As delicious as it tastes, it is quite nutritious as well.
Its a great go-to snack or quick lunch.
It is also one of those dishes that you might add what you like to and change it up.
Soaking chickpeas – You have to plan ahead if you are going to make your hummus from dried chickpeas. They need to soak overnight with a bit of baking soda, but cooking can be quite fast the next day if you have a multi-cooker!
It is also pretty good straight up!
Either way, you will save money, and control the ingredients in the final product.
Add a half teaspoon of baking soda and mix things around.
Roasted chickpeas – Hands-on time for this dish is just moments! Waiting time, a little longer…
Let sit overnight to hydrate.
The baking soda in the soaking and cooking helps to soften the skins.
Drain, reserving a cup of the cooking liquid.
Now you have cooked chickpeas, enough for this recipe and to roast some for garnishes and snacks.
Yes, peel them.
I have only done this once, and quite frankly the smoothness of the hummus was amazing.
For most uses, I would not bother peeling, just process longer to make the smoothest hummus possible.
Pulse a few times, then run for about a minute to combine.
If you do this, it makes a big difference in texture.
Serve with whole-grain pita bread, grainy crackers, or cut-up veggies such as carrots & cucumbers.
Make them your own by adding whatever seasoning you like.
Beware, they can be addicting!
Preheat ovento 400 degrees.
Rinse chickpeas and drain well.
Place on a rimmed baking sheet, and drizzle with olive oil.
Sprinkle with salt and pepper.
Dont let them get too dark.
Use what you like to snack on, or what will work with other dishes.
Toss them around, then let cool.
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