A HUMMUS SIIIIIDDDDDEEEEEE!!!!
Get it??? Oh, you do and you’re thanking me for brightening your day? You are most welcome my friend (I think that binge watching ‘How to get away with murder’ at the same time as ‘Scandal’ is getting to me).
It is indeed time that we start talking about hummus, or rather the mother who produces him – señorita chickpea. This lil’ mama is curvaceous, satisfying, but there’s a catch to unlocking her soft side. She needs to receive commitment from you and by that, I mean that she’s not the type of legume you can just throw around, treat badly and expect good results from. No. When you decide to invest in her, take your time with her and treat her as she deserves to be treated…only then will she give up the goods.
With both the Green hummus and the Creamy chickpea quesadilla recipes that I’m sharing with you today, I did just that. I took my time and showed señorita chickpea the love that she craves. Then, and only then did she let me in, thus revealing the real her that she hides underneath that thick skin.
It was incredibly exciting to make these things because I had absolutely no idea whether it would work when I started, but it did (yay)! I was especially thankful that the hummus worked because it contains a lot less oil than the store-bought kind – plus it works out to be muuuuuuuch cheaper in the long run (as I told you in the berry good smoothie post, mans is on a budget for this holiday).
Speaking of chickpeas, I bought a pretty tasty chickpea wrap from Pret the other day that didn’t respect my trousers. I was chilling, eating outside (this is incredibly rare because I hate the outdoors, particularly greenery because that’s where insects live and they make me feel dirty) then I look down and find this swimming pool of yoghurt that wooooooah…DRENCHED MY TROUSERS. Pain.
All this is to say that with these quesadillas, you won’t have any clothes-wrecking tragedies happen to you while you’re eating them.
Green Hummus (bottomless bowl)
1 can of chickpeas, drained
1 lemon, squeezed
½ cup of coriander
3 ½ tbsp. tahini
3 tbsp. extra virgin olive oil
1 garlic clove
1 tsp. cumin
pinch of ground black pepper
¼ tsp. salt
- Drain chickpeas, rinse and soak in a bowl of cold water for 10 minutes.
- Put liquids (oil, lemon juice, tahini) in food processor.
- Remove chickpeas from bowl and place in food processor, followed by rest of ingredients. Blend until smooth (make sure you use a powerful machine or it won’t blend very well. Alternatively, use a hand blender and work it girl/boy).
- Your mission is complete.
Creamy Chickpea Quesadillas (serves 6/4/2/1)
2 cans of chickpeas
6 rashers of smoked back bacon, thinly sliced
6 tortilla wraps
1 red onion, finely chopped
1 large tomato, diced
150g cavolo nero, thickly cut
130g red leicester cheese
130g mature cheddar cheese
1 garlic clove, minced
½ tsp. fresh oregano leaves, chopped
1 tbsp. fresh coriander leaves, chopped
1 tbsp. chives, chopped
1 tsp. sea salt
1 ½ tsp. paprika
1 tsp. cumin
1 tbsp. olive oil
½ tsp. ground allspice
¼ cup of water
- Drain chickpeas, rinse and soak in water for 10 minutes.
- Place bacon in a pan and shallow fry for 2 minutes then increase heat until cooked, making sure that it does not dry but juices released from bacon are retained.
- Remove bacon and set aside before adding oil, onions, chives, coriander, oregano and garlic. Fry for 3 minutes.
- Add cumin, paprika and allspice, then fry for a further 5-6 minutes – making sure the spices cook.
- Stir in tomatoes and water. Place lid on pan, cook for another 7 minutes before adding chickpeas, followed by salt and pepper. Place on low heat for 10 minutes, stir, add bacon, and leave to simmer for another 10 minutes.
- Meanwhile, boil kale for 10 minutes, or until soft. Drain.
- Once chickpeas are ready (you will be able to tell because they’ll be very soft but still hold their shape) crush them with a potato masher until they are mushy, yet not entirely.
- Then, grab your tortillas and spoon 3 tbsp. of the chickpea mix onto the entire wrap (don’t make it too thick or it will break). Layer a handful of both cheeses on top of the mixture, then a handful of kale, then another handful of cheese.
- Fold tortilla in half, butter the top surface, and grill for 3 minutes until golden. Repeat for other quesadillas.
- El fin.
Chicks ey? Hard work 🙂