Monday, July 23, 2012

Chickpea Hummus

I got around to making another batch of chickpeas. These weren't sprouted though. I made them in the slow cooker. Usually I boil water and quick hydrate, but I didn't feel like that today. This was my first go at making beans without doing that beforehand!

Click "READ MORE" for the recipe

1/2 lb dried chickpeas
Tahini (ground sesame seeds)
Lemon juice
Spices (paprika, cumin)
Optional: roasted garlic, red peppers, etc.

Clean off your chickpeas and put them in the slow cooker

Fill with water until it's ~2" above the chickpeas
Put it on low and leave it for 7-8 hours. High for 5-6 hours.
Check out those bad boys! Drain.
Spice them to your tastes. Get out your tahini sauce and lemon juice.
Put the chickpeas in a blender and add tahini to taste. The less you add, the lower the calorie count will be. Keep in mind that the less tahini sauce added means it'll taste less like store bought hummus (like sabre!). Add a couple of tablespoons of lemon juice.
Add spices as needed to taste. At this point, you could add some roasted garlic or roasted red peppers - depends on your tastes!

Cherry tomatoes, cucumbers, carrots, green beans, and pita bread are just a few of the things that go well with hummus! It's also good on sandwiches, salads, and in wraps.

Next up...I'm not sure yet!

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