Chickpeas are like potatoes, you can do countless different things with them. In addition, they are not expensive and have a long shelf life. So feel free to stock up, because with these recipes you always have something original on the table.
Have you ever tried homemade hummus? That is really something different than the hummus from a plastic container from the supermarket. Once you have the basic ingredients in your pantry, you'll always have a healthy, quick dip on hand that you can snack on endlessly. All you need is a large can of chickpeas (400 g), 3 tablespoons of tahini (sesame paste), the juice of half a lemon, olive oil and spices to taste † For example, you can add garlic (not too much, because the taste will get stronger in the fridge), ras el hanout, paprika and/or chili powder. Blend the ingredients with a food processor until smooth, adding 3 tablespoons of olive oil step by step. The hummus can be kept in the fridge (if covered) for up to three days.
A crunchy snack always works well under a movie, but it doesn't necessarily have to be popcorn or chips. By roasting chickpeas with spices, you get a completely different, slightly crispy texture and an almost nutty taste. Yum! The same applies here:you can choose the herbs you like.
Preheat the oven to 210 degrees. Take one can of chickpeas (400 gr. for 4 people) and rinse the chickpeas with water. Drain and pat dry well, for example by placing them on a dry, clean tea towel. Don't forget to remove the loose skins.
Mix the chickpeas with your favorite spices such as baharat or curry powder, and a tablespoon of olive oil † Sprinkle with sea salt † Then roast the chickpeas in the middle of the oven for 40 minutes. Turn them every fifteen minutes.
We said chickpeas are like potatoes because of their versatility, but actually chickpeas are much more exciting. The small legumes do well not only in savory snacks, but also in sweet ones. In fact, chickpeas and their moisture are good vegetable substitutes in desserts, such as in this vegan chocolate mousse.
For the ultimate fluffy you will need vegan chocolate mousse:
180 ml. aquafaba (the liquid from a can of chickpeas à 400 gr.), half a tablespoon of lemon juice or apple cider vinegar, 140 gr. vegan dark chocolate and 25 gr. powdered sugar.
Melt the chocolate in a bain-marie and let it cool (it must not solidify!). Drain the chickpea liquid into a bowl. The idea is that you are now going to whip the aquafaba like the egg white for a meringue. Make sure that the bowl and your kitchen tools are free of grease, otherwise the aquafaba cannot get the whipped effect needed for the mousse.
Add the lemon juice or apple cider vinegar to the aquafaba. Beat it by hand or a machine until stiff, while gradually adding the icing sugar.
Check whether your chocolate has cooled sufficiently, otherwise the mousse will become grainy. The chocolate may be slightly lukewarm. Spoon a quarter of the chocolate into the aquafaba at a time with a silicone spatula. The texture may become more runny – that's not a problem.
Divide the mixture between four glasses and stir gently to keep the chocolate well mixed.
