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Store Cupboard Staples – Chickpeas - Hummous Recipe

Chickpeas (aka garbanzo beans) are a great store cupboard/pantry staple to always have on hand, lockdown or not.

They are great for fibre, rich in protein and essential trace micronutrients like manganese. They can be soaked overnight from dried chickpeas or they can be used pre-cooked from cans.

Blended with olive oil, lemon juice and tahini they can be easily turned into hummous. They are a useful addition to curry dishes instead of meat and you can also dry roast them for an amazing snack.

Simple hummous

  • 1 can chickpeas

  • 1 lemon for the juice

  • 2 tablespoons of olive oil

  • 1 clove garlic

  • 4 tablespoons of tahini

Method

Combine all ingredients in a blender and whizz around until combined well. I find adding the more liquid ingredients first works best for the blender to work.

You can add herbs or spices like coriander, paprika or pepper to taste. I also usually add a half teaspoon of cumin which gives it a lovely flavour.


The tahini is made from sesame seeds which are useful for calcium too.


Chickpeas can also be used to make desserts, especially for gluten free cooking and baking and the water from the canned version, known as aquafaba, can be used to make meringues.


Do you have chickpeas in your regular shopping list?




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