Sounds weird? I had made grilled chicken breasts for dinner last week with a chickpea and diced tomato sauce. We ate the chicken but had 2 cups of sauce left over. In this Teeny Tiny Kitchen I try not to waste food unless it is truly inedible. I felt that in another iteration, we could eat these leftovers. So I drained it and put it in the food processor along with the ingredients for this hummus recipe from America’s Test Kitchen’s Light and Healthy cookbook. This hummus has a nutty flavor with a slight bite from the cayenne, and because I didn’t process it into a smooth paste, it had a beany chewy texture which I liked. I left out the oil because the tomatoes and the lemon juice provided enough liquid and flavor.
1 (15 oz) can chickpeas, drained and rinsed
5 tablespoons water
1/4 cup tahini
3 tablespoons fresh lemon juice
1 1/2 tablespoons extra virgin olive oil
1/2 -1 small garlic clove, minced (I like garlic!)
Salt
1/8 teaspoon ground cumin
Pinch cayenne pepper
1 tablespoon minced fresh cilantro
- Process all ingredients except the cilantro in a food processor until smooth, 1-1 1/2 minutes.
- Scrape into a bowl. Season with salt to taste and sprinkle with the cilantro before serving. Season with additional lemon juice, salt, and cayenne to taste, if desired.
- Eat with cut raw vegetables such as baby cut carrots, cauliflower and broccoli florets, and cucumber sticks.
Per 1/4 cup serving: Cal 100; Fat 7g; Sat fat 1g; Chol 0mg; Carb 7g; Protein 3g; Fiber 2g; Sodium 260mg
