We should all eat hummus more often. It’s easy to make, great to snack on and, from a sustainability standpoint, a great dish to eat in large quantities. In fact, in some parts of the world (for example, parts of India), garbanzo beans are eaten daily in large amount and on a year-round basis. This recipe is a take on hummus with a Mexican flare. If you’re hankering for hummus only, substitute 1 tablespoon of sesame tahini for the avocado, leave out the cilantro, and garnish of parsley or paprika. Either way, it is delicious.
1 cup dry chickpeas
4 cups water (2 cups to soak and 2 cups to cook)
3-inch piece kombu seaweed
1 bay leaf
1 tablespoon chopped onion
1 garlic clove
1 tablespoon lemon juice
1 ripe avocado
3 cups of fresh cilantro leaves
Seas salt and fresh pepper
Cooking broth (if needed to blend)
Instructions for Cooking Chickpeas:
Pick over dried beans, checking for stones.
Rinse and drain beans. Then bring to a boil in 2 cups water.
Turn off the stove, leaving the beans to soak for eight to twelve hours.
Discard water and place soaked beans back in the pot with 2 cups fresh water.
Bring to a boil, uncovered for 5 minutes. Skim off any foam that rises to the surface.
Add kombu and bay leaf and cover to cook until soft, this can be up to three hours.
Keep an eye on the beans and add additional water if necessary. (Note, if you have a pressure cooker, the soaked beans can be cooked in 30 minutes in a pressure cooker.)
At this point you have fully cooked chickpeas for salads, soups and stews.
For the Hummus Guacamole:
Puree 2 cups of cooked chickpeas, onion, garlic, 1 ripe avocado and lemon juice until creamy and smooth.
Stir in 3 cups fresh cilantro leaves.
Leave out the avocado and cilantro, including instead, 1 tablespoon of tahini.
Serve sprinkled with chopped, sundried tomatoes (reconstituted in hot water for 15 minutes), black olives, Italian parsley, a little paprika and 1 teaspoon of olive oil.