Chickpeas have a rather bland flavor, yet with a subtle underlying note of nutty-ness. This means that the little peas are very good at taking the flavour of something else.
Now, while the classic recipes for hummus calls for tahini (sesame paste) and often also Middle -Easterne spices such as cumin, I just go with what I have.
Hummus is virtually fool-proof to make and makes a yummy dip, lunch or side-dich. You can vary it endlessly and it makes for a cheap, healthy and fart-friendly food.
You need:
2 garlic cloves
2 cans of garbanzo beans (chickpeas), drained and rinsed
A big old handful of all the herbs you can get away with; cilantro, basil, parsley – use what you like
3 heaped teaspoons of 2 % drained neutral yogurt
A pinch of salt
Water, a bit
A drizzle of good avocado oil (or olive oil!)
Since this is heaped with herbs, it will be greenish.
In a food processor or with a blender, blitz everything into a frenzy. Some like it chunky, some like it smooth. As the sailor told the nun.
Hummus cindafuckingrella
Hummus cindafuckingrella
Hummus cindafuckingrella
Get a little one to prep some carrots!
Hummus cindafuckingrella
Hummus cindafuckingrella
Serve with veggies and a very good conscience.
For a more traditional recipe, you need:
2-4 garlic cloves, minced and then mashed
2 cans of garbanzo beans (chickpeas), drained and rinsed
2/3 cup of tahini (roasted sesame paste)
1/3 cup freshly squeezed lemon juice
1/2 cup water
1/4 cup olive oil
1/2 teaspoon of salt
You can also garnish with toasted nuts, roasted onions, more herbs or drizzle generously with good olive oil. Or serve with pita bread or other flat bread.
Naturally, you can also cook the chickpeas yourself – I just rarely do.
Boiling your own chickpeas:
Dried chickpeas have to soak for about 12 hours and then be cooked in plenty new, fresh, cold water (with a peeled potato (that you discharge afterwards) and a bay leaf in the water – NO salt!)
You have to (constantly) remove the foam that is produced as the chickies boil. Takes about an hour.
All this is mostly too much preparation to me, so I just go with the canned goods.
Enjoy!
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you do not have to remove the foam coming from the boiling process, and the taste of home boiled chick peas are 100 times better than the canned. Anyway will soon try adding heaps of herbs to the traditionel recipe:-)
Thanks for the comment!
I read that if you clear off the foam, the chickpeas get less gas-inducing. But that’s half the fun, right? Hahaha.
And yes, home boiled is probably best but as you can probably tell, I am all about convenience.
😉
Cinda