Chickpeas/Garbanzo beans are low in calories, low in fat, a good complex carbohydrate, fairly high in fiber and a good protein source.
If you enjoy hummus and pesto, you may want to try out this recipe! I used a “Corriander & Cashew” pesto, but you can use any pesto you like (think sun-dried tomato, basil, red pepper, etc). There are so many new variations out there to try. I also used canned chickpeas for this recipe.
Try it out with the kids too as a dip for veggies, toasted pita, plain tortilla chips or as a spread for wraps or crackers.
Although a little time consuming, a good tip when making hummus is to remove the skins from the chickpeas before processing to make a smoother hummus. Simply pinch the skin and remove. It will work either way, so if you don’t have the time don’t worry about it. But I actually find it quite therapeutic myself, and your kiddos may even help (distraction? yes please!) 😉
1 large garlic clove
1 can (540 ml) of chick peas drained and rinsed (skin’s removed – optional)
Juice from 1 lemon
1 Tbsp Tahini
1 tsp pesto
Pinch of sea salt
1/3 cup – 3/4 cup water
In a food processor, process the garlic until minced. Add all remaining ingredients plus 1/3 cup of water. Process and check the consistency. If it’s not smooth enough add more water until desired consistency is achieved.
Store for up to a few days in the fridge.