If there is one pantry item that is a staple in our house, it is chickpeas. We easily go through two or three cans a week. Some I eat by the spoonful straight out of the can, and then I try to save enough to actually use in recipes. This has varying rates of success. Part of why I love them is because they are so versatile, and can be turned into a delicious healthy dinner, sauce, dip, or even dessert with minimal additional ingredients. This week I will be showing you just that: two recipes you can make, quickly and easily with a can of chickpeas and just a few other pantry items. Feel free to adapt them to your own taste and preferences, or substitute with ingredients that you have on hand. Likewise, if you would prefer to cook your own chickpeas for the week, soak them overnight and then cook over medium heat until soft. I prefer the canned ones for their convenience and because they are great to have on hand when I don’t know what to have for dinner and need to come up with something quick. Plus, if I cook a whole bag and leave them in the fridge, I will eat them non-stop!
What other recipe would I start with when it comes to chickpeas, but hummus? You know how much I love the stuff! If you haven’t made it at home and are still regularly buying it, this week, buy a can of chickpeas instead and give it a try. Not only will you save yourself money, but you will be amazed at how awesome the homemade stuff tastes and how easy and quick it is to whip up. Not to mention, it is packed with protein, so it makes a delicious snack or lunch to keep you feeling full and satisfied. In our house hummus gets devoured! By the spoonful, on sandwiches, with raw veggies, on pasta, straight from the jar, whatever goes. When I am in a rush for dinner, I often saute some veggies and spiralize some zucchini noodles, and then water down a bit of hummus and toss it all together in a pan with some spinach. The result is a creamy pasta, packed with protein and loaded with colourful veggies. Add some toasted nuts on top or a few slices of avocado, and dinner is served. And this is how I feel about all things chickpea – fast, easy, simple and so tasty and satisfying. Tomorrow I’ll be back with more of the same, but I guarantee you’ll still be totally happy with opening another can of chickpeas . . .
Smooth, creamy and perfect with flat bread, raw veggies, or as pasta sauce, hummus is a pantry staple and is super easy to make. Grab a can of chick peas and with a few other ingredients, you will never have to buy this again!
Ingredients (2 cups)
- 1 15 oz can chickpeas
- 1 tbsp tahini
- 2 tbsp lemon juice
- 2 cloves garlic
- 3 tbsp water
- 1/4 – 1/2 tsp salt
- Combine all the ingredients in a food processor and pulse until smooth. Add more salt or tahini to suit your taste and olive oil if you prefer.
- Serve with raw veggies, flat bread or as a pasta sauce.
- Store leftovers in a jar in the fridge for five to seven days.