We have been using a few chickpeas of late in Melanie’s kitchen as the aquafaba ( the Brine of the chick peas ) as it is an egg substitute and my daughter has developed an allergy to eggs. However once the chick peas have been drained of some of their aquafaba the best option is to make hummus, lots of hummus in fact! I use Annabel Langbein recipe from her annual she published with her daughter Rose called together Home-made hummus beats any store bought version and so incredibly easy and very good for you.
- 1 can chickpeas drained with one cup of brine saved
- 1/2 brine
- 60 mls lemon juice
- 2 to 3 cloves of garlic
- salt and pepper
- 2 tbsp of water
- 1/4 tahini paste
- Place the chickpeas and tahini paste, lemon juice, salt and pepper and garlic in a food processor and blend until it is a smooth paste
- Add the 1/2 cup of brine by gradually through the food processors feeder
- Check seasoning
- Place in a bowl and garnish with a drizzle of olive oil and pepper
All sorts of things can be added to this hummus base including a tsp of cumin, or some beetroot or a handful of spinach and basil and my son even suggested curry powder which would work well too.
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