Hummus is such a versatile food. I like to stir some into soup at the end the way many people use parmesan. It is a great alternative to mayonnaise or vegenaise on a sandwich and if pretty fabulous in a collard stuffed full of veggies.
This hummus recipe is very simple and frugal. I bought lemon juice at the store and it is OK with that, but if you have fresh lemons, it is even better. Add a bit of lemon zest to really make the flavors pop.
It is important that you cook your chickpeas and that they are hot when making this. Reserve the chickpea liquid for both thinning this out ( instead of oil ) and for the Low Fat Sesame Ginger Dressing recipe I will be posting later in this post.
8 cloves garlic
2 t salt
1 t chili powder
4 c hot chickpeas
¼ c tahini
1/3 c lemon juice
Chickpea cooking water to thin if necessary
Method: Cook chickpeas and reserve cooking water.
In a food processor, add the garlic, salt and chili powder. Pulse until garlic is a paste. Now add the chickpeas, tahini and lemon juice. Puree until totally smooth. Add chickpea cooking water to thin mixture if desired.
This is delicious after it sits for a good 12 hours to allow the flavors to develop. Using the chickpeas creates an amazing creamy texture and the heat brings out the flavor in the spices and garlic.
I recommend cooking an entire pound of chickpeas. If you don't think you will use them within a week, you can always freeze them in 2 cup batches.
So, you've cooked your chickpeas and you have all of this liquid leftover. Don't throw it away! Cool it down and use it instead of broth or water when you make seitan. Use it as a base for gravy or soups. Its texture is very similar to chicken stock.
I like to use the broth as a base for salad dressings. Here's a recipe for my Low Fat Sesame Ginger dressing. This can be used as a marinade or stir fry sauce in addition to a salad dressing. It will keep for 7 days and freezes well.
Sesame Ginger Dressing
- 6 cloves garlic
- 3 T grated ginger
- 2 T hummus
- ½ c soy sauce
- 2 t wasabi (or Dijon mustard )
- 2 c chickpea cooking liquid
- ¼ c vinegar
- 2 T toasted sesame oil
- 1/8 t Kal stevia or 2 T sugar, maple syrup, agave or honey
- 2 T golden flax meal or 2 T chia seeds
- 2 T Sriracha ( optional )
Blend everything together. Allow mixture to chill for several hours before serving.
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