hummus from leftovers

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!)
1/8 teaspoon ground cumin
Pinch cayenne pepper
1 tablespoon minced fresh cilantro

  1. Process all ingredients except the cilantro in a food processor until smooth, 1-1 1/2 minutes.
  2. 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.
  3. 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

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