I love this just spread on whole wheat pitas torn into pieces. It is wonderful as a spread for sandwiches (try roasted eggplant and tomato).
Its a fabulous dip for crisp veggies or pita chips (a recipe for Toasted Pita Chips is included below). David dips organic blue corn chips into hummus.
1/2 pound dried chickpeas (or 2 cups canned chickpeas, rinsed with cold water)
2 garlic cloves, chopped (add more if you love garlic)
|we like alot of garlic!|
2 tablespoon extra virgin olive oil
1/4 cup tahini
1 teaspoon ground cumin
1/2 cup coconut plain yogurt (or any kind of plain yogurt)
1/2 - 1 teaspoon salt
handful of flat-leaf parsley or chopped green onion
paprika to sprinkle on top
Soak the chickpeas overnight in a quart of water. The next day, drain the beans and combine in a large pot with a fresh quart of water. Bring to a boil, reduce heat, and simmer, coverd for about 2 hours until beans are tender.
Drain the beans and puree (in a food processor or powerful blender) along with garlic, lemon, olive oil, tahini, cumin, yogurt, and salt. Have a taste and adjust to the way you like it - add more of anything. Remove from food processor into a serving bowl, sprinkle paprika on top.
Will easily store 5 days in the frig.
- leave out the yogurt if you like a more traditional texture
- substitute lime juice instead of lemon
- add a couple of chipotle peppers in adobo sauce with beans etc. in the food processor
- cut down on the added oil by using some of the bean cooking liquid instead
- add toasted sesame oil in place of some or all of the olive oil
- add your favorite spice, cinnamon, cardamom, ...
- substitue cashew butter in place of tahini (or almond or peanut butter)
- try this with black beans instead of chickpeas (yum!)
- add several handfuls of fresh spinach to the food processor for a beautiful green hummus
Toasted Pita Chips
Preheat oven to 450 degrees. cut 4 whole wheat pitas into 4 triangles each. Separate each triangle into 2 halves at the fold. Arrange, rough side up, on a baking sheet. Spritz lightly with olive oil cooking spray or brush lightly with olive oil. Bake until crisp, about 8 - 10 minutes.