It’s easy to whip up a batch of this delicious and healthy chickpea dip for lunch or as a snack. Recipe by K&S Media
2 cups (500 ml) chickpeas
3 cups (750 ml) water
½ teaspoon (2.5 ml) ground cumin
3 tablespoons (45 ml) tahini (sesame) paste
4 garlic cloves
½ cup (125 ml) olive oil
3 tablespoons (45 ml) freshly squeezed lemon juice
½ teaspoon (2.5 ml) salt
Water as needed
1. Cover chickpeas in cold water and soak overnight.
2. Strain water from chickpeas. Fill with fresh water, careful to cover chickpeas. Boil until soft, about 1hour to 1 hour and a half (or use a pressure cooked to cook).
3. Place the chickpeas, garlic, olive oil, tahini paste, cumin, salt and lemon juice in a food processor and blend until combined. If too thick, add a tablespoon at a time of warm water to loosen the mixture and until desired consistency is achieved.
3 Easy Tweaks
A few easy variations on the classic hummus
SQUASH AND CINNAMON HUMMUS
Place a sliced and peeled butternut squash on a sheet tray and sprinkle with cinnamon and salt. Place in the oven for 15-20 minutes, until the flesh is tender. Pulse squash with original hummus recipe.
PESTO HUMMUS WITH ROASTED CARROTS
Combine 2 cups (500 ml) fresh basil, ¼ cup (60ml) pine nuts, ¼ cup (60ml) olive oil, ¼ cup (60ml) freshly grated parmesan cheese or pecorino, 1 teaspoon (5 ml) salt in a blender or food processor, and blend with original hummus. Meanwhile bake 2-3 carrots cut lengthwise and drizzled with olive oil and ½ tsp. (2.5ml) of dried ginger on a sheet pan until soft and golden brown. Serve as garnish.
CILANTRO LIME AND COCONUT CREAM HUMMUS
Instead of warm water, pour ¼ can of coconut milk when blending the chickpeas in the original hummus recipe. Add 1 teaspoon (5 ml) curry powder. Combine with ½ cup (125 ml) cilantro, ½ of a freshly squeezed lime and pulse for a zingy variation.
This article originally appeared in the Summer 2015 issue of City Style and Living Magazine.