Sunday, 22 February 2015

Chickpeas and Beetroot Hummus

Miss South's book Slow Cooked (as mentioned in my last post) is rapidly becoming a favourite in my house. I really like the no fuss approach to using the slow cooker and there has been very little preparation for the dishes so far.

I was intrigued to find out that I could cook chick peas in the crockpot. I've done it twice now. It's incredibly easy and could be done overnight or on a day when you're just not using the slow cooker. Basically, put 200g of dried chickpeas in the pot, add 500ml of boiling water, and leave it cooking on HIGH for 8 hours.

The chickpeas are not coming out as plump as I was expecting, but they have a lovely firm texture, unlike the slightly mushy ones that come in a tin. In the last hour, they do tend to start sticking to the side of the pot, but are not exactly burnt - more caramelised.

They make a wonderful hummus! I've made the hummus from Miss South's book and it is deliciously chunky, lemony and garlicky. I tried taking it to work for lunch but I completely stunk out my office and couldn't talk to anyone for the whole afternoon. So, probably safer to share with a loved one in the privacy of your own home.

I cooked another batch yesterday and intend to make a Beetroot Hummus with it - suitable for a packed lunch at work. The ingredients aren't exact - basically blend up the cooked beetroot and chickpeas in a blender, add some lemon juice and fresh coriander or mint. Spice up with some fresh chilli. You can thin it out with a little plain yoghurt, if you like. This keeps perfectly well in the fridge for a couple of days.

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