Usually when I make hummus, I prepare it in bulk so that it’ll last me through a few days. During that time, I like to use it in different ways so I don’t get bored. Large green leaves make for the perfect wraps. Today, I paired yesterday’s beet hummus with julienned carrots and cucumber and chopped tomato, parsley and scallions.
No formal recipe here. Whip up a batch of the roasted beet hummus, or use any hummus for that matter:
– White Bean Hummus
– Roasted Red Pepper Hummus
– Roasted Garlic and Sun-Dried Tomato Hummus
…or use a no-fuss store-bought version.
Assemble the fixin’s.
Remove part of the stem of the green you choose (collard greens work best), which is difficult to work with, then pile and roll.
P.S. I swear I have two hands.
Slice diagonally for a lovely presentation. Then eat.
Enjoy as a snack, lunch or an appetizer.
Rainy days in the Middle East inspire a different kind of comfort.
The comfort of garbanzo beans, of course. But chickpeas involving some deep flavors and, heck, a little bit of green to give the guise of having done something remotely healthy during a day inside.
A day that starts with something as light as an earl grey tea mixed with lemon and a cleansing spice blend (turmeric, cinnamon and red pepper)…
…should end with a bit more of a bang.
- 1 can garbanzo beans (15 oz)
- 1 tbsp extra-virgin olive oil
- 2-3 cloves garlic, chopped
- 1 1/2 tsp cumin
- 1 tsp sweet paprika
- 2 cups chopped collard greens (or spinach or kale)
- 1/2 tsp salt
- 3/4 cup water
In preparation, wash the greens, chop the garlic and rinse the chickpeas.
Pour 1 tbsp of olive oil in a sauté pan once the pan reaches medium-high heat. Next add the chopped garlic, followed by the chickpeas, paprika and cumin.
Sautee for a few minutes.
Next, add the collard greens (or whatever dark green you choose—spinach and kale work wonderfully) and salt. I like to add the salt in this step because it helps break down the greens a bit more.
The greens will wilt, reducing in size significantly. Once it starts to wilt a bit, add 3/4 cup water.
Cover the pan for 5 minutes, as the mixture simmers and the chickpeas absorb more of the flavors and the water reduces.
Ready to serve!
The cumin and paprika make this dish a true treat. The flavors will only intensify if you eat the dish the next day, as the chickpeas will absorb more and more of the flavor from the herbs and garlic.