After ten days and ten inches of rain and record flooding, on Friday the sun finally made a much-
... which got me to digging around in the pantry for "summer food," the stuff that's so easy it almost makes itself, the stuff that as easily fuels a quick snack as somehow contributes to supper. Say hello to my latest hummus, this one a pretty pale hue of red, color-wise, as welcome as sunshine compared to my otherwise wonderful signature hummus, the Crazy-Smooth Crazy-Good Hummus and even the stuff-there's-no-getting-enough-of, the Roasted Eggplant “Hummus" (Eggplant & Chickpea Dip & Spread).
All three versions of hummus are extra-smooth thanks in part to the way I cook chickpeas especially for hummus, How to Cook Dried Chickpeas Especially for Hummus aka "Jerusalem Chickpeas". But this last time I made Red Pepper Hummus? No home-cooked chickpeas were ready to go so I pulled out a can of chickpeas and there was hummus in a few minutes, slightly rougher in texture but equally habit-forming.
So is cooking your own chickpeas recommended? Yes. But can you get away with canned chickpeas. Yes, thank our lucky