quinoa salad bbq lime
and mango turkey bbq rosemary sweet potato black bean burrito black beans
and rice black bean veggie burgers broccoli
and sundried tomato pasta chicken, avocado salad chicken nuggets chick pea burgers citrus grilled chicken dinner rolls farmers market salad farro salad with roasted mushrooms
and parmesan fried rice with cashews
garlic and lime shrimp
garlic and parmesan turkey meatballs
garlic and rosemary chicken
garlic roasted red potato wedges gnocchi grilled shrimp with
garlic and cilantro grilled tuna
and couscous salad healthy chicken parmesan wraps healthy stuffed mushrooms mexican twice baked potatoes moroccan apricot chicken tenders mushroom pizza with caramalised onions oven fried eggplant peanut noodle stir fry pecan crusted dover sole pineapple pork kebobs pork fried rice portobello musroom pizzas red lentil cauliflower burger roasted rosemary root vegetables roasted vegetable salad with feta
and chickpeas sauteed
garlic and tomato lentil salad seasoned potato wedges slow
cooker meatloaf slow
cooker pineapple chicken verde slow
cooker pulled pork sandwiches slow
cooker rosemary chicken slow
cooker two bean chicken slow roasted vegetables southwestern quinoa pasta salad spicy veggie bean burger sticky rice sweetcorn
garlic and tomato soup thai spiced bbq shrimp tuna stuffed zucchini vegan chick pea casserole vegan corn bread vegan lasagna vegan mac
and cheese vegetable spaghetti with tomato sauce
and nut balls veggie lasagna zucchini sticks DESERT: 3 ingredient peanut butter ice cream 5 minute banana ice cream apple pie baked apple banana almond
and chocolate ice cream banana berry soft serve banana chocolate caramel ice cream cake banana ice cream floats banana peanut butter cups banana split cheesecake bites blueberries
and cream popsicle blueberry - pomegranate ice lollies blueberry strawberry banana ice cream cake caramel apples caramel chocolate apples carob caramel tarts with coconut cashew coffee vanilla creme cake chocolate banana coconut cream pie chocolate banana pie with whipped coconut cream chocolate caramel orange tart with seasalt chocolate covered bananas with walnuts chocolate hazelnut ice cream chocolate maca truffles chocolate mint cookie dough bites chocolate molten lava cakes with goji berries chocolate mousse chocolate peanut butter cake chocolate peanut butter cream pie chocolate protein truffles chocolate pudding chocolate tahini caramel delights cinnamon vanilla almond butter banana pops clean eating nutella ice cream coconut almond fudge coconut truffles cookie dough ice cream cranberry bliss bars creamy baked pears dairy - free fudgesicles double chocolate cake durian ice cream fruit tartlets with cashew cream fruity popsicles greek yogurt cupcakes greek yogurt thin mint cupcakes grilled peaches with gingersnaps healthy banana foster healthy brownie healthy key lime tarts honey wholewheat chocolate chip banana bread layered banana ice cream cake lemon lime
and coconut cheesecake mini protein cheesecake mocha banana ice cream no bake cookie dough bites no bake peanut butter nuggets nutella fudge pops paleo brownie cupcakes pecan pie peanut butter
and chocolate ice cream peanut butter coconut cups with dark chocolate peppermint meringues pina colada ice cream premium poached peaches raspberry nutella tarts raw carrot cake raw chocolate cupcakes with vanilla frosting raw chocolate with goji berries raw fudge brownies raw snickers bar raw tropical ice cream raw vegan smores roasted maple papaya strawberry ice cream sweet potato pie thick
and fudgey brownies vanilla bean cheesecake vanilla bean ice cream vanilla chocolate cake vanilla chocolate chunk cheesecake vanilla ice cream vegan
and gluten free, peanut butter, caramel cheesecake vegan
and gluten free, peanut butter
and chocolate chip banana vegan nutella bites vegan strawberry scone tarts bread watermelon tart
1 tbsp extra-virgin olive oil 2 cups
cooked chickpeas (or 1 can) 3 tbsp Thai green curry paste 1 yellow onion, chopped 3
garlic cloves, minced 1 bunch kale, stems removed
and leaves torn 3/4 cup unsweetened coconut milk 3 tsp tamari or soy sauce juice from half a lime 1 tbsp honey cilantro, chopped (optional)
1 tbsp olive oil 1 cup onion, chopped 2 cups
cooked chickpeas 1 lb Brussels sprouts, trimmed
and quartered 4
garlic cloves, minced 1/2 tsp dried thyme 1/2 tsp dried basil 1/4 tsp dried tarragon 1/2 cup sun - dried tomatoes, rinsed
and chopped (soaked for 10 minutes in boiling water if super dry) 2 cup vegetable broth 1/4 cup red wine 2 cups thinly sliced kale (200g prepped)