I’m in the home stretch of my dairy-free month and am actually quite enjoying it! I’ll save my thoughts on it all for the end of the month but for now, another great recipe…
I don’t know about you, but the “witching hour” does not apply to kids only. At around four or five o’clock I can feel my blood sugar plummeting and and apt to grab anything that even remotely qualifies as food.
As I’ve mentioned, my hunger levels seem to be lower but definitely more persistent this month, and I’ve been making a conscious effort to have as much dense, protein-rich foods on-hand to stave off those pangs. With Chelsea home, homemade hummus was a natural choice. She loves it and it falls within her vegan diet.
I was all set to pull out an old recipe I had and then – lo and behold – Smitten Kitchen to the rescue! As always, I’m so impressed with her ability to take a recipe, edit the flaws and tweak it to make it even better than the original. What she did with hummus was to peel the chickpeas prior to using.
I know. I had the same reaction: Really, Deb?
But her reasoning made perfect sense. Removing the skins eliminates that “grainy” texture, resulting in a smooth, fluffy hummus that is truly, substantially better than any I’ve ever had. The task itself is easy and takes less than 10 minutes – and as the whole thing is whipped up in the food processor in no time, I encourage you to give this technique a try.
I was lucky – Noah actually wanted to help with this and couldn’t have been happier sitting there, “popping” the chick peas out of their skins.
I’ll send him over if you like….
Oh – and as for the pita chips? If you’ve never made your own you don’t know what you’re missing. There’s simply no comparison to the store bought kind and I promise you will never buy them again once you try these.
from Smitten Kitchen
15-ounce can chickpeas, rinsed and drained*
1/2 c. tahini paste
2 T. (or more) lemon juice, to taste
2 small cloves garlic, chopped
3/4 T. (or more) salt, to taste
Approximately 1/4 c. water
Pita chips (recipe below)
Peel each chickpea by squeezing the pointed end between your thumb and forefinger and popping it out of its skin. Discard the skins.
In a food processor, blend the chickpeas for one minute, scraping down the sides. Add the tahini, lemon juice, garlic and salt – blend till pureed. With the machine running, drizzle in water, one tablespoon at a time, till the mixture is light, smooth and creamy.
Taste and add more salt and/or lemon juice if needed. Transfer to a bowl and refrigerate for at least 30 minutes.
Drizzle with a little olive oil and sprinkle with paprika.
Pita breads, split into rounds (I used whole wheat; you can use whatever variety you like)
salt and pepper
Pre-heat oven to 400.
Cut rounds into triangles, brush with oil and sprinkle with salt and pepper. Bake till brown.
This delicious recipe brought to you by Sheri Silver
* you can use dried chick peas if you prefer. Refer to my post on how to soak dried peas for instructions (you’ll need 2/3 c. for this recipe), and reserve 1/4 c. of cooking water to use as directed above.