Ever since I was a kid, I loved blueberries. Oddly enough, I also liked chickpeas. I sort of recall the first time I ever had chickpeas; they were mixed in with a leafy salad and added some texture that I really enjoyed. I got to the point where I would open a can of chickpeas that my mother had bought, and eat them straight out of the can. I liked them that much.
Then I discovered dried beans – and of course, dried chickpeas. That was when I was a bit older, in my 20’s. That’s when I found out that I liked re-hydrated chickpeas even more than the ones that came in a can. It helped too, that they were less expensive this way as well.
Some years later, and I don’t remember the exact moment, I discovered hummus. “Wow, this is good,” I thought to myself as I dipped some carrot and celery sticks into it. I had no idea that it was made from chickpeas though. When I found out, I wanted to head to the supermarket and stock up on dehydrated chickpeas so I could make hummus whenever I wanted.
Hummus is pretty simple to make and is very very healthy for you. One of my particular tastes is that I love garlic. This recipe calls for 2 garlic cloves, but I usually put in three, because of my love for garlic. But many of you might not like that much garlic and the effects it will have on your breath for a day or so after consuming this. But keep in mind, that garlic is very healthy for you! I recently learned from the Healthy, Happy, Beautiful! website that garlic has some amazing health benefits. I knew it was good for you, but I didn’t know it was that good.. and has even been used for healing battlefield wounds! Oh, and it’s possibly an aphrodisiac too?
Chickpeas are also very healthy in their own right, too. If you are the type of person that likes to stock up on things, including dried legumes for emergencies, consider making chickpeas one of those foods. For nutritional information on chickpeas, visit here. They are high in fiber, protein, and folate (a B Vitamin).
- 1 3/4 cups cooked chickpeas
- 1 Tablespoon tahini paste (you can make your own, I’ll provide a recipe or you can purchase it at the supermarket)
- 2 Tablespoons olive oil
- 1 Teaspoon cumin
- 1 Teaspoon ground coriander
- 2 minced garlic cloves
- Juice of 1/2 a lemon
Reserve some of the liquid after cooking/re-hydrating the chickpeas. With your fingers, remove the outer skin of the chickpeas and discard.
Combine the chickpeas with the rest of the ingredients in a blender or food processor and puree. If you it’s still too thick, then add a bit more oil or some of the reserved water liquid that you cooked the chickpeas in.
There are so many more things you can do with hummus to personalize it for your own tastes, but this is a basic starter recipe. You could add cayenne pepper for example, for something a bit more spicy. Be creative!