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 ...

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 ...

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 ...

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.

Why you should rinse your canned beans, according to a chef-instructor at the Institute of Culinary Education.

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 ...