RustBeltCowgirl Posts: 1,403 ✭✭✭✭✭

Here's an interesting list of recipes to go with those chickpeas that are languishing in the pantry.

Check out the recipe round up at the bottom of the article. Lot's of good recipes there, too.


  • happy-trails
    happy-trails Posts: 170 ✭✭✭

    Yum! They are great in anything! I love them in my Indian butter chicken and salads. I think I even recall them being mashed with fruits and milk and made into ice cream!

  • shllnzl
    shllnzl Posts: 1,816 ✭✭✭✭✭

    Thanks for the recipes, although my husband likes to eat them plain.

  • annbeck62
    annbeck62 Posts: 995 ✭✭✭✭

    Can always use more recipe ideas. thanks for sharing

  • jowitt.europe
    jowitt.europe Posts: 1,413 admin

    I make Hummus spread from chickpeas. I like it in bread. I use a lot of garlic, lemon juice and Tahini, of course.

  • Torey
    Torey Posts: 5,516 admin

    This isn't out of a can but another use of chickpeas. I purchased chick pea flour awhile ago for a recipe and discovered that I like it in small amounts added to other flours. I don't think it would be very good on its own but blended it adds a nice nutty flavour. Its good to add to blends for use as a coating mix or batter for frying chicken or fish. I add it to baking; quick bread, waffles.

    @jolanta.wittib I LOVE hummus. Sounds like we make a very similar recipe. Have you tried other flavours? I have made beet hummus, adding a few cooked beets to the chickpeas, and turmeric, which gives a gorgeous yellow colour. I have also made black bean hummus. Mmmmm. Might have to go make some. The Avocado Hummus recipe in the link looks very like a keeper. I'll have to get avocados next time I am at a grocery store. (depending; they were very expensive last week)

  • JodieDownUnder
    JodieDownUnder Posts: 1,482 admin

    @RustBeltCowgirl @torey @jolanta.wittib I looovve chickpeas. Always have cans on hand. Hummus, especially beetroot or sweet potato or in a curry, stew etc. One of my fav recipes atm is, make hummus, I add grated lemon rind to this. Bake some pumpkin, eggplant and red capsicum and make a maple syrup, lemon juice and tahini dressing. Place hummus on a platter, smear around to make it look all “foodie” like. Scatter pieces of baked pumpkin, eggplant and capsicum on top and drizzle with dressing. Lovely as a side or can have as a main with a green salad.

    I’ve also been experimenting with besan ( chickpea flour) we are not gluten intolerant but prefer to try to exclude from our diet. I’ve had success with equal amounts of besan, tapioca and coconut flour in my cake making.