The fridge and pantry were pretty deserted! I did some hunger-rescue food search mission but to no avail. Its funny how I do all the grocery shopping and I know what’s left in my kitchen..still I secretly hoped there was some magic food/ingredients waiting! Well, there was one, a can of chickpeas hiding behind the empty cracker box. And the fastest, easiest route with chickpeas is hummus, or at least that’s what came to my mind. Google, of course pulled up 100+ recipes in matter of sec only to find I do not have sesame seed for making tahini (sesame paste used traditionally for making hummus). But I stayed patient, typed two extra words “without tahini” and ta-da..another 100+ recipes 🙂 and since I
The recipe is based on combinations of >100 online recipes + almost empty pantry + laziness to drive <0.5 mile = extremely delicious hummus and free math refresher exercise for all of you!
1 can garbanzo beans, drained
1/4 cup, smooth peanut butter
~ 1/4 cup + 1 tps olive oil
1 garlic clove
1 tsp dried parsley
1 tsp dried basil
warm water for blending
salt (optional-because peanut butter is already salty)
In a food processor, combine all ingredients except paprika and blend to a dip consistency. If it is too thick, add more warm water. Sprinkle paprika and drizzle 1 tsp olive oil at the end.
|chickpeas: great source of fiber, protein & folate|
Serve with veggies, pita bread, crackers (if you have any) or in my case- improvise!!
Cut up tortillas, spray some oil and sprinkle spice mix (dried basil, parsley, garlic power etc) , bake it in oven @ 325 F for 10-15 minutes or until crispy 🙂