I discovered chickpeas in a pretty big way at university. It was chickpeas err’day – hummus, chickpea & couscous salad, chickpea curry – you name it, I was throwing chickpeas in it. So much so, that chickpeas and I needed a little break after all that. But, we are now back in business and back with chickpeas on the menu, I actually had the most divine breakfast sandwich the other day that had egg, chopped salad ingredients and chickpeas – delish! But back to the point of today… Quick, easy and versatile, hummus is a fab meal prep option – make ahead and thank yourself later as you grab ‘n go all week long. Some ideas for using your hummus: dip, dressing, spread on sandwiches, topping for crackers, chicken topping…
The covered hummus will keep for one week in the fridge
- 1 x 410 g tin (252 g drained weight) chickpeas, drained
- 2 tablespoons tahini sesame paste
- juice from ½ - 1 lemon
- 2 cloves garlic about 1 teaspoon
- salt and pepper, to taste
- parsley for garnishing (optional)
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Drain the chickpeas and reserve the liquid.
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Into a blender or food processor, place the chickpeas, tahini, lemon juice, garlic and about ½ - ⅔ of the chickpea liquid.
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Season with salt and pepper.
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Blend to a soft creamy paste.
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Turn into a shallow serving dish and sprinkle with parsley.
For a no-tahini version: The same recipe as above EXCEPT the tahini is replaced by half a teaspoon of ground cumin and a sprinkling of cayenne pepper. All the liquid from the chickpeas may have to be used and if still too dry, water can be added.
Cheryl x
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