I have a friend who claims to be addicted to chickpeas. I think I could give her a run for her money on that claim, as I eat chickpeas at least once per week, if not more.
I answered my latest craving by whipping up a batch of hummus-like chickpea dip. I won't call it hummus exactly, because I didn't use tahini in it. I had tahini on hand, but was looking for something less fattening. I poked around in the fridge for a while, and then it hit me... low fat cottage cheese!
1 1/2 c chickpeas
3/4 c low fat cottage cheese
2 cloves garlic, quartered
juice of 1 large lemon
1 Tbsp olive oil
1 tsp kosher salt, or more to taste
your favorite hot sauce
water (optional, for thinning)
1) Place chickpeas, cottage cheese, and garlic into a food processor fitted with a metal blade.
2) Process until mixture is well blended and no chickpeas are whole.
3) Add the lemon juice, olive oil, salt, pepper, paprika and hot sauce.
4) Process again until the mixture is smooth.
5) For a thinner consistency, add water a tablespoon at a time and process until the mixture reaches desired consistency.
6) Adjust seasonings to taste.
I didn't thin mine much. It was so yummy and a nice departure from my regular hummus. The smoked paprika really added some oomph to it, too.
As if eating this yummy hummus on anything from chips to veggies wasn't enough, I threw it onto a whole wheat pita, topped it piles of yummy goodness, and called it pizza.
Chickpea Pita Pizzas
2 whole wheat pitas
1/2 cup chickpea dip (or hummus)
fresh tomatoes, sliced
2 Tbsp olive salad (NOT giardiniera; I recommend Boscoli or Rouse's brand Olive Salad)
2 tsp your favorite Italian seasoning or fresh herbs (I was lazy and used Penzey's Pizza Seasoning because I was too lazy to walk into the backyard to cut fresh herbs.)
1 c grated cheese (I used fontina and mozzarella)
salt & pepper, optional
1) Place pitas on a pan and broil until slightly browned and crisp.
2) Remove from oven and flip pitas over.
3) Place pitas back into oven and broil slightly. You don't want to brown this side so much as dry it out.
4) Remove pitas from oven and spread each with 1/4 c of the chickpea dip or hummus.
5) Top each with a bit of the cheese, followed by tomatoes and/or olive salad.
6) Sprinkle remaining cheese over both pitas.
7) Sprinkle pitas with Italian seasoning, salt, and pepper.
8) Return to broiler until cheese is hot and bubbly.
Serve with your favorite red wine. YUM!