Hummus is one of my all-time favorite dips, but making it from dried chickpeas can be a tall order. Start with canned chickpeas, however, and homemade hummus suddenly becomes an easy last-minute ...

You can make the light, fluffy, delicious hummus of your dreams with ease -- all you need to do is add a few more ...

This easy hummus recipe is great to make sandwiches ... 13.5g fat (of which 2g saturates), 7g fibre and 0.9g salt. Drain the chickpeas and rinse. Reserve a few whole chick peas for serving.

3. To assemble, spoon the hummus onto a large plate and swirl to make a well in the middle. Top with the candied raisins, macadamias and chickpeas. Toss the herbs in a squeeze of lemon juice, olive ...

Canned chickpeas are fine to use ... especially if you want to make the smoothest hummus. As one final word of warning, El-Zmetr told us the two biggest mistakes you can make when cooking dried ...

Remove from the heat and set aside to cool for 5 minutes. Place in a food processor, add half of the chickpeas and all of the hummus and flour. Season with salt and pepper. Blend to a rough paste.

Hummus, that creamy dip that hails from the Middle East, has a reputation as a clean, healthy food. It deserves it. All the main ingredients are super foods in their own right. It's got chickpeas ...

The perfect party pleaser, that’s what. This simple avocado hummus from the Fast Easy Cheap Vegan cookbook makes for a great appetizer. To a food processor, add chickpeas, avocados, lime juice, oil, ...

Daniel Kenney, head chef at Vancouver’s Lavantine Restaurant and Skybar, recommends his hummus recipe as a quick lunch for ...

Hummus: A classic Middle Eastern dip made ... dry place for up to a year. Canned chickpeas should be transferred to a container and refrigerated for 3-4 days. Flatulence: Due to their high fiber ...