Recipes - Ryan McGreal

Soak chickpeas overnight in a large bowl. Drain and rinse chickpeas, then cook. If using a slow cooker, place in cooker with enough water to cover chickpeas and cook on low for 8-10 hours. If using a pot, place in pot with enough water to cover chickpeas and simmer for 1-2 hours.
Or, if using canned chickpeas, just drain and rinse.
Drain chickpeas but save the liquid.
Add chickpeas, tahini, olive oil, garlic, lemon, cumin, chili, salt and a bit of cooking liquid to a food processor and process until a smooth wet spread.
Taste and adjust ingredients as needed until the flavours are nicely balanced.
Serve in a bowl with olive oil, chopped parsley and chili powder drizzled on top.
Delicious with falafels.
Optional: roast 1-2 whole beets or carrots, peel them, and add them to the hummus ingredients before processing.

Hummus