As a quick test to put something out there and to share my basic hummus recipe with the Clean Eating FB group I am a part of, I am putting up my first blog post. I created it today so pardon the lack of photos and general design at present. There will be much more to come including my weekly menus, a few recipes a week, nice pictures of the dishes (I hope!), and likely some random ramblings from me as well.
The following recipe is fastest and easiest made from canned chickpeas, but I think if you are going to be making it with regularity, it is easy enough to plan ahead and totally worth cooking your own chickpeas to use. I typically make them in a slow cooker (I don’t soak.) Cover one pound of dried chickpeas with 1.5 inches of water and cook on high for 4 hours until soft, but not mushy. Going the dried route is cheaper and you have more control of the sodium. I like mine on the lemony side so I tend to use the 4 tablespoons of lemon juice.
This recipe is just one of the many reasons I love my stick blender. The immersion blender, handblender, stabmixer (here in Germany) – whatever the name you care to use, is one of my favorite kitchen tools. I just purchased a new one, as our old one is in a box somewhere back in the States awaiting our return in a few years.
Prep time: 10 min
1.5 cups chickpeas (fresh cooked or 1 15oz can)
1/4 cup liquid from cooking or can of chickpeas
3-4 tablespoons lemon juice
1 ½ tablespoons tahini
2 cloves of garlic
1/2 teaspoon salt
2 tablespoons olive oil
Puree all ingredients together until smooth using a stick blender or food processor. If it is too thick you can use more lemon juice, oil, or a touch of water to thin to desired consistency.