How I Turn One Can of Chickpeas Into Two Chef-Level Recipes

Turn One Can of Chickpeas Into Two Chef-Level Recipes. I’m making two unforgettable chickpea recipes I love and make all the time. Super simple and crave worthy! I’m turning one oversized can of chickpeas into two bold, make-ahead recipes you’ll want on repeat. Much less expensive that store bought and SO much better. In this video I show you how I prep them beforehand so you can see the full process, the unexpected flavors, and my go-to tricks for quick, crave-worthy plant-based and vegan cooking.

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Not Your Ordinary Hummus: Lemon Chili Chickpea Dip
(makes about 2 containers, 16oz)

Ingredients
• 1 oversized (29 oz) can chickpeas (equals 2 regular 15 oz cans), drained and aquafaba reserved
• 2 large cloves
• Zest and juice of 1 lemon
• ¼ cup tahini
• 1 tablespoon chili crisp (LaoGanMa or similar)
• 2 tablespoons vegan fish sauce
• Salt & pepper to taste
• Optional: crushed ice to fluff texture
• Reserved aquafaba to thin as needed
Garlic note: Heat unpeeled cloves in a dry pan until skins brown to mellow bite. Pop out of skins before using.
Method
1. In food processor combine chickpeas, roasted garlic, lemon zest & juice, tahini, chili crisp and vegan fish sauce.
2. Blend until smooth, adding a little crushed ice and/or aquafaba to reach creamy fluffy consistency.

High-Protein Nutritional Yeast Vinaigrette/Dressing
(yields about 2 pints)
Ingredients
• Reserved aquafaba from chickpeas (about 2 cup)
• 2 cups nutritional yeast
• Zest & juice of 1 lemon
• ¼ cup apple cider vinegar
• 1 tablespoon Dijon mustard
• Olive oil to taste (start with ¼–½ cup)
• 3–4 tablespoons sesame oil (or to taste)
• 3 cloves garlic
• Salt & pepper to taste
Method
1. In blender combine aquafaba, nutritional yeast, roasted garlic, lemon zest & juice, vinegar and mustard.
2. Blend while drizzling in olive oil until creamy; finish with sesame oil for nutty depth.

Life’s a little crazy. Can’t always take it so seriously. All I know is it’s this delicious. All made from the cans of a chickpeas. Yes. Come on. Come on. You can do it. I’m getting ready to head out in the van soon with Miss America and we’re going to be heading out doing a little trip. And I need to make some snacks and some stuff to eat so I don’t have to forge and scrge on the way. At least I’ll give myself a good head start. I have some garlic here. First, it’s a little trick I learned when I was in Thailand taking a a course on Thai cooking up in Chiang Mai from a fantastic teacher who pretty much just teaches chefs and restaurant owners, really advanced Thai cooking. This is one of the things he had taught me. Take the garlic, leave the skins on, heat them up in a pan. It just helps soften the bite. So it’s not just raw garlic and it adds a little tiny smoky cooked flavor to it. So I’m going to do that first. This is based off of a basic hummus recipe. A lot of them out there have you like you can cook your own chickpea. Yes. Amazing. I just don’t have time today because I’m leaving pretty soon. So I don’t want to cook my own chickpeas. And a lot of them suggest that you peel the chickpeas, which yes, it probably makes it super smoother. But do you have to? No. And you’ll see automatically like the the oils start to release from the garlic, which is pretty cool just to watch. But as soon as those skins get brown, we’ll know they’re ready. So, I’m just going to shut that heat off. Garlic’s are done. You can tell they’re a little brown. This is super hot. I’m just going to give it a quick rinse. Then, you know the drill. Every single time, I just rinse it out. You don’t have to use a cast iron for this one, but that’s what I use. It’s my go-to pan. I just have it on the stove all the time, just ready to go. And that’s it. That’s how you take care of it and season ready for the next time. So, we won’t need all this garlic for this first part. I’m going to use it for the second part. And sometimes you could use the knife, but usually because of that heating up, it just comes off. They just pop out of the skin fairly easy and they’re nice. Smells delicious. Just smells like cooked garlic. And it removes some of that bite so you don’t have that sharp garlicky bite some people don’t like. And that means you can add more if you want. Five cloves of garlic. And they’re very warm right now and a little bit brown. Main ingredient in this one is I got an oversized can. It’s a huge can of chickpeas. Huge. Huge. Huge. This next size up from my regular can. Pour them right into here. I’m going to save this aquafaba though cuz we will use it. So, I’m over here by the food processor now, which is cutting board. Food processor. I am not taking the skins off of these. It doesn’t make that much of a difference as far as smoothness goes to me anyways. It doesn’t It’s not a big concern. I like it this way. It’s faster. It’s easier. This literally will take 5 minutes to What I’m going to do is just blend this up first and then I have the lemon. So, I see a lot of people they just add lemon juice, but why are you wasting the skins? I can tell the one people that aren’t chefs out there doing videos, one by the way they hold their knife and two by the way they just don’t utilize everything and just zest the whole thing. It just adds that extra bit of lemon that is delicious. Then I got my handy dandy lemon squeezer from my friend in Thailand. Oh yes. I love this thing. Yes. Okay. Lemons done. I’m going to save this because I might need it for the next recipe. I’m going to try to show two recipes because there’s two things I want to bring with me in the van. Eat that after. I’m going to take two big cloves of garlic. They’re going in some tahini. Probably like a/4 cup of tahini. Maybe a little bit more. The more you add, the more liquid you’re going to have to add to loosen it up so it spins. Now, what how I’m going to do this differently and the flavors that I’m really going for is if you saw that chili video I did with the tofu, the chili crusted tofu, this is lan ma chili crisp. Spicy chili crisp. First I open that. I’m just gonna make sure it’s shaking up a little bit. But I really enjoy this flavor. And plain hummus is is good, but I really freaking love this flavor. So I’m going to add one big tablespoon. This stuff is delicious to me. And if you’re looking to build flavor, which is what I’m all about, this does it. So now, if you don’t have this, this is a vegan fish sauce I found at the Asian grocery store. I just bought like three bottles. You can find this one on Amazon. And I know there’s some other brands out there, but I’m looking for the funk. I want the funk. Bring on the funk. So, I am going to add maybe a couple tablespoons. And it just definitely is funk. If you don’t have that, you could add a splash of coconut vinegar just for the just it’s a super savory like just delicious funkiness to it. Now I’m just going to pulse this. If I need to add any liquid, I have this aquafaba I can add to it. Come on. Come on. You can do it. It’s just a a little bit of crushed ice. We used to do that in the restaurant as well. It just helps make a nice fluffy nice fluffy uh hummus, whatever we’re making here. I’m just going to blend that up. And if I need to, I can add a little bit of this to keep it spinning more. I’m actually going to save this over here. And let’s taste this. Yeah, this I’m just going to push down anything on the edges here. Boom. Two goodiz containers of hummus. This is great. So, I’m going to add this on. Even with the little bit of hummus that’s in here, I’m going to add these three cloves of garlic. And this is how you don’t waste anything. I’m going to use this much uh most of this aquafaba. Yeah, we’ll just use all of it. That was about a cup. So, we got one cup of aquafaba, two cups of nutritional yeast. I have that other lemon. So, I’m just going to zest this lemon right into here. So, remember this is get this is going to be a high protein dressing vinegrett. Cut this in half. And we’ll squeeze the juice in here as well. One more. Hi. I’m going to use apple cider vinegar. So, I’m going to add about a/4 a cup. Pop this on here. Start blending. Adding some oil. The nutrition of these already starts to make it creamy, which is awesome. One thing I do want to add, tablespoon of dijon mustard. Turn that back on. Good amount of oil, olive oil to finish it off just for the added boosted flavor. A little bit of sesame oil. It really does bring it up a notch. Maybe like 3 or 14 tablespoons. Look at that. So good. That’s going to be dressing for the van. I one small container here. This is what I’m going to have today. Oh, beautiful. Like when I was working way back in the 80s, my chef used to just drill it into my head every time you’re down to the last bit. He’s like, “Man, this is your profit. This is your margin. Don’t waste that.” So good. Quick clean up here. So, we got the two dressings, two hummus, French baguette. I got Watch how I plate this up. Oh, look at that. Look at that. All right, let’s do a spinny. [Music] This right here is my dinner. This is This is This is what I’m going to eat tonight because I’m too lazy to go out to eat and I’m leaving soon. Frankie and I are But anyway anyways, this is what I’m going to do. I mean, if you if you’re a content creator, if you’re not swirling this bread around, are you even a content creator? I don’t know. All I know is it’s delicious. One more. Good girl. This is so good. It’s just enough spice. It’s not a lot. It’s just enough to give it some really good flavor. And the funk from that vegan fish sauce. Super good. Just the lemon and the pepper. You don’t have to add the chili paste or the fish sauce. You can just make it with the lemon and garlic. You could add roasted red peppers. You could add olives. You could add whatever flavors you want that you like. You could add pickles. You could add noots to this. I haven’t done that yet. I’m sure it’s good. The dressing super good. High protein. The dressing is delicious. So good. Look at that. Just a nice golden color. If you like nutritional yeast, you’re going to love this dressing. Life’s a little crazy. Can’t always take it so seriously. And sometimes I just like to sit on the couch with a bucket of vinegrett, a bucket of hummus, some fresh baguette, and some fresh lettuce and go to town, me and the prankster. So good. This will go in the van with me. I’ll have this beautiful salad dressing to take with me. Fantastic. Already done. All made from the cans of chickpeas and some nutritional yeast. And then I have this delicious hummus. All right, guys. I appreciate you. If you like this video, even though it’s crazy, I’m just a little crazy today. Have a look at these videos over here because I got a lot more coming up. Kiss. Have a wonderful weekend. Super duper duper appreciate you. Cheers. [Music]