It’s beginning to feel a little like the northwest here in Colorado – cold, grey and damp. I’m sure I’ll be complaining soon enough because it’s too hot, but for now, I’m trying to stay warm with a snack of baked hummus and toasted pita bread in front of the fireplace.
The truth is, the best hummus is made from dried, very small, chickpeas that have been washed, then soaked in water with a little (1/4 tsp) baking soda mixed in, rinsed and then cooked in a pot of water with more baking soda (1/2 tsp) and no salt.
Today, I’m feeling lazy with the grey skies still hanging over and yes, occasional snow. I’m using organic chickpeas from a can to keep things simple and still, delicious and healthy.
|Baked Hummus with Olives and Toasted Pita|
- 1 15 ounce can chickpeas/garbanzo beans
- ½ cup olive oil
- ¼ -1/2 cup pitted olives
- 3 tablespoons tahini
- 1-2 cloves garlic
- 2 tablespoons lemon juice
- 1 teaspoon coarse salt
- ½ teaspoon pepper
- ⅛ teaspoon ground cumin
- A few sprigs of parsley
- Pita chips or toasted pita wedges or raw vegetables
- Set a handful of chickpeas to the side to use as garnish and place the rest of them into a food processor.
- Add the garlic, tahini, lemon juice, salt, pepper and cumin.
- Pulse the ingredients until they begin to smooth out.
- Scrape down the sides of the food processor and then turn it back on and slowly add the olive oil, ¼ cup at a time until it becomes completely smooth (you may not use all of the olive oil).
- Place the hummus into a heat-proof dish, using the back of a spoon to create a well in the center to place the whole chickpeas that have been set aside, and a few olives.
- Heat in a 350 degree oven for 10 minutes or less, depending on how warm you would like it. Of course, you can also serve it at room temperature or chilled at this point, too.
- Remove from the oven, garnish with fresh chopped parsley, a little bit of olive oil and serve with toasted pita wedges and/or carrot sticks.