Tag: #chickpea

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Hummus bi Tahini using chickpea flour

‘from Turkey to Israel, this Middle Eastern dip originates from Egypt and has become the most popular dip in the world today.   So many versions around but I always follow the Lebanese recipe from my childhood.  The difference in my recipe today is that instead of using chickpeas I use gram flour [chickpea flour or besan] which gives a creamier texture and is … Read More Hummus bi Tahini using chickpea flour

Gluten free vegetable muffins made with chickpea flour

‘an ideal addition to a picnic, kids’ school lunch boxes or a treat with a salad during the working day.  I just love chickpea flour, the flavor, the texture, the natural colour…  These are so easy to make that you can have fresh muffins every day.  Don’t be tempted to freeze them as the texture changes’ You will need: 3 cups gram flour (chickpea flour) … Read More Gluten free vegetable muffins made with chickpea flour

Chickpea Crostata di Ricotta (with kale and sundried tomatoes)

I am happiest when i am cooking in my kitchen, closed off with all the wonderful fresh ingredients that are easily available every day here. Crostata di ricotta is usually sweet and is of  italian origin but my crostata is savory and the green and red bits of candied peel used in traditional crostata are replaced here with chopped sundried tomatoes and shredded kale. … Read More Chickpea Crostata di Ricotta (with kale and sundried tomatoes)

Spaghetti with Basil, Feta and Roasted Chickpea Pesto

Today I am making a delicious new pesto using ingredients found in every Mediterranean kitchen. Basil is at the peak of its season right now and instead of pine nuts, I use roasted chickpeas and I am swapping the parmessan with feta. And you will need : A bunch of fresh basil leaves 1/4 cup roasted chickpeas 1/2 cup feta cheese, cut into small … Read More Spaghetti with Basil, Feta and Roasted Chickpea Pesto

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Chickpeanut dip with freshly pressed olive oil

After years of living in the Middle East,  I like my hummus to be authentic.  I am seeing more dips being referred to as hummus, some even looking and tasting more of guacamole.   An injustice to the queen of dips. I combine chickpeas with peanuts for chickpeanut dip and serve it with fresh raw french beans and cucumber in a glass, bambinella fresh … Read More Chickpeanut dip with freshly pressed olive oil

Pasta e Ceci

These are ingredients of nearly every kitchen in the Mediterranean region. The fresh chickpeas have a very short season on the island. In my pasta dish I use a mix of fresh and dried cooked chickpeas. If the fresh chickpeas are not available this dish is just as delicious with the dried variety. I also think tinned chickpeas have no aftertaste so if you … Read More Pasta e Ceci