|Chickpeas for the freezer, and hummus for my lunch - yay!|
Then more recently I realised that I can make my own hummus! I rather like hummus, chickpeas or not, so have been whipping up the stuff every few weeks to feed my new addition to the stuff. We have free lemons and homegrown garlic, so hummus is a cheap and healthy option for both study-related snacking and Munchkin lunches.
|Not much to look at - chickpeas starting to simmer on the stove!|
(originally from a forum on Aussies Living Simply)
1 cup of cooked chickpeas
1/4c olive oil
2 cloves roughly chopped garlic
1/2 t salt
1/4c lemon juice (approx) + 1-2 T extra water
Put everything in the blender and whizz away. I usually add the lemon juice as everything else is blending, and the water if needed to get a not-quite-gloopy consistency.
I make a double batch and freeze it in little containers for a few weeks of snacking. Which means I need to make more soon - just took the last one out of my freezer, boo hoo.
I recently also put chickpeas into meatballs without my family knowing (shhhh, don't tell Boyo). They were a bit more mushy than normal (i.e. fell apart a bit too easily), but otherwise very scrummy. Half a cup of chickpeas mashed with our potato masher added to my usual mince, egg, and rolled oats mix.
There's a new recipe waiting in my 'to try' list too - Spanish Style Braised Chickpeas.
And I've even tried roasting them!
|Simply rub in a little olive oil, salt, and herbs/spices then roast till crunchy.|
|A lovely jar of almost-guilt-free snacking!|
And while we are discussing the virtues of chickpeas, might I also add that black beans are great too. A friend wrote me out her family's Cuban recipe and we have now had black beans in tortillas not once, but twice in the past few weeks! Very edible. Just don't look closely, Boyo nearly gagged at the mush that was our delicious black beans. Of course the fact that one crock pot meal is providing us with three dinners hasn't at all influenced my love of these skinny little black beans. Grin.