One of our favorite on-the-road snacks is hummus. Garbanzo beans are high in calcium, iron, magnesium, phosphorous, potassium and zinc, and are a source of dietary fiber and protein.The tubs in the store can be expensive, and can have preservatives or other unnecessary ingredients.
Soak the beans overnight to reduce cooking time — soak, drain and cook for 1-2 hours, and drain again. You can soak for 12-24 hours, sprout them for 2-3 days until the tail is about as big as the bean, and then steam them for 20 minutes or so until they soften. I’ve found enough information online and in The Sprout Garden to make me wary of eating raw chick peas, so if you decide to go that route, proceed with caution and do your research.
Seeing Lucia making sweet potato chips for the camera, Dante decided he wanted to make some hummus too. Except that was the first day we used the camera, and somehow the main video of him putting in all the ingredients was corrupted. Since he gives the recipe, I asked him to film it again using the extra chick peas and pretending to add the rest. He was a trooper though and acted as tho he had actual ingredients to add to the food processor bowl (love watching him “scrape out” all that tahini!).
- 4 cups cooked/steamed chick peas (~ 2 15oz cans)
- 2 Tbsp lemon
- 3-4 cloves garlic, chopped
- 1/2 cup tahini
- 1 tsp salt, or to taste
- 1/2 tsp cumin (or to taste)
- pinch nutmeg
- 1/4 cup water (or as needed to reach desired consistency)
- 3-4 Tbsp olive oil
Put all ingredients in the bowl of the food processor and whizz. We usually add everything but the oil, and once the dip is nearly done, we add in the oil. We taste and add more spices, salt or lemon juice at this point as well. Sometimes we add more garlic, or roast the garlic first. You can add more lemon, 1 red pepper, olives, sun-dried tomatoes, chives or more to keep things interesting. While we tend to use hummus as a dip, we also spread it on rinsed romaine leaves and top with onion and tomato . Sometimes we smear it on toast