Whole Chickpea Hummus

"Found on Elizabeth Baird's Blog, this is a Syrian version of hummus made with whole chickpeas in Madhur Jaffrey’s World Vegetarian. Rather than pureed hummus, this is a chickpea salad accented with garlic and lemon, as in hummus, but with the addition of chopped tomatoes and flat leaf parsley."
 
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photo by gailanng photo by gailanng
photo by gailanng
photo by Charlotte J photo by Charlotte J
photo by Charlotte J photo by Charlotte J
photo by Lalaloula photo by Lalaloula
photo by Lalaloula photo by Lalaloula
Ready In:
15mins
Ingredients:
8
Yields:
2 1/2 Cups
Serves:
4
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ingredients

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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

  1. My dreams are now filled with recipe #369160...and in TECHNICOLOR!
     
  2. 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
     
  3. Yummy garlicky! Really good dressing!! I had to use regular tomatoes as the grocery store didn't have cherry tomatoes in a while. I can see this would be good with cucumber added too! Made for 1~2~3 Hits March 2010 ~ It's Not Easy Being Green!!!
     
  4. 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.
     
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Tweaks

  1. 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.
 
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