I love chickpeas a.k.a Garbanzo beans /Bengal gram/Kabuli chana.So,does my better 1/2.It is one of our favorite legume so far that we can eat it even raw (post-soak) or sprouted and when cooked ,it is a party :D .
For us, it is the most tastiest legume and equally quite healthy as well and I don't think anyone can get bored of this legume unlike it's other relatives with its nutty, creamy, buttery texture.No wonder ,chickpeas are widely used in multi-cuisines around the world right from Middle eastern to India to Mediterranean,Spanish and more.
It's health benefits can impress and compel one to make it a part of their staple home made food. Especially for vegetarians,it can provide good amount of protein and when combined with other whole grain items ,it will be equivalent to the protein derived from meat sources as well.
Chickpeas are also loaded with high fiber so aids in weight loss,has low Glycemic Index so it stabilizes the sugar,with manganese, increases energy production and especially helps women with it's antioxidants that keeps breasts cancer,osteoporosis,PMS symptoms at bay,enhances iron and also provides other vital vitamins and minerals at par.So,there is no question that they are such a healthy addition to any diet.
I usually have loose packets of chickpeas at home and I am not a fan of canned food items but I do keep (at times) a can of garbanzo in my pantry as a backup in case I get my amnesia-tic attack and forget to soak the chickpeas overnight for any recipes next day and my pressure cooker will be pleading,"Please ,please don't torture me." (as it'll take time to cook well, comparatively ) or face the consequence-I'll keep on whistling at you which may certainly not go well with your spouse and well,it'll be too chaotic ...
So,the warning and a few chaotic experience in the past did force me to save a can of garbanzo for sure,as the last resort.Likewise,I had one sitting in my pantry asking me,"Mera no. kab aayega/when is my turn "?
So,as kind as I am :P,I said,"Now ,within ten minutes I'll transform this chick into an exquisite dip everyone loves -Hummus".
If you don't now,Hummus is a popular food dip or spread made from cooked, mashed chickpeas blended with tahini (ground sesame paste), olive oil, lemon juice, salt , garlic and other herbs.Today, it is popular throughout the Middle East , North Africa , and in Mediterranean cuisine around the globe.There are varieties of Hummus made but the one I am making is the easiest yet yummy and a recipe that doesn't necessarily require any Tahini -as it is not something that is readily available at my home and in other cases ,anyone with sesame allergy or don't want to spend extra dime on the costly readymade tahini at stores or lazy like me to make a home made tahini, in such cases,it doesn't mean one can't make a yummy hummus at all.Yes you can !
So,here is how I make Easy hummus without Tahini,
Easy Hummus without Tahini
Ingredients
Garbanzo beans, drained, liquid reserved - 1 can
Garlic cloves, crushed - 2 nos.
Cumin powder - 3/4 teaspoon
Lemon juice - 1 tablespoon
Red Chilli powder - 1 teaspoon
Black pepper powder - 1/4 teaspoon
Peanut butter - 1 tablespoon (Optional)
Salt- 1/2 teaspoon
Sesame oil - 2 tablespoon
Method:
- Combine garbanzo beans, garlic, cumin,peanut butter, lemon juice,chilli powder,pepper,salt and sesame oil in a mixer-grinder/food processor. Blend on medium speed, scraping the jar,adding the reserved chickpea liquid in between, until smooth and creamy consistency is reached.
- Taste a bit and adjust the seasoning accordingly -salt,pepper ,spice or lemon juice as needed.
- Place it in a bowl and drizzle some sesame oil on top.
- Serve immediately with any flat breads like pita bread,crackers, any chips, or veggies.
- To compensate the Tahini-less flavor, I used sesame oil otherwise any oil will be good enough especially olive oil.Peanut butter is used for the same reason.
- Instead of chilli powder even hot sauce or any chilli flavor -cayenne,paprika,chilli oil etc can be used.Adjust it as per your desired spicy level.
- To make the hummus extra smoothy,before grinding them in the food processor,remove the skins of chick peas and then blend.
- If the hummus is quite thick,add more oil or lemon juice to make it more creamier.
- This can be stored in an airtight container for up to a week.
Eat,love,live DELICIOUSLY,
