I made hummus from chickpeas for the first time tonight. It tasted SOOOO good and it was very very easy. I don’t know why I never attempted this dish before. It’s very healthy and full of protein and fiber. Here is the original recipe but I am listing it again below.
3.5 cups of cooked chickpeas (I boiled 1.5 cups of dried chickpeas for 2 hours in enough water to cover the peas + 1 inch)
1/2 cup water
1/4 cup tahini (sesame seed paste–cost $8 for a bottle (5 servings?) at Eddie’s, tastes like peanut butter, but sesame butter)
juice from 1 lemon
2 tablespoons of olive oil
2 cloves of garlic, crushed
3/4 tsp salt
1/4 tsp pepper
In the food processor, I put my cooked chickpeas and pulsed about 5 times until they were coarsely chopped. Then I added all the other ingredient and blended until smooth. I had to use a rubber spatula to scrape down the sides a few times and ended up licked a lot off my finger and the spatula. YUM!!! The Cooking Light recipe recommends putting the hummus in the fridge overnight and then bringing it to room temperature for 30 min before eating the next day. It sure tasted good straight out of the food processor so I’m excited to find out what it tastes like after marinating overnight.