Delicious, versatile and easy to make, hummus is a healthy and inexpensive way to dress up a veggie plate, add body to a salad dressing or use as sandwich spread. This is a mild, tasty hummus you can use all year round – and it has a good balance of protein, fiber, unsaturated fat, minerals & vitamins.
- 1 cup dried chickpeas
- 4 cups water
- 2 scrubbed carrots
- 2 celery stalks
- 2 cloves of garlic
- 2 bay leaves
- 1 thick slice raw ginger
- 1 dried red chili (optional)*
- 1-2 tsp cumin seed
- Juice of 2 lemons (about 2 tbsp)
- 2 tbsp olive oil
- 2 tbsp tahini*
- Salt & pepper (to taste)
- In the morning, put 1 cup of dried chickpeas to soak in 2 -3 cups of filtered water.
- In the evening, drain the chickpeas and place in a heavy pot with: water, carrots, celery, garlic, bay leaves, raw ginger, red chili, and cumin seed.
- Bring to a boil, then turn down the heat & cook for up to an hour. The goal is tender but not mushy.
- Discard the vegetables and drain off the liquid into a measuring cup. Put the cooked chickpeas in a blender with: lemon juice, olive oil, tahini, salt, pepper, and 2-4 tbsp of the reserved liquid.
- Blend until creamy; add more salt if necessary. If you have leftover liquid, you can use it in other recipes (when cooking rice or soup, for example) – or give it to a houseplant!
- Serve garnished with minced parsley and red pepper, & maybe a drizzle of olive oil.
- Garlic lovers can add 1 – 2 cloves of raw garlic; blend well!
- Roasted red pepper makes a colorful and tasty addition
- Mix in minced basil or spinach for a green version
- Try making this with white beans instead of chickpeas
*Available at Indian grocery stores