I’m convinced that chickpeas are one of my favorite members of the legume family. Not only are they cheap and economical, but they are full of so many nutrients and they are surprising versatile. We all know hummus comes mainly from chickpeas, but you can also make crispy chickpeas that are great on salads, use them in baking, or as a vegan substitute in many dishes.
At the restaurant we offer many vegan options, one of them being vegan garlic aioli, aioli is really just a fancy word for mayonnaise. We make our vegan aioli with “aquafaba” which is the liquid, or juice the chickpeas are packed in. I know, I was surprised too, it’s a great use for a rather “unusable” product.
Okay, so just look at all those great uses for chickpeas, and that’s only some of the ways you can use them. But the real star here is humus! Which I’m convinced everyone loves, give us some veggies and warm pita bread and we go to town.
Plus it’s so easy to serve for parties or crowds, it’s quick to make, it doesn’t have to be kept cold or hot, and the presentation looks so nice! Also, not only are chickpeas a nutritional powerhouse, but tahini, another main ingredients in hummus, is also packed with nutrients. Tahini is a paste made from sesame seeds, a common ingredient in hummus, but it is also great to bake with and as an addition to salad dressings.
Hummus whips up super quick and you can customize it however you’d like, this is a very basic hummus recipe, feel free to add any other flavors.
Start by draining the chickpeas reserve the liquid and set aside. In the bowl of a food processor combine the drained chickpeas, minced garlic, salt and cayenne. Pulse for 20-30 seconds, scrape down the sides of the bowl and pulse for a remaining 15-20 seconds. Add in the lemon juice, 1/2 cup of the reserved bean liquid, pulse again and scrape down the sides.
With the food processor one drizzle in the olive oil and pulse until smooth. Transfer the hummus to a bowl, sprinkle with paprika and any other herbs or spices you’d like, I used a little fresh thyme, paprika, and a sprinkle of seasoned salt, mainly for presentation. Drizzle a little of the remaining olive oil on top as well, if desired, Serve with warm pita bread or pita chips, fresh veggies or toast. Enjoy!
- Two, 15 oz, cans chickpeas, drained, liquid reserved
- 2 cloves garlic, minced
- 1 1/2 teaspoons kosher salt
- 1/2 tsp cayenne
- 1/3 cup tahini
- 3 tablespoons lemon juice
- 1/4 cup extra-virgin olive oil
- Paprika, for garnish
- Drain the chickpeas, set aside the reserved liquid.
- In the bowl of a food processor combine the chickpeas, garlic, salt and cayenne. Pulse for 20-30 seconds , scrape down the sides of the bowl and continue to pulse for another 15-20 seconds.
- Add in the lemon juice and 1/2 cup of the reserved liquid and process for another 20 seconds. With the food processor running, drizzle in the olive oil and process until smooth.
- Serve Hummus with paprika and a drizzle of olive oil if desired.