Well I don't know if you can count this as actual hummus since I didn't put the full amount of chickpeas in the dish. I planned on it except my blender overheated and I was too hungry to try and figure out a way to add the other 2 cups of beans. But my laziness paid off it was delicious. Even my 20 month old loved it. I used tortilla chips since I didn't have pita bread and my baby would lick the hummus off the chip and hand me back a soggy chip wanting more.
This recipe came from Bob Warden's "Slow Food Fast" cookbook. I have now tried several things and have had one failure, but it wasn't the recipes fault. I used the wrong potatoes that were too starchy and ended up with a pot full of sludge. It had a weird jiggle to it. Are potatoes supposed to jiggle? Anyway.... this cookbook has some fantastic recipes and I've had fun over the weekend trying them out.
Chickpeas
3 cups dried chickpeas
2 quarts water, or enough to cover peas by 2 inches
2 tablespoons vegetable oil to prevent foaming
1/2 teaspoon salt
Hummus
1 jar marinated artichoke hearts 12-14 oz.
1 TBS lemon juice
1 TBS minced garlic
1/2 cup Parmesan cheese
1 cup fresh spinach leaves
salt and pepper to taste
Cook the chickpeas, water, oil and salt in pressure cooker for 35 min on high. Let the pressure release naturally. When done drain and cool chickpeas to room temperature. Add chickpeas and all hummus ingredients to blender or food processor and blend until smooth.
If you want to make it like I did only use 1 cup of chickpeas. Yum!
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