Whole Chickpea Hummus
photo by gailanng
- Ready In:
- 15mins
- Ingredients:
- 8
- Yields:
-
2.5 Cups
- Serves:
- 4
ingredients
- 2 large garlic cloves
- 2.46 ml salt
- 44.37 ml extra virgin olive oil
- 29.58 ml lemon juice, fresh
- 0.25 ml cayenne
- 538.64 g can chickpeas, drained and rinsed
- 118.29 ml cherry tomatoes, chopped
- 29.58 ml fresh flat-leaf parsley, minced
directions
- . Chop the garlic coarsely on a cutting board. Sprinkle with salt and with a fork or angled blade of knife, mash the garlic and salt together to make a fairly smooth paste. Scrape into a medium bowl. Add olive oil, lemon juice and cayenne; stir well to combine flavours. Stir in chickpeas. (Make-ahead: refrigerate, covered, for up to 1 day.).
- . Add tomatoes and parsley; stir to combine.
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Reviews
-
Fantastic!!! The first batch I made, did not last pass 4 hours of chill time, before my family found it in the refrigerator. It was gone in the manner of minutes. So I'm make a double batch right now and maybe it might last pass dinner tomorrow night. I love the garlic in this and made sure I found 2 large cloves when I made it. I added 2 pinches of cayenne. This is a keeper!! Thank you for sharing it with us. Made for Please Review My Recipe tag game from August 12th, 2010
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Kat, this is a real keeper!!! The chickpeas go so well with the garlic, parsley and added veggies! Mmmm, a healthy, easy and DELICIOUS lunch or side dish! :) Also a great change of pace from regular creamy hummus. I used a cucumber in place of the cherry tomatoes, cause I cant have those and you said a cuc would be a decent sub. It added a lovely freshness, which I really enjoyed! THANKS SO MUCH for sharing this gorgeous recipe with us! Made and reviewed for Everyday Is A Holiday November 09.
Tweaks
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Kat, this is a real keeper!!! The chickpeas go so well with the garlic, parsley and added veggies! Mmmm, a healthy, easy and DELICIOUS lunch or side dish! :) Also a great change of pace from regular creamy hummus. I used a cucumber in place of the cherry tomatoes, cause I cant have those and you said a cuc would be a decent sub. It added a lovely freshness, which I really enjoyed! THANKS SO MUCH for sharing this gorgeous recipe with us! Made and reviewed for Everyday Is A Holiday November 09.
RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.