After years of living in the Middle East, I like my hummus to be authentic. I am seeing more dips called ‘hummus’, some even looking and tasting more of guacamole, an injustice to the queen of dips.
In this recipe, I combine chickpeas with peanuts and serve it with fresh fruit, vegetables.
Chickpeas have a great consistency and they are so versatile as they are very mild in flavour. This one is perfect for this hot weekend instead of a light lunch or supper and my weekend treat.
For the Chickpeanut dip you will need : 1/2 cup unsalted peanuts (soaked in water for 2 hours) 1/2 cup cooked or canned chickpeas 1 tablespoon fresh lemon juice 1 teaspoon paprika 1 small garlic clove 1/4 cup water Olive oil Sea salt
Drain the chickpeas and peanuts. Place all ingredients with the exception of olive oil in a food processor and blend. i have left mine with bits in it today, not completely smooth, more texture. Season according to taste. Add some virgin olive oil until the consistency is right for you. Everyone has their own preferences and there is no right or wromg, just as you prefer. I do love the peanut flavor with the fresh vegetables.
[If you are using dried chickpeas, the first thing you have to do is soak them. Place chickpeas in a large bowl and cover completely with cold water. Allow to soak overnight, about 12 hours. A teaspoon of baking soda can be added to help soften them up and it does not change their nutritional value. Drain and transfer to a large cooking pot, cover with water twice the amount of chickpeas and bring to a boil. Cover and allow to simmer for approximately one hour. Do a taste test at this point to make sure they are tender enough for your liking. Once chickpeas are cooled they are ready to be used] Otherwise use canned chickpeas! This is what I tend to use most times as I find I never have enough time.
I use Olive Oil by Filippo Berio at Rimus Group
My vegetables are from Vincent’s Eco Estate