Skip to main content

oh my chickpeas! (hummus try this too!)

"Not a chick 🐤, it's not a pea! It's chickpeas!"

My hubby's long wait is over, finally, chickpeas hummus is served!

Really delish. Garbanzos or otherwise known as chickpeas, is a power food from the legume family. Using only the trusty food processor, this dip is one easy and nutritious dip to make. 

And because it's got that peanut-y butter taste, my little chickpeas (👦👧👧) enjoy it too. Buddy-up with some veggie sticks, and their favorite potato chips, and they won't be able to resist it. If not 100% healthy plating, at least, partly healthy. We win some.✊

     

Ingredients
6 tbsp lemon juice
2 garlic shredded
1/2 tsp salt
2.3 cup peanut butter, or tahini (more legit)
1 can of washed/drained garbanzos
1 tsp salt
ice-cold water
1 tsp cumin powder
1/2 tsp paprika powder or chilli flakes

Steps
1 Marinate
In a food processor or blender, blend together lemon juice, shredded garlic and salt.
Let sit for 10 mins to allow the flavors to marry.

2 Blend zzzt!
Add 2/3 cup peanut butter or tahini.
Add 1 tsp salt.
Add 1 tsp cumin.
Add 1/2 cup olive oil.
Blend well.
Use a spatula to push mixture from the sides, into the bowl.

3 Blend some more... zzzt!
Add almost 1 can of washed/drained garbanzos.
(you can leave out 10 or so pieces as topping).
Again, use a spatula to push mixture from the sides, into the bowl.

5 🥄
Taste test!
Add salt, cumin, lemon juice, olive oil, to taste.
If it's a tad too dry, add ice-cold water, 1 tsbp at a time to desired consistency.

6
Serve up! Pour over serving container.
From the center of the mix, to the outside, swirl the bottom of the spoon to form swirls.
Pour a bit of olive oil.
Add a dash of paprika.
Add some parsley or chili flakes.

Dip dip dip! 😉


Even if intimidated, 
Be BRAVE to try NEW things!
You might just be in for a pleasant surprise.
Labels:

Comments

Post a Comment

Popular posts from this blog

Creamy Miso 🥣

I hated miso soup. And then I loved it ever since. This comfort soup may have a slight tangy taste depending on what type of miso is used. My hubby does not like a hint of sour/tangy stuff. To discover that milk could be added to spin off the taste was a welcome revelation!!! The aroma and taste always takes me back to my days in Japan. My very 1st sip of miso soup was at the canteen of an all-ladies dorm during my very 1st work trip in beautiful Tamagawa prefecture. It was my 1st time away from my motherland, and 1st time to experience winter, at that. To say that I was in a state of culture shock is an understatement. I loved soft fluffy Japanese rice. The roasted flaky saba fish. Ramen noodles. Crunchy karaage. Not miso soup though. I hated miso soup. But that fateful cold night, I have just reached "home" from the 10-minutes trudge from work. A quick change to warmer clothes, I was immediately at the dinner table. The warm soup felt grudgingly comforting. The next spoonf...
Post a Comment
Read more

a feast for the eyes

Are you both a foodie and a movie buff? If so, then surely you love watching on the big screen movies that largely incorporate scrumptious food! For being such deliciously charming movies, what are your favorites? Top in my list are these two:   1.  Ratatouille (2007)  Set in France, this is the story of an unlikely friendship of a one-of-a-kind rat, Remy, and a hard up, clumsy but kind young man, Linguini; where one has an unusually refined taste for a rodent, and the other an unbeknownst inheritance. Their circumstances take them to a partnership they never imagined to reach for their dreams! This being a family movie that entertains the young and young once is a huge plus! 2.  Chef (2014)  This is a heartfelt and funny story of a 50-something chef in California. He is divorced and had no time for his young son. His career once started promisingly; foodies were on the lookout for his gastronomic creations. But pressure from the restaurant's pr...
Post a Comment
Read more

Hummus try this!

Hummus is long overdue; this was my hubby's request for the longest time already. The classic take is always using chickpeas. M y easy excuse was that chickpeas here in our region is not as cheap; no main ingredient, no hummus! 😝 But ever so thankful for foodies around the world who share their recipes online... was I happy t o find that there are versions using eggplants, squash, and cauliflower!!! Definitely cheaper alternative to the peas. F or sure there are quite a few more options out there. But Google already had me at eggplants . Our eggplant hu mmus turned out delicious. Hummus really try this!  Sorry, but pun intended 😁.  This hummus is apparently called Baba Ganoush, originating from the Arab region.  (F ile exotic name in a shelf along long-term memory aisle. Check!  Ohhh lots of yummy dishes in those places. But that's for another day in the kitchen. For now...)   Let me it note down for future Arabian-esque dinner nights at home. Baba G...
Post a Comment
Read more