Oil-Free Rustic Hummus
In making hummus, if you’re a purist, you begin with dry chickpeas. Not me, I’m the queen of shortcuts and not above using canned chickpeas. However, I am above that pasty, pureed hummus. No thank you. I’ll take my hummus rustic, with chunks of beans please. Once you make Rustic Hummus, you’ll never go back to the store-bought version. Plus, you’ll find you’ll have so many more uses for hummus because of it’s hardy texture; topping a salad, in a pita sandwich, or as an appetizer. Really, there are so many possibilities!
Ingredients:
1 can chickpeas/garbanzo beans
1 medium tomato, seeded and diced small
2 garlic cloves, minced
1 Tbsp flat-leaf parsley, minced
1 Tbsp lemon juice, freshly squeezed
2 tsp nutritional yeast
Salt (optional) and pepper to taste
Instructions:
Drain the chickpeas in a colander and rinse under cold water, draining well. Place the chickpeas in the bowl of a food processor fitted with the steel blade. Give it a few pulses to coarsely chop the chickpeas. DO NOT puree or you will have that pasty consistency of store-bought hummus!
In a medium saute pan over medium heat, add the tomatoes and saute for 3-4 minutes until the tomatoes soften. Add the garlic and cook for another 3-4 minutes until the garlic begins to soften, stirring occasionally.
Add the nutritional yeast and give it a good stir before adding the chickpeas to the tomato mixture, stirring to combine. Cook for another 5 minutes, stirring occasionally until heated through. If you like it a little creamier you can stir in water, 1 tablespoon at a time until you reach the desired consistency.
Remove from heat and stir in the lemon juice, parsley, and salt and pepper. Stir and serve at room temperature with baked pita wedges or toasted baguette.
Refrigerate the leftovers, but I doubt very much you’ll have any!
Serves 2-3, double the recipe for a larger batch
Note:
This is delicious with fresh herbs stirred in such as minced chives, rosemary, or thyme.
