I love falafel and I love hummus even more. I seriously could eat hummus every day. I love the garlicky, nutty texture and this one is especially nutty because I sprinkled in some toasted pine nuts (totally optional). I also used canned beans because I felt they mash up better than buying the dried version (plus it's so much easier). If you have a food processor, you can whip up this creamy dip in no time.
2 cans (15 oz each) garbanzo beans (chickpeas), drained and rinsed to get rid of excess sodium
2 garlic cloves, minced
2/3 cup of tahini
1/3 cup fresh squeezed lemon juice (this is about 3 lemons)
1/4 cup olive oil
1/2 cup water
1/2 tsp salt
1/4 cup pine nuts, toasted (optional)
parsley for garnish (optional)
1. Combine all ingredients except the salt into the food processor and pulse/blend until smooth. Add the salt a little at a time, adjusting to your taste.
2. Sprinkle with pine nuts and a drizzle of olive oil. Done!
Now what can you use your new hummus with? Falafel, duh. Little chickpea cakes with parsley, garlic and onion get a quick pan fry before they are served up inside warm pitas with chopped salad and a drizzle of tahini..
1 15 oz. can chickpeas, drained and rinsed
1 small-medium onion, finely chopped
2 cloves garlic, minced
2 tbsps fresh parsley, minced
4 tbsps flour
1/2 tsp coriander
3/4 tsp cumin
1/3 tsp salt
vegetable oil for frying
1. Add chickpeas to your food processor (if you have one) and pulse a few times to get a coarse chickpea mixture. If you don't have a food processor, they can be smashed with a potato masher or a fork, but obviously the food processor is easier.
2. Remove chickpeas from processor and put them in a medium bowl. Add the onion, garlic, cumin, coriander, salt and pepper (to taste). Add flour and mix/mash well. The mixture should be thick and you should be able to see pieces of chickpea. I like the texture!
3. Put mixture into the fridge for 15 mins top firm up before you shape them into balls. Flatten the balls a little to make it easier to pan fry. Fry until dark golden brown on all sides.
4. Serve warm with pita, chopped israeli salad and tahini sauce or hummus.