recipe

April 24, 2020

Easy Homemade Chickpea Hummus

Easy Homemade Chickpea HummusThe Coronavirus pandemic has me thinking about recipes and ingredients in ways I never did before. Typically, if I wanted to make a recipe, I would go to the store and buy the ingredients and proceed. Now, my weekly shopping happens once a week. In a bit of a panic, with my mask around my face, I throw produce and meat into my cart. Each night at home, I assess my pantry and produce and try to get creative with what I have on hand. This is how I decided to make preserved lemons, as I knew there would be a day that I would want lemon flavor and likely not have any fresh lemons on hand. While scanning the pantry, I spotted the chickpeas and knew hummus as an accompaniment to a big salad would be just the ticket to use what I had on hand, and thus I had a plan for chickpea hummus.

Chickpea Hummus Recipe

INGREDIENTS

  • 1 16 oz can chickpeas
  • 1 to 2 garlic cloves, minced
  • 1/3 cup tahini paste
  • ½ tsp kosher salt
  • Juice of 1 lemon
  • 1/3 cup extra virgin olive oil
  • 2 wedges of preserved lemon (*Optional)

INSTRUCTIONS

  1. Add chickpeas and minced garlic to the bowl of a food processor. Pulse.
  2. Add, tahini, salt, and lemon juice, preserved lemon (if using) and olive oil. Blend for about 4 minutes or so. Check, and if the consistency is too thick still, run the processor and slowly add a little more lemon juice, oil, or water depending on your taste and texture preference. Blend until you reach desired silky smooth consistency.
  3. Spread in a serving bowl and add a generous drizzle of olive oil on the top.

How to make preserved lemons:

This recipe easily doubles or triples, and the lemons will keep up to a month.

  1. Wash lemons. Juice lemons. Cut juiced peels into hunks.
  2. Pack the lemons into a mason jar with 1/4 cup kosher salt. Fill the jar with lemon juice. Top with water until full.
  3. Refrigerate for 4 weeks.
  4. Shake the jar and turn upside down every three days to distribute the salt and the juices.

To use, rinse the lemons, as needed, under running water. Preserved lemons can last up to a year.

Check out all my recipes here.

Chickpea Hummus Recipe

INGREDIENTS

  • 1 16 oz can chickpeas
  • 1 to 2 garlic cloves, minced
  • 1/3 cup tahini paste
  • ½ tsp kosher salt
  • Juice of 1 lemon
  • 1/3 cup extra virgin olive oil
  • 2 wedges of preserved lemon (*Optional)

INSTRUCTIONS

  1. Add chickpeas and minced garlic to the bowl of a food processor. Pulse.
  2. Add, tahini, salt, and lemon juice, preserved lemon (if using) and olive oil. Blend for about 4 minutes or so. Check, and if the consistency is too thick still, run the processor and slowly add a little more lemon juice, oil, or water depending on your taste and texture preference. Blend until you reach desired silky smooth consistency.
  3. Spread in a serving bowl and add a generous drizzle of olive oil on the top.

Check out all my recipes here.