Any of you who are Roz Chast fans may be familiar with this title to one of my most favorite cartoons of hers about said legume. And in this astute cartoon Roz explains of the chickpea that, “No one would call it the champagne of canned vegetables.”
You know, she is right, it isn’t. But it is really tasty, but I think people are down right afraid of the unassuming chickpea in its dried state. This should not be!!! See how easy it is:
Give them (2 cups) a long soak overnight in a lot of water, drain them in the morning and give them some more, fresh cold water on top of them, at least 2 inches above and bring to a simmer. Let them gently bubble in their hot bath uncovered for about 1 1/2 to 2 hours.
Such a friendly start…. Now it gets a little more vicious:
- Keep a cup of the bath water in reserve.
- Drain the cooked chickpeas in a strainer.
- Put them into the food processor and blitz them to a fine puree.
- 2-3 cloves minced garlic
- 1/4 – 1/3 cup tahini
- juice from 1/2-1 lemon
- salt to taste
- Give it a good buzz and taste. If the puree is too thick, add the reserved liquid 1 tablespoon at a time until desired consistency
Eat however it pleases you.
Notes: if you have fresh herbs such as parsley, you can add it in; some people like paprika, some like Tabasco, others like Dave’s Insanity. What ever floats your boat, just get it into you mouth and enjoy.