The grass is greener where you water it. Robert Fulghum
This recipe is something I find myself craving often. Of course, there is never a day when I wouldn’t love a freshly made hummus – as it’s the first thing I taught myself to make (using this classic recipe here) way back when I was a teenager (it’s crazy how long ago that was now).
My mom taught me early the basics of cooking chickpeas from scratch, and it’s something I’ve just always done. I know it can be intimidating for some – but trust me – it’s just about the simplest thing to do in the world. And the results? Not even comparable to their cousins from the can. In fact, a recent study by scientists revealed that most canned foods on Canadian grocery store shelves (and likely the US and elsewhere too) contain BPA – a substance thought to be linked to disease. I know we’ve accepted that canned foods equal convenience, and it’s true – but once you commit and adapt to batch cooking you’ll see the light, and most likely ask yourself what took you so long, as there’s really nothing to fear here. Only deliciously fresh chickpeas that taste amazing.
I’ve used my recent recipe for Cashew Chipotle Sauce, which will find so many other uses in your kitchen I highly encourage you to make it – it adds a silkiness to hummus that is really yummy. It’s just amazing. Once you’ve made your silky smooth base, dress this fancy hummus platter up with toasted cashews and sautéed baby kale for an eye-popping (and highly nutritious) start to any party or gathering. Something unexpected in a crowded world of prepared hummus and dips, always a good thing if you like to stand out from the crowd 😉 Enjoy!
Chipotle Hummus Platter with Cashews + Greens:
3 cups cooked chickpeas (I use Canadian Kabuli Chickpeas)
1 jar roasted yellow peppers (2 whole peppers)
1/4 cup tahini
1/4 cup lemon juice
1.5 tsp salt
1/3 cup Chipotle Cashew Sauce
1/4 cup olive oil
1/4 cup cilantro
2 cloves garlic
1/4 cup toasted whole cashews, chopped
2-3 cups baby kale
Handful of reserved whole chickpeas to garnish
Combine all ingredients except cashews, greens, and reserved chickpeas in a high-powered blender or food processor and blend until smooth and creamy. Taste to adjust salt and lemon. Just before serving, saute the baby kale for 2-3 minutes until wilted (using water or a tsp of cooking oil) and roughly chop the toasted cashews. Transfer the hummus to a large serving bowl and top with freshly cooked greens, cashews, and the reserved whole chickpeas. Feel free to add a little olive oil and extra herbs too, more is definitely merrier here! Serve with pita, crackers, or fresh veggies.