Wednesday, December 23, 2009
I love chickpeas - in salads, cooked in spiced Indian sauces, toasted like nuts, mashed and fried in falafel, and best of all pureed into a creamy hummus! I've made hummus at home many different ways. I've cooked my own chickpeas, even laboriously peeling the "skin" off each bean for an extra creamy texture. The recipe I'm sharing today uses canned beans, and I like it just as much as(maybe even more than!) the ones I've made from home cooked beans. If you have a food processor, this will come together in less than 5 minutes!
1 15oz. Can chickpeas, drained, liquid reserved
3 Garlic cloves, peeled and finely minced or pressed
2 Tablespoons Tahini
2 Tablespoons Olive Oil
1 Tablespoon Lemon Juice
1/2 teaspoon Cumin
1/2 teaspoon Salt
Place drained chickpeas in food processor, pulse until coarsely chopped. Add the remaining ingredients. Process until thoroughly combined. With the processor running, slowly pour in some of the reserved chickpea liquid until the desired consistency is reached.
*Sometimes I add a tablespoon or two of chipotles (smoked jalapenos) in adobo sauce -these are canned, look for them near the Hispanic food in your grocery store. They add a nice smokey spicy flavor.
Serve with veggies and/or toasted pita! Yummy for your tummy :)