Hummus and Baked Potato Fries
I have never liked chickpeas until a while ago. I remember when I was little that everytime I saw chickpeas served with rice at school and it was the worst thing ever. Seriously. The teacher didn’t let us stand before we finished the whole meal.
When I grew up a little more, my mom prepared chickpeas one day, with the only difference that they were smashed. The taste completely changed the memory I had of chickpeas at my school. The creamy texture with a touch of lemon and a hint of sweetness. So good. By then I started to try Arabic food, kibbeh, tabbouleh, babaganush and of course tahini or chickpea hummus. It’s a delicious accompaniment.
I’ve never been a big fan of potatoes too though, however I enjoy some baked potatoes, crispy and full of flavors. There is lots of differences between simple fried tasteless potatoes. They are healthier off course. One of my favorite ways to prepare them is using herbs to add flavor and they are amazing to dip on some hummus.
Hummus makes a great snack, its high in protein, a good protein supplement for vegetarian or vegan, full of nutrients and fiber. It is even delicious with a little lemon juice squeezed over and paprika.
Ingredients:
For the hummus:
- 500g cooked chickpeas
- Juice of 2 lemons
- 2 tablespoons olive oil
- 2 tablespoons tahini
- 1 teaspoon paprika
- ½ cup of water
- Salt, and pepper
For the baked potatoe fries:
- 2 medium potatoes
- 2 tablespoons olive oil
- Fresh rosemary
- Salt, paprika and pepper
To make the Hummus:
- Blend the chickpeas with enough water in a blender or processor until they are creamy. You may need more or less water than sugested.
- Add the rest of the ingredients and keep blending, add salt and pepper to taste .
To make the baked popatoe fries
- Cut your potatoe in slices and then in sticks.
- Add the olie oil and make sure to coat all the fries with it. You can use your hands.
- Sprinkle salt, paprika and pepper to taste on top.
- Bake at 200ºC or 370ºF for 20 minutes or until the potatoes are cooked.
Enjoy!
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