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Answered 2012-01-30 02:34:31

No, the whole point of Hummus is that you cook the chickpeas in order to make them smooth and spreadable like hummus.

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Chickpeas, lemon juice, garlic, olive oil, salt, and tahini are used to make hummus.


Hummus is a middle-eastern food composed of chickpeas, or garbanzo beans, and Tahini, a paste similar in texture to peanut butter that is made from sesame seeds. Hummus is typically eaten with pita or other flat bread. To make hummus, no cooking is required -- just a food processor. You can use hummus as a sandwich spread, as a veggie dip or on crackers


I don't know what rice bran oil is, but you can make hummus any which way you want. Just experiment. You can even use beans other than chickpeas!


Chickpeas, tahini, olive oil, lemon juice,garlic


If you mean what dishes use chickpeas as an ingredient, the list is long. Hummus is made using chickpeas as well as several soups, stews and salads. You can also used mashed chickpeas to make fritters. Chickpea flour is also used in Middle Eastern dishes.


Healthy Hummus recipes can be found through most Greek cooking websites. Other websites include, inspired taste, honest cooking and shape. Hummus recipes are easy to make.


Almost all hummus is gluten free. You should always read the ingredients to make sure there are no gluten additives, but fresh hummus contains chickpeas, tahini (which is a paste made from sesame seed), garlic, onions, and spices.


Hummus is a great alternative to other dips and is high in iron and vitamin C. The chickpeas make it a good source of protein and fiber. Try it with whole wheat pita chips to make a healthy snack.


Garbanzo beans (also known as chickpeas) are blended with tahini, onions, garlic, and cumin to make a paste. There are many variations available.


Chickpeas can be cooked and eaten cold in salads, blended into hummus, cooked in stews, ground into flour, ground and shaped in balls and fried as falafel, or stirred into a batter and baked to make farinata.In Portugal, chickpeas are often used in hot dishes and in soup. In Spain they are used cold in tapas and salads, as well as hot in stews. Hummus is the Arabic word for chickpeas, which are cooked and ground into a paste and mixed with tahini (sesame seed paste) into a spread or dip known as hummus bi tahini or just "hummus." Chickpeas are also roasted, spiced, and eaten as a snack. Chickpeas are used to make curries in India, Pakistan, and Bangladesh.Chickpea flour, also known as gram or besan, is used:By the Shan people of Burma to make "Burmese tofu"In Sicily to make panelle, a chickpea-battered vegetable fritterTo make the Mediterranean flatbread soccaTo make a patty called panisse in Provence, southern France, made of cooked chickpea flour, poured into saucers, allowed to set, cut in strips, and fried in olive oil, often eaten during Lent.To cook whole dried chickpeas, it is best to soak them overnight. In the morning, discard the soaking water, cover with fresh water in a slow cooker, and cook on high 6-10 hours. Midway through cooking, you can add some kombu, 1-2 teaspoons of salt per pound, and about a ½-1 teaspoon of ajwain if you like.


Using a food processor is the number one way to get the smoothest hummus. If you are using canned chickpeas, when you drain the liquid, drain it into a bowl. You can add a couple of spoonfuls of the liquid at a time to help smooth the hummus as it blends. Just keep an eye on the consistency to make sure you are not thinning it out too much.


You can. The resulting flavor would be somewhat different, but you can make a perfectly passable hummus, falafel, or other chick-pea based recipe with Northern beans.


Garbanzo beans are also called chickpeas. They are high in fiber and protein and vitamins. They are used in many soups, stews, and salads and when pureed they are used to make hummus.


They didn't, although the ingredients were all known and eaten in ancient times. The earliest evidence for true hummus comes from 13th century Egypt, long after the ancient period had ended. The ancient Egyptians ate chickpeas in stews and other hot dishes, there is no evidence of any kind that they were mashed and eaten cold with tahini (which is the standard form of hummus).


Well, hummus is gluten free depending on how you make it. My dad takes chickpeas and boils them for two hours at a low temperature. He then lets them sit in the water for another two hours, therefore absorbing lots of water. Then, he blends the peas up with onion, garlic, and lemon juice in a food processor. However, some people will add flour to hummus to make it more substantial. I hope this answers your question.


Hummus finds popularity on many restaurant menus and grocery store aisles today. Making it at home is relatively easy, and the nutritional benefits of this well-regarded dip make it a real gem. Dietary fiber from the chickpeas, heart-healthy olive oil, antioxidant-rich lemon juice, and the essential B vitamins in tahini (ground sesame seeds), make the main ingredients in hummus excel. Combined with the carrots, celery, or whole wheat pita often served with it, hummus nutrition surpasses most other dip options. Hummus, a staple of the Middle Eastern diet, is a healthy and tasty option.


Nobody knows for sure. Most say The Middle Eastern region traded with many places and received spices and goods along the way. They used this to make a special food out of crushed chickpeas and olive oil, and lemons and garlic as well. Then the hummus idea spread across the world. Others say Greece invented hummus first and later it spread across up to the Middle East. But the most probable one is the Middle Eastern Invention of hummus, typically dipped in pita bread or falafel. Greeks however may have added on or changed the hummus.(Note: This answer is from a 12 year old kid)


Easy you can make fruit salad with cream or a ice cream type dish and they require no cooking :)


Hummus is a source of protein and the good type of fat called monounsaturated fat (that's if it is made with olive oil and many hummus recipes use this oil). It also contains calcium, iron, magnesium, phosphorus, potassium, and a few other trace minerals. It also contains a little of the B vitamins including a decent amount of folic acid, which benefits the heart, and a little vitamin A.


Jumpin Jesuit! It sure does make me fart


Yes, chick peas are usually used to make hummus, with olive oil, lemon juice, garlic and salt.


Chickpeas can be used to make a whole host of recipes. Some examples are spicy rice with chickpeas, honey mustard chickpea salad and chickpea bulgur salad.




Try using coddled eggs. That will sterilize them without cooking them.



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