I keep trying to remember the first time I tried hummus. I’m pretty sure it was at Casablanca in Metairie. The two things I do remember were the texture and the fact I didn’t really know what a chickpea was. I wasn’t sure if I liked it. Since I wasn’t sure if I liked it, I kept eating it till I knew I liked it. Now, it’s my favorite snack.
Now, it’s my favorite treat to make when we are in the mood for a snack mainly because it is so easy if you have the right ingredients: can of chickpeas, ¼ cup of olive oil, ½ cup of tahini (the maybe hard to find ingredient), juice of a lemon, 2 cloves (or more) of garlic), and whatever seasoning you want. Put it into a food processor or a blender and blend. Add water from the can and/or olive oil until you get the consistency you want. Make this on a Sunday and you have a couple of healthy mid-week snacks. Of course you can make this using fresh chickpeas, but often I’m too lazy too. However, I only make it with no salt added chickpeas.
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Lately, I\’ve been making a chickpea & tuna salad with tahini dressing…I think of it as an unpureed hummus cousin. Press the oil out of a can of olive-oil packed tuna and mix the oil w/a couple teaspoons tahini, some chopped parsley, and a couple teaspoons wine vinegar. Add a drained can of chickpeas and the drained tuna. Salt & pepper to taste, and maybe a tiny bit of diced red onion and a squeeze of lemon juice. It\’s a tasty alternative to the usual tuna salad.
This sounds great. In fact, it sounds like next Friday\’s lunch.