Did you hear about the Lebanese chefs who broke the hummus world record, making two tons of hummus at one time?!
Hummus is a tasty dip/spread/sauce, a concoction made using chickpeas as the base ingredient. Often it also includes tahini, olive oil, garlic, salt and spices such as cumin. I’m a big fan of hummus, and I’m hear to tell ya, you can make it without olive oil, and it tastes fantastic. You can buy hummus at most stores nowadays, but it’s usually loaded with excess ingredients (ie. fillers and oils that only add unwanted calories).
There are dozens and dozens of variations on the traditional hummus recipe. In Dreena Burton’s Eat, Drink, & Be Vegan, she offers several, including a chipotle lime two bean hummus (yum!). Another favorite recipe in that book is “Un–chickun” Thai pizza where she uses chickpeas, instead of chicken to make a thai-style pizza.
Further evidence that chickpeas aren’t only for hummus.
They are hands down, my favorite bean because they are so versatile. They’re also known as garbanzo beans. I like the term chickpeas, more elegant. You know in Forrest Gump, where Tom Hank’s friend goes on and on about the various things you can make with shrimp? I think the plant equivalent are chickpeas. You can make hummus (at least a dozen different versions). Mock tuna spread. Chickpea stew. Chickpea stir-fry. Roasted chickpeas. Fresh, raw chickpeas (they are divine!). The list goes on.
Here are a few things I’ve made lately utilizing this lovely bean. I made a large pot of chickpeas, and kept it in my fridge so I had some on hand whenever needed this past week (which was often!). Much more cost-effective than canned chickpeas.
I never make my hummus the same way twice, but here’s the basic idea:
Open faced hummus sandwiches topped with julienned carrots (buy them in the bag) and a little basalmic vinegar.
- 2 c. cooked chickpeas (or 1 can, drained and rinsed)
- 1-2 cloves garlic
- 1/4 c.-1/2 c. vegetable broth or water (depending on thickness desired)
- 2 tsp. tahini/sesame paste (optional, makes it a little more creamy without adding a lot of fat)
- 1/2 tsp. cumin
- 1/4 tsp. Celtic sea salt
- juice of 1/2 lemon
In a food processor or blender, blend until smooth and creamy. The flavor improves after a day or so in the fridge. I like to use hummus in wraps, on crackers, for sandwiches (especially open faced), and as dip for veggies. Filling, yummy, and a protein-rich food.
Lemony Kale and Chickpeas
Easy, easy, easy. A whole meal in less than 10 minutes. I like to refer to this kind of food as meal-in-a-bowl. Filling and complete, and takes very little effort (my favorite!).
- 2 c. cooked chickpeas (or 1 can, drained and rinsed)
- 1/2 head of kale, rinsed and chopped
- 3 cloves garlic, crushed then minced
- 1-2 TBS. water, as needed
- Juice of 1/2 lemon
- 1 tsp. Bragg’s liquid aminos (or soy sauce)
- 1/4 tsp. paprika
- freshly ground pepper to taste
In a cast iron skillet on medium heat, saute garlic in 1/2 TBS. water for about 2 minutes. Turn up heat to medium high and add kale, remaining water, lemon juice, bragg’s, and paprika. Saute for about 2-3 minutes, until kale is soft. Turn down heat to medium, add garbanzo beans and pepper, cook 1-2 more minutes or until garbanzo beans are warm.
I’ve gotten more requests for oil-free dressing recipes than anything else. My favorite ranch recipe is from the 7 Secrets Cookbook (this is an excellent recipe book so I recommend you get it for more than the dressing recipe). Often, I’m satisfied with freshly squeezed lemon/lime/orange or balsamic vinegar with freshly ground pepper and/or sea salt and herbs. Other times I crave a good dressing. Here’s one that I had last night for dinner (which was a huge filling salad made by my husband!).
- 3 TBS. raw apple cider vinegar
- 2 TBS. freshly squeezed lime juice
- 1 TBS. Bragg’s liquid aminos
- 1 TBS. natural peanut butter
- 1/4 c. water
- 1 TBS. agave nectar
- 1/4 c. chickpeas
- 1 tsp. fresh ginger root
- 1 small garlic clove
- 1/4 tsp. crushed red pepper flakes
Place all ingredients in blender. If you have a Blendtec, run once or twice on dressings setting. Otherwise, blend until smooth. Store in jar and refrigerate up to 7 days.
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