Tag Archives: chick peas

Best Hummus Ever

Best Hummus Ever!

My Best Hummus Ever recipe is going to become a go to dish for you when you see how gosh darn easy it is to make it yourself! Chic peas, tahini paste, garlic, olive oil, fresh lemon juice, and salt in a food processor, purée until smooth and violà you have an amazing dip. Wait, there is one caveat to this best hummus ever recipe. My secret to a silky, smooth homemade hummus is removing the skins from the chic peas. This is actually a very easy task that will take you about five to ten minutes and it makes all the difference in the texture and taste for your hummus. It’s still quicker than taking that trip to the market for the already prepared hummus.

Hummus is such a versatile kind of dip where you can change it up in so many ways to get a new flavor. You can add a teaspoon of cumin to give it a bright, floral and lemony flavor. You could add in smoked paprika, hot sauce, or even throw in some roasted red peppers when you go to purée the chic peas for a beautiful reddish roasted pepper hummus. The options really are endless so don’t be afraid to have some fun here.

Biting the bullet and buying the jar of Tahini paste is totally worth it because it will last a long, long time and you will get many, many hummus dishes from this! For all you local followers I buy my jar of Tahini paste at FoodWorks Natural Market in Guilford, CT.

If you like this best hummus ever recipe you may want to try my Michigan Sauce, yogurt chicken kabobs and tzatziki beef bourguignon where you make an amazing Indian spiced tomato-cream dish on the 2nd day or Sea bass with green goddess sauce. Then you can end the meal with the cake that won’t last or an apple sauce-caramel sundae!

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INGREDIENTS:

  • 1 can chic peas – garbanzo beans drained, rinsed and with skins removed (I used Goya)
  • 3 tbsp – In the show I said 1/4 cup but I actually think 3 tbsp is better (a little milder)… Tahini has a strong flavor.
  • Food Works in Guilford has Tahini Paste (note: this is a good investment because it will last a long, long time and you will get many, many hummus dishes from it 🙂
  • 1/4 cup fresh lemon juice
  • 1 ex-large garlic clove put thru press for a fine mash
  • 1/4 cup olive oil
  • 1/2 tsp sea salt – will add 1/4 tsp at a time
  • 1-3 tbsp water
  • a few dashes of Siracha or your favorite hot sauce (you can find Siracha near the Tabasco in the store)

DIRECTIONS:

  • Drain, wash and remove the skins from the chic peas by gently squeezing the peas between your fingers to loosen and remove the outer skin
  • Put the chic peas, tahini paste, a garlic clove put thru garlic press, olive oil and fresh lemon juice in the food processor and run for 1 minute
  • Stop and scrap down the sides of the processor
  • Add 1/4 tsp of sea salt, 1 tbsp of water and purée 1 minute
  • Stop and taste, you will probably need to add 1 tsp sea salt more and 1 tbsp water getting it to thin it out a bit (adding the water aerates the dip lightening it up)
  • Run the processor for 1 more minute
  • Check to make sure hummus is the thickness you want – you may want 1 tbsp more of water
  • Turn out hummus into a bowl and garnish with a drizzle of olive oil
  • And, OR Sprinkle with paprika, OR top with 2 tbsp chopped kalamata olives or cucumber salad in the center of the hummus
  • Serve with blue chips, pita or naan
  • CUCUMBER SALAD: 1/4 cup finely chopped European cucumber, 2 tbsp finely chopped cherry tomatoes, 1 tbsp finely chopped kalamata olive and red onion, 1 tsp olive oil, 1 tbsp finely chopped cilantro and a sprinkle of s & p – combine all ingredients in a sm bowl

Roasted Chick Peas

 

Roasted Chick Peas

Wow! These roasted chick peas are a crunchy, tasty and healthy treat.  You are going to love them as much as I do!  You definitely won’t be able to have just one little handful…you will be back for more. My good friend Lisa turned me on to these roasted chick peas and I’m so glad she did because they are wicked easy to make and a great on the go snack or even in an appetizer assortment along with baked asparagus wrapped in prosciutto, zucchini torta or baked coconut shrimp.

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Ingredients:

  • 2 cans chick peas
  • 3 Tbsp olive oil
  • 1/2 tsp garlic granules
  • 1/2 tsp onion granules
  • 1/4 tsp cayenne pepper OR 1/4 tsp finely ground blk pepper for a mild flavor (I did the blk pepper in the show for really flavorful chic peas and not spicy)
  • 1/4 tsp cumin
  • OPTIONAL: a few dashes of Siracha to really spice it up!
  • 1/2 tsp fine sea salt -1/4 before baking and 1/4 after they are roasted

Directions:

  1. Pre-heat oven to 450º.
  2. Drain and rinse 2 cans of chick peas.
  3. Gently rub and pat dry with paper towels.
  4. This action will loosen the skins off of the chick peas (you don’t have to get off every single chick peas skin..this just naturally happens as you are patting them dry).
  5. Put the chick peas into a medium bowl and add olive oil and spices.
  6. Mix and turn out onto a cookie sheet.
  7. Put them into the oven and bake for approx. 35 minutes.
  8. Shake the pan rolling around the chick peas every 10 minutes…at 25 minutes, 15 minutes and DEFINITELY at 5 minutes
  9. They will burn quickly at the end so you need to keep an eye on them especially during the last 5 minutes.
  10. Remove the chic peas from the oven and sprinkle with the other 1/4 tsp salt and let cool on tray