Chickpeas! If the name isn’t ringing a bell, that’s most likely because you’re more familiar with them when in the form of hummus. And I guess that’s really one of the only ways I eat these little guys.
A year or so ago, I remember ordering hummus at a restaurant and wondering if it was difficult to make. I went home and browsed the Internet for some recipes and stumbled upon one that’s very simple and very delicious–I’ve used it ever since. I tweaked the recipe a bit, but it really comes down to how you prefer your hummus: thick/thin, salty/non-salty or spicy/mild.
My mom and I frequent this little Arab market by our house where we can find all the ingredients. (FYI: You might have to go to this type of market, rather than an Albertsons or Ralphs, to find the tahini paste). We absolutely love the market’s Lavash that they bake right in front of you upon order—we rarely walk out of the store without trying a couple bites.
2 (1-lb. 3-oz.) cans chickpeas, drained and rinsed
2/3 cup well stirred tahini paste
4 garlic cloves, or can use 9 Trader Joe’s frozen garlic cubes
1 tsp. salt, plus more to taste
1/4 cup lemon juice, or to taste (1 to 1 1/2 lemons)
1/2-1 cup olive oil
1/2 cup water
Sriracha, to taste
2 tbsp. pine nuts, toasted, for garnish
Mince and mash the garlic to a paste with the salt (no need to mince if using Trader Joe’s garlic cubes). In a food processor, puree the chickpeas with the garlic paste, tahini, lemon juice, 1/4 cup of the oil and 1/2 cup water, scraping down the sides, until the hummus is smooth. Add salt to taste. Add more water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl. Drizzle olive oil, toasted pine nuts and paprika on top of hummus.