Aug 15, 2011

Chickpea dip/ No-peanut hummus

I have a really simple recipe for you, no cooking involved. It's so simple, I contemplated if I should actually post it here because I don't want to insult anybody.

HOWEVER. This is a modified hummus that doesn't involve tahini (a peanut paste that is the second-main ingredient in hummus). The fact that it doesn't have tahini makes the hummus much healthier, lighter, and suitable for anyone who is allergic to nuts. The final texture is not going to be as smooth as traditional hummus, but I don't mind it. 

So this is what you need...

Then you put the chickpeas into your blender with a slotted spoon, reserving some liquid for later use...

And this is what you will get in the end... total prep time: 10 mins. Dinner served.

This is one of those recipes that will taste better if you let it sit for an hour before serving, so all the flavors can develop. But this is not a necessity. 

Chickpea dip/ No-sesame hummus
Adapted from Rachel Ray for Food Network recipe

Makes 3-4 servings

1 can of chickpeas
Juice of 1/2 lime
3 tbsp of drained water from chickpeas
1 tbsp of olive oil
1 tsp paprika
1 tsp cayanne pepper (optional)
1/2 tsp salt
1/2 tsp pepper

Add all the ingredients into the blender and pulse until you get desired consistency. If the mixture is too rough for your taste, add 1 tsp of water and pulse again. Repeat if necessary.

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