Posts Tagged by Chickpeas
WIAW: Spring Eats, Juice and Chickpeas
| May 16, 2012 | Posted by Nada under WIAW |
What? Posting two days in a row? I’m far too kind, I know. I kid, but in all seriousness I’ve had an extremely productive day of studying, freelance work, and working out (a bootcamp fitness class and yoga, thank you very much) so I’ve decided to round it all out with a short and sweet… Read more
Cumin Chickpea Scramble
| April 6, 2012 | Posted by Nada under Recipes |
Greetings all, and happy Friday or jum3a mubaraka (blessed Friday) as we say in this part of the world. I know I promised another tomato-tastic recipe, but it will simply have to wait. Other pressing matters are at hand. Chickpeas. I’m happy to report that during my brief stay at home, I’ve managed to consume an… Read more
Date, Banana and Cinnamon Breakfast Salad
| March 31, 2012 | Posted by Nada under Recipes |
Although never explicitly stated, it’s a fact that I am a fan of non-”conventional” breakfasts. Ful mudammas, raw buckwheat granola and green smoothies – to name a few. Don’t get me wrong, I love my cereal/oatmeal as much as the next girl but I like to switch up my breakfast options and am definitely not averse to… Read more
Chana Masala and Lemon and Coriander Quinoa Pilaf
| January 19, 2012 | Posted by Nada under Recipes |
Elizabeth Barett Browning once said “How do I love thee? Let me count the ways.” Was she talking about chickpeas? Probably not. But then again, I’m doubtful she ever had the pleasure of tasting chana masala. Why I waited so long to make this is beyond me. It’s truly fantastic, and thanks to… Read more
Hummus Of The Week: Roasted Red Pepper and Garlic
| January 17, 2012 | Posted by Nada under Recipes |
Warm greetings dear readers, I hope everyone is doing well today. I’d just like to take a second to thank everyone who’s been tumblr and pinterest-ing my recipes, it’s such an honor and makes me smile every time I see a new pin from the blog. You are all too kind! So, following some contemplation… Read more
Roasted Red Pepper and Garlic Hummus
- 1 1/2 cups of cooked chickpeas (or a 15 oz can) + reserve water to thin
- 1/2 a large red bell pepper or 1 small one, de-seeded and chopped into halves
- 2 cloves of garlic
- 3-4 sun dried tomatoes
- 2 level tbsp of tahini
- Juice of half a lemon + citric acid to taste
- 1/2 tsp fresh parsley
- 1/2 tsp of cayenne pepper
- 1/2 tsp of paprika
- sea salt and black pepper to taste
- 1 tbsp olive oil
Drizzle a little olive oil over your red pepper and garlic then roast for 7-10 minutes in the oven or grill/broiler. Make sure your garlic is un-peeled as this will keep it from burning – even so you may want to take it out a few minutes before the peppers.
Run the roasted peppers under some cold water to peel the skins, then add to a food processor along with the rest of the ingredients and blend until creamy. Thin out with reserve water if needed – I only added a little here as the red pepper also offers some moisture (sorry).
Garnish with red pepper slices,
whole chickpeas,
or both!
Sorry. Can you tell I’m a little obsessed with my new toy?
Anyways, picture inundation aside, this hummus is a definite winner. Slightly spicy, but sweet and tangy all at the same time. The roasted garlic also offers a great smokiness – kind of reminds me of babaghanoush (when made from fire-roasted aubergines).
For upcoming HOTW posts I will be tackling slightly more elaborate flavour combinations I promise. I already have a few in mind, but as always suggestions/requests are more than welcome.
What flavour of hummus would you like to see me try next? Pizza? Popcorn? Other generic American fast food? 
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