You guys. I have the SADDEST STORY EVER to tell you.
And this is a big BUT.
I can’t eat it right now because chickpeas (along with beans of all kinds, broccoli, cauliflower, brussels sprouts and any other manner of food that I normally love to eat) make Wes’s tummy hurt. And I love chickpeas and hummus, but not as much as I love my baby having a tummy that feels good. Oh, and sleep. I like sleep more than chickpeas and hummus.
So yes, I’m about to share with you guys a recipe that I can’t actually eat right now.
And this is another big BUT.
It is delicious, simple, and you can bet once Wes’s tummy can handle it more I’ll be eating the heck out of it. So be a pal and make it…and eat a little for me 🙂
- 2 cups prepared chickpeas, drained and rinsed
- 4 cloves garlic, roughly chopped (it’s the garlic that makes it spicy, so if you want more garlicky goodness then be my guest!)
- 2 Tbsp lemon juice
- 2 Tbsp tahini***
- 2 Tbsp olive oil
- 1 Tbsp water
- pinch of salt
Add the chickpeas and garlic to a food processor and pulse 5-6 times until everything is roughly chopped. Add the remaining ingredients and process until desired level of smoothness; I like my hummus to be very smooth and creamy, so I left it on for about 2-3 minutes. Be sure to scrape down the sides every now and then to make sure everything is incorporated.
***If you don’t have tahini almond butter actually works really well too!***