I love chickpeas. Have I told you that before? I guess so, probably about hundred times.. Anyway, I bought some dark baby chickpeas, also known as “desi chickpeas” or “kala chana”. They are quite smaller than regular chickpeas, and they look like little chocolate drops when boiled. Wikipedia says they are higher in fiber and they have a very low glycemic index. So they are good for you!
Instead of cooking these chickpeas plainly, I decided to make the best chickpea product and one of my favorite dishes: hummus! I haven’t tasted dark chickpeas before, so I was curious about the results. My mum told me that it might not work, but I didn’t care that much, because chickpeas are chickpeas! They can be light or dark, big or small but they are chickpeas. And I wasn’t wrong!
I roasted the chickpeas with olive oil, garlic and some walnuts before blending in the food processor, because I wanted the garlic to cook a little bit, and give its nice flavor to chickpeas. Making hummus is really easy, and this recipe can be done with regular chickpeas too. I also like my hummus less lemony. You know, some people think hummus should be sour, but I don’t like it. So, you can double the lemon juice if you like your hummus that way. Enjoy!
- 3 cups desi chickpeas (or regular chickpeas, if you can’t find), boiled
- 1 cup tahini
- 1/2 cup olive oil
- juice of one lemon
- 2 cloves garlic
- 4 walnuts, optional
Spread the boiled chickpeas on a pan. Add the garlic, walnuts and pour the olive oil. Mix the chickpeas so the oil spreads evenly among them.
Roast the chickpeas in medium heat for about 15 minutes.
Blend the chickpea mixture, tahini and salt in the food processor. Pour the lemon juice until the consistency and sourness is enough.
Spread the hummus on a slice of bread or use it like a dip sauce. Or if you’re like me, just eat it directly!