I must say, chickpeas are a staple protein in my diet, particularly in the form of hummus. Hummus is so easy to make and convenient to have in the fridge. Add a dollop to some bread with a few olives and some rocket and you have an ideal snack. Add some as a side to your dinner to boost the protein content or have some with carrot, pepper and cucumber sticks to make it through till dinner. I just love the versatility of it!
I often make it from scratch, unless I make hummus on short notice. So, if it is more convenient for you to grab some pre-cooked chickpeas, do so. Jarred is better than tinned to avoid BPA residues in the chickpeas, so be aware of that when making your choice!
I rarely use garlic in my hummus, simply because I find it becomes overpowering very quickly. I usually do not have olive oil in it itself either; instead I find the flavours sufficient if I serve the hummus with some olive oil on top. So if you prefer it stirred in, do so! There are few rules when it comes to hummus! 😉
Dairy-free, gluten-free, nut-free, vegan
Serves 3-4 people as a snack
125 g dried chickpeas (or a jar or tin of cooked chickpeas)
½ tsp baking soda
1 tbsp light tahini
Juice of half a lemon
¼ tsp cayenne pepper
¼ tsp salt
Some freshly ground pepper (to taste)
1 tbsp walnut oil
1 tsp cumin
Zatar (to serve)
2 tbsp olive oil (to serve)
1. If you prepare the chickpeas from dried, soak them overnight with the baking soda in three times the amount of water. Drain and rinse the chickpeas the next day, add them to a saucepan and cover them with water, then bring to a boil. Reduce heat to a simmer. Scoop off the foam that forms during the first 20 minutes of cooking (it contains chemicals that are difficult to digest for us). Simmer for about 2 – 2 ½ hours until chickpeas are very soft. Drain (keeping the water as it adds a nice texture to the finished product), and leave to cool.
2. If you are using tinned chickpeas, drain and rinse them before use. If you are using chickpeas in a jar, keep the water, if you are using chickpeas from the tin, use normal water to avoid chemical residues from the tin.
3. Add the chickpeas to a bowl with all the other ingredients, add 150mL of the cooking water (or normal water) and mix in a stand up blender or a hand held blender until smooth and creamy. You may want to add more cooking water, as needed.
4. Add into a bowl, sprinkle with Zatar and olive oil (optional). Serve with falafel, crudités or have some as a spread on a slice of bread.
Any questions, comments or suggestions? Let me know below or get a discussion on my Facebook page going!
With Vibrant Love,