Easy and Healthy Chickpea Puree

Chickpea is an Asiatic legume that derives its queer name from a phonetic adaptation of the original Latin Cicer and the French pois chiche. It does not have anything to do with young chickens at all! Chickpeas grow one or two to the pod and make a valuable source of calcium, potassium, sodium, iron, phosphorous, and protein. In dry form, chickpeas must be soaked in water overnight and then simmered for 3 hours, or until tender, before serving.

Image by djpresc16 from Pixabay 

Many dishes call for these cheap and nutritious legume, but the most popular of them all is probably the hummus or the chickpea puree. Here is a simple recipe for a version of the Middle Eastern hummus which you can use as zestful dip for bread or crackers (though you may end up eating it by the spoonful):

EASY CHICKPEA PUREE (HUMMUS)

Ingredients:

• 2 cups chickpeas, soaked and cooked
• 1/2 cup pure olive oil or sesame seed oil
• 1/3 cup fresh lemon juice
• 3 cloves garlic, finely chopped
• 1/2 teaspoon salt
• 1/2 cup roasted sesame tahini

Preparation:  Into a blender, put all ingredients except the chickpeas. Blend well. Slowly add the cooked chickpeas and blend until it becomes a smooth paste. If too thick, add a little water. If you have no blender, mash the chickpeas thoroughly and mix in the other ingredients until they arrive at a pasty consistency. Garnish with fresh cucumbers and tomatoes. Serve cold with flatbread or crackers.

More recipes from The Tahini Table: Go Beyond Hummus with 100 Recipes for Every Meal and in Between