Spread on multi-grain bread and top with sprouts, serve as a dip, or use as the glue in a traditional sandwich, this lighter style ‘hummus’ serves as a meal in a spread.  The key to a creamy hummus is to excessively moisturize the chickpeas and this takes time. Resist the temptation to buy canned chickpeas, they lack the nutty flavor of the dried kind and you can’t infuse other flavors into them.

1C dried Chickpeas

1C Broth

1/3 C Mayo

Juice of ½ a lime or lemon

1 Red Bell Pepper

1 Red Cherry Bomb Pepper

2 Garlic Cloves

½ t Cumin

 

Soak chickpeas in water for at least 4 hours.  Drain, cover with 2 cups of water and cook until all of the water is absorbed.  Add the broth and cook, covered until all but 1/4 C of the broth is absorbed.  Meanwhile broil the peppers, turning every 5 minutes or so until charred and blackened on all sides.  Peel gently. Let chickpeas and peppers cool completely.  Add the chickpeas to the food processor with all of the rest of the ingredients, making sure to get the pepper juice in there while discarding the seeds.  Process for 5 minutes or until very creamy.  Season to taste.

Cooking time: 2 hours plus soaking time