Chickpeas, Chickpeas, Rolly Polly Chickpeas.

Now, we've all seen these beans in the super market. They are small, look like brains, and say garbonzo on the bag. But like most peas and beans, what do we do with them. With these ugly little things, there's only one thing that we should do with them. HUMMUS!!! This simple, semi easy treat can be done within minutes (after the hours it takes to cook the dried chickpeas), and it's pretty tasty. All it is, is spiced, cooked garbonzo beans (chick peas) in a food processor or blender, ground as smooth as possible. That's all it is. Then to make it even more delicious, add spices, tahini (olive oil and sesame seeds), garlic, and some lemon juice and you have a vegi dip and a bread/cracker dip for all you dips out there.

Seriously, I've heard of hummus in the past, and I had no idea what it was. So I decided to try it (without tahini, I had no idea what tahini was back then), and it turned out okay. Then last night, we decided to try it again. So I figured out how to make tahini (a complex recipe, I'll post that one first), and add it to 3 different hummus recipes. They ALL turned out great. I'm surprised and impressed. I also made some pita bread, and cut it into wedges to dip. This middle eastern food is actually flavorful, tasty, and a good meal to have while chatting with guests. So, here it is:

Tahini (Be careful, this burns easily)
2 c. sesame seeds (can be purchased at many stores like Sunflower Market)
1/3 c. olive oil

Heat a heavy, wide-bottomed sauté pan over medium-high heat.Add the sesame seeds and toast lightly - about 2 minutes, shaking the pan so they toast evenly. Two tips here: a) I am a messy cook with limited arm strength. I have a great fear that if I toss a pan, food will end up everywhere, therefore, I tend to just vigorously stir rather than toss. b) Keep a careful eye on the sesame seeds as they go from toasted to burnt really quickly. As soon as they start to brown, they are done.Transfer to a bowl and let cool completely.

Original Hummus
2 cups of cooked chickpeas (garbonzo beans)
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil

Preparation:
Drain chickpeas. Combine chickpeas, lemon juice, tahini, garlic, salt, and olive oil in blender or food processor. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Place in serving bowl, and create a shallow well in the center of the hummus.Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.


Spicy, Sweet Roasted Red Pepper Hummus

INGREDIENTS
2 cups cooked chickpeas (garbonzo beans)
1 (4 ounce) jar roasted red peppers (or roast your own red bell peppers http://videos.howstuffworks.com/ming-east-west/4682-roasting-red-peppers-video.htm)
3 tablespoons lemon juice
1 1/2 tablespoons tahini
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon chopped fresh parsley

DIRECTIONS
In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
Sprinkle the hummus with the chopped parsley before serving.


Sun-Dried Tomato Hummus
INGREDIENTS
2 cloves garlic
1/2 teaspoon salt
1 tablespoon and 1-1/2 teaspoons tahini paste
2 tablespoons fresh lemon juice
2 cups of chickpeas (garbonzo beans)
1/4 cup olive oil
1/4 cup oil-packed sun-dried tomatoes, drained
2 tablespoons finely shredded fresh basil
1 tablespoon olive oil
1/8 teaspoon paprika (optional)

DIRECTIONS
Place garlic, salt, tahini, and lemon juice into a food processor; process until smooth. Pour in the garbanzo beans and 1/4 cup olive oil; process until smooth again, scraping the sides of the bowl occasionally. Once smooth, add the sun-dried tomatoes, and pulse until they have been chopped to very small pieces and are incorporated into the hummus. Finally, add the basil, and pulse a few times until mixed in.
Spread the hummus into a shallow serving dish, and make a few decorative grooves on top. Refrigerate at least 1 hour, then drizzle with 2 tablespoons olive oil and sprinkle with paprika before serving.

Enjoy!