As an adult I eat beans voluntarily on a regular basis and have posted three bean-related recipes on this blog: Winter Fruit Salad, Black Bean Sloppy Joe and White Bean and Sausage Salad. I can trace back this change in attitude toward beans to the first time I tried hummus. Learning that hummus had approximately the same nutritional value with half the calories of peanut butter was my motivation. Loving peanut butter but not the calories, I was open to trying something new.
I found I really liked hummus. Eating it so frequently I chose to find a recipe where I could make hummus on my own whenever I pleased. Having replaced my cans of chickpeas with dried chickpeas as the latter takes up less cabinet space which makes room for my homemade applesauce, I've recently found every endeavor to make homemade hummus ends at the cooking of the chickpeas as I tend to snack on them, toss in salads or add them along with either rice or pasta to a dish of oven roasted squash or eggplant.
- 1 cup dried chickpeas soaked and cooked OR 1-19 ounce can chickpeas (both yield 2 cups chickpeas)
- 3 tablespoons tahini (sesame seed paste)
- 1 tablespoon olive oil
- 3 tablespoons lemon juice
- 3 garlic cloves, mashed or 3 teaspoons minced garlic
- Water from chickpea can or water from pot used to cook chickpeas
If using dried chickpeas, soak and cook beans according to package, reserving water in pot used to cook chickpeas.
In a large bowl, mash chickpeas with a potato masher, fork or beater of a hand mixer. Add tahini, olive oil, lemon juice, garlic. Using either fork or hand mixer on low to medium speed, mix until blended. If consistency appears too coarse, stir in small amounts of water from chickpeas to make smooth.
Serve. Store unused portion in air tight container in refrigerator.
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