With Spring in the air and with Easter just around the corner, I figured that it would be a good time for me to whip up something with sweet little chick…..peas.
I mean, they look like tiny baby chicks, don’t they?
And since I will never be found cooking up the real thing, why not vegetarianize the chick? Hmmm…it made sense in this twisted brain of mine…that is, until I started trying to justify my thought processes…now it just seems rather odd.
I know that hummus is not the dish that people traditionally envision when they think of Easter, but Middle Eastern cuisine is just too delicious.
Still not convinced of the connection? Think of these little guys as being like the marshmallow peeps of the legume world.
No, no, you certainly shouldn’t feel the need to apologize for being so skeptical of the hummus-Easter connection. I mean, it was a natural leap for me, but I was more than happy to show you the light.
Before long, hummus is going to grace all North American dinner tables at Easter time.
2 cloves garlic
4 cups cooked chickpeas (or 2 cans – drained and rinsed)
1/4 cup tahini
zest from 1/2 lemon
Juice from 1 lemon
1 Tbsp cumin
1-2 pinches of cayenne pepper
1/4 cup extra virgin olive oil + additional oil for drizzling on top
salt and pepper to taste
Water, as needed
1. Place the garlic cloves into the bowl of a food processor and pulse it until they are evenly(-ish) chopped.
2. Add the chickpeas, tahini, lemon zest, lemon juice, cumin, and cayenne to the food processor. Pulse until things start to come together.
3. Through the feed tube, with the processor running, drizzle in the olive oil. Then, drizzle in only enough water to achieve the consistency that you’d like from your hummus.
4. Taste the hummus, and then season with salt and pepper. Run the processor again to incorporate the seasoning. Taste again and adjust until you are pleased with the flavour.
5. To serve, place your hummus in a pretty bowl, drizzle with a bit of extra virgin olive oil, and sprinkle with paprika.