I hate it when I click on a recipe, and it's scroll, scroll, scroll through all the stories how the person created the recipe, and how it makes them feel.....so, I'm going to switch things up. Recipe first, and if you want to learn about how amazing the ingredients are for you, you can continue reading!
- Chickpeas (if you have no interest in soaking your own dried ones overnight, that's cool - just try to find a brand that has no salt added - and if you can find a BPA free can as well, even better). So go with one can for a single recipe - which is about 3/4 ish cups of dried (soak them 24 hours, replacing the water at least twice! Then simmer in clean water until tender (or pressure cook away!)
- Pickle Brine - 1/4 cup plus more. I make my own pickles and NEVER throw away the brine. You can usually find a jar of brine, dill fonds and garlic in my fridge to be used for hummus (or a chicken marinade!). If you have a favourite brand, go for it - but if you can get ahold of home made ones without all the additional preservatives, even better.
- Tahaini - 1/4 cup - this is sesame paste (think peanut butter but with sesame seeds. Find it in the ethnic isle of your grocery store.
- Garlic - to taste. I use the pickled stuff from my home batch pickles and add some raw in as well. You can always add more at the end (you would just have to crush it adding it at the end!)
- Food processor
- Optional - Pickles, dill
It's really quite a simple recipe.
Put the tahini and pickle brine in the food processor and whirl until it gets creamy. Scrape sides. Whirl again. Scrape sides and add the garlic (feel free to add any dill from your jar as well!). Whirl until chunks are mainly gone. Rinse your chickpeas (if you have cooked your own, they don't have to be fully cold - warm still works!). With the food processor running, start adding your chickpeas by the handful down the chute. You may have to add some more pickle brine to thin things out - just add a tablespoon at a time. One all are in, whirl on high for a few minutes. If you don't plan on eating it on the same day you make it, add a little more brine - it tends to tighten up in the fridge. Feel free to add a pickle or two as well and pulse at the end so you still have some little chunks! No salt is needed for this recipe because pickle brine comes with enough of its own!
Taste and think "Damn. This was easy". (Add more garlic or pickle or dill if you feel it's necessary).
I've also done this with pickled carrots as well as beets! Hubby called that one dessert hummus.
And now for the learnings.
Garbanzo beans (aka, chickpeas) are thought to have originated in what is now Turkey, however India and Pakistan grow more than 80% of the worlds supply, but you will find them grown in Southern Alberta and Saskatchewan as well! Chickpeas are an excellent source of molybdenum (needed to help detoxify sulfites, a preservative commonly found in wine, lunch meats and even pre-made salads!). They are a good source of fibre, folic acid and manganese. Known as a vegetarian source of protein, they also have iron, magnesium, copper and zinc. Due the fibre content, they can help lower cholesterol and improve blood sugar levels. They are an extremely cheap source of protein, but alone are considered "incomplete" - on a day with no animal protein, legumes need to be eaten with a grain to get a complete protein profile. If eating dried, as mentioned above, to increase digestibility, make the nutrients more bioavailable and to "de-gas" them, you need to soak them in clean water for a minimum of 24 hours.
Sesame seeds (tahini) are grown on an annual plant that is 2 to 4 feet tall and are harvested by hand. They are actually thought to be one of the oldest foods! The sesame seed is a fantastic source or protein, lignin's, fibre, monounsaturated fats, vitamins B1 and B2, copper, magnesium, iron, zinc, calcium and physic acids. Sesame seeds are also low in carbohydrates and cholesterol-free. The average oil content of the seed is 50% and the amino acid profile rivals those of many other vegetarian protein sources - peanuts, soy and other legumes! And here's a fun calcium fact - one cup of natural unhulled sesame seeds has 1404 mg of calcium, while one cup of non-fat milk provides 316.3 mg and one cup of whole milk has only 291 mg of calcium! Like other nuts and seeds, sesame seeds have amazing antioxidant abilities and research has shown that they can inhibit the manufacturing of cholesterol in the live as well as reduce cholesterol absorption from the diet (yes, your body manufactures it's own cholesterol, that is how important it is! You just need lots of fibre to flush out the excess so it doesn't get recycled in your body!). Sesame seeds have also been known to relieve constipation and remove worms from the intestinal tract too! In traditional Chinese medicine, sesame is known to promote lactation!
If it wasn't just the thought of Dill Pickle hummus that wanted you to make some, hopefully the nutritional information has helped push you over to my dark side of pickle love!