Greetings from Milos. The weather is amazing! Wish you were all here to enjoy it with us.
Beth, your chickpea salad came at a great time. It got me into a chickpea state of mind for a surprise birthday party planned here for a friend whose birthday is in January-surprise guaranteed! More and more, I hate the idea of buying crunchy things that are way too salty and full of chemicals and additives. So I made Spicy Hummus and Crunchy Roasted Chickpeas. Both were pretty peppy but you can easily adjust how hot they are.
I started with 500 grams of dried chickpeas. You can use canned for both recipes but the flavor won’t be quite as good.
For the hummus:
First of all, big thanks to the folks at Inspired Taste for the idea to not start with the chickpeas in the food processor. It makes an unbelievable difference.
250 grams dried chickpeas, cooked and cooled as per Beth’s instructions
1/4 cup tahini
1/4 cup freshly squeezed lemon juice
1 large clove garlic finely grated
2 tbsp best quality virgin olive oil
1 tsp cayenne pepper (you may choose to use more or less)
salt and pepper to taste
My brave little combination hand blender/mini food processor was barely up to the hummus challenge but with your more robust equipment, this should be a breeze. Process the lemon juice and the tahini together for a minute or so. Scrape down the sides of the bowl and process for another minute.
I switched to a regular bowl at this point but you may not need to. Add the oil, 1/2 tsp cayenne and a generous pinch of salt and a few twists of black pepper. Mix by hand and check your seasoning. We like things hot, so I added another half tsp of cayenne and a bit more salt. Process for another three or four minutes. The mixture should be smooth but will likely be very thick. Add water a tablespoonful at a time and mix by hand or machine until you get the consistency you like.
Put the hummus in a nice dish. Top with a little oil and some paprika (or more cayenne, if you dare). Serve with warm pita and/or fresh veggies to scoop up the tastiness.
For the Crunchy Roasted Chickpeas:
Preheat oven to 200 degrees.
This is a snap to make. Spread the rest of the cooked chickpeas (well drained so there is no water clinging to them) on a cookie sheet. Add 2 tablespoons of olive oil, 1/2 teaspoon mild paprika, 1/2 teaspoon hot paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt and mix with a wooden spoon until the oil and spices are evenly distributed. Bake in the oven for 30 minutes, stirring around once in a while. Remove and let cool enough to be able to taste a chickpea without burning yourself. Adjust the seasoning to suit yourself. Put them back in the oven and check every five minutes until they are dark brown but not burned. You do need to keep an eye on this. They will get crunchier as they cool down. Once cool they keep well for a few days in a bowl with a snap on lid.