We love our hummus around here.
Three out of us five eat it consistently. Because we can, and in order to go easy on the budget, I now purchase the chickpeas dried instead of canned. A can of chickpeas would normally set us back one entire dollar…sometimes slightly less. While that seems like pay dirt for the amount of hummus we can yield from one can, I can buy a 5 1/2 lb bag of dried chickpeas for five dollars. This yields a bare minimum of fourteen batches…usually more. (I’m not always into measuring so the quantity of chickpeas per batch can easily vary.)
I also know what’s in the bag: Chickpeas.
This may seem self explanatory but what’s keeping those legumes preserved in the more costly can? How much sodium is in there? What about the liner in the can? …That’s right, most cans do actually have a thin plastic liner containing – you guessed it: bisphenol A (BPA). (Sound alarms here.)
The time cost (i.e.; added labour not necessary when purchasing canned) includes soaking the chickpeas overnight and then simmering them for an hour. It’s as simple as throwing the dried legumes in a pot of water before hitting the sack. As soon as I get up in the morning, I turn the stove on and simmer them while
running around the house like a fool getting the small children ready for school. The trickiest part of the whole deal: remembering to turn off the stove before rushing out the door.
In my mind, this is well worth the cost savings. Plus, dried chickpeas (in this quantity) take up much less space in the pantry than many bulky cans. And they freeze fantastically if you cook them up in large batches like I do!
I wanted to add a little extra kick to our hummus the other day. It’s not uncommon to add a couple tablespoons of paprika and either oregano, basil, or parsley. I mainly add those dried spices because honestly they live on top of the stove and are an easy grab. Always remember to rub dried spices in the palm of your hands just prior to dropping them in your hummus (or whatever you’re cooking). It “wakes” them up and brings a little life to the flavour of your dish.
(Dried) Spices just didn’t seem enough yesterday. And, I’d been eyeballing the antipasto on the bottom shelf of the fridge for the past few days. A good antipasto will only contain ingredients you can pronounce and recognize. Most ingredients will be veggies and often some tuna which means is healthy! This particular antipasto is spicy which I love…
Oh. My. Word.
The kick in this batch has been enough to make me want to eat it all. At once. But I’ve refrained. I only ate half yesterday.
Always think out of the box when it comes to the kitchen. You’ll surprise yourself…usually in a good way!