Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

HUMMUS

I really couldn’t leave out a basic recipe for
hummus. I’ve used the green variety both as an
experiment and for St. Patrick’s Day. You can
also use the standard cream color.
SERVES 4

1 pound fresh green chickpeas or
1 (15.5-ounce) can low-sodium chickpeas,
rinsed and drained
1 tablespoon tahini
2 tablespoons freshly squeezed lemon juice
2 garlic cloves, chopped
¼ teaspoon salt
¼–½ cup water*
Pinch cayenne
¼ cup chopped fresh parsley

*Don’t use more than ½ cup of water—you want a
thick texture.

If using fresh chickpeas, steam them for 10
minutes until tender.
Place the chickpeas in a food processor or
blender. Add the tahini, lemon juice, garlic, salt,
water, and cayenne. Whiz until smooth. Scrape
into a bowl and stir in the parsley. Serve with
fresh cut-up vegetables or as a sandwich spread.

Per serving : 103 calories, 3 g fat, 0 g saturated fat, 14 g
carbohydrate, 5 g protein, 3 g dietary fi ber, 404  mg
sodium. Exchanges: 1 Starch, 1 Fat

ROASTED CHICKPEA SNACK

Quite the eye-catching and healthful snack, es­

pecially with green garbanzos, but you can al­

ways use the regular cream-colored variety.

SERVES 4

2 teaspoons olive oil

Pinch ground turmeric

Pinch cayenne

1 tablespoon freshly squeezed lime juice

½ teaspoon ground cumin

¼ teaspoon salt

1 pound fresh green chickpeas or 1 (15.5­

ounce) can low-sodium chickpeas, rinsed

and drained

Preheat the oven to 350°F.

Combine the olive oil, turmeric, cayenne,

lime juice, cumin, and salt in a bowl. Add the

chickpeas and toss to coat.

Spread in a single layer on a baking sheet and

bake 30 minutes for fresh and 15 minutes for

canned or until chickpeas are slightly crunchy.

Cool and serve.

Per serving : 148 calories, 4 g fat, 0 g saturated fat, 24 g

carbohydrate, 4 g protein, 5 g dietary fi ber, 456  mg

sodium. Exchanges: 1½ Starch, ½ Fat

122 • GROWING AT THE SPEED OF LIFE