Love, Life, & Beyond

My preference for recipes are ones that are fast and don’t require a lot of utensils. There are plenty of chickpea hummus recipes that call for making different aspects of it separately. I prefer to mix it all in one blender jar, and it’s done!

I love how protein-packed this dish is. I don’t feel any guilt having this with a packet of nachos.

Ingredients:

Serving size: Makes a large bowl. Good enough to eat some and store or for a party

• 2 cups boiled chickpeas
• ¼ cup extra virgin olive oil
• Juice of ½ lemon
• 2 tbsp sesame seeds (or 1 tbsp Tahini if you have that lying around)
• 5 cloves of garlic (medium-sized)
• ¼ cup cold water 

Spices:

• ½ tbsp roasted cumin powder
• ½ tbsp paprika
• Salt to taste
• 1 tsp Sumac or Zaatar powder
• Deseeded olives on the side (optional)

Method:

• Please don’t buy a can of chickpeas. Get dry chickpeas, soak them overnight, and boil them till soft. Wait for it to cool.
• If you can find the patience to remove the skins off the chickpeas as much as possible, you’ll get a much smoother texture.
• Add all the ingredients except for the spices and the cold water in the blender and whizz till smooth. 
• Add the cold water before a final mix.
• Add salt to taste.
• When serving, top it with the spices and add a drizzle of olive oil as well.
• Serve with pita bread, lavash, nachos, or even carrots.

Chickpea can be hard to digest, so try to reign yourself in from the yumminess after a couple of tablespoons. 

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