My roommate just started work and it’s making me reminisce about the early days at my first job–or rather, the first days spent outside of my first job.
I had an incredible amount of time on my hands. A lot of my friends had moved away, Erik was in Wisconsin for the summer, and I wasn’t sure what to do with myself–the typical post-college wanderangstlust. I poured a lot of my extracurricular energy into learning how to cook, experimenting with pancake recipes of all types and starting this blog. It’s hard to believe this blog is going on 3+ years of existence; it’s become a habit that’s sometimes overwhelming, but hard to shake. Kathryn wrote oh-so-eloquently about the struggles of the modern food blogger in a post that I loved; I so identify with it. And yet I miss it, now that I’m in school with not enough time for anything.
This year has already wrought an incredible wave of change–for the good, for the mysterious. It feels good to channel all the crazy new energy into something simple, like this chickpea dip.
This dip is for the times when you don’t have tahini in your pantry–it’s just a simple blend of chickpeas, some acidity, seasoning and a creamy fat to bring things together. In the early days, all I had was peanut butter and flour; no time for tahini, especially since I didn’t know what I would use it in aside from hummus (until these came along). But now I guess we’re making time for cashew butter? You can use whatever nut butter floats your boat here (I personally like subtler ones like cashew, macadamia or even almond), but the toasted sesame oil–guh. If you don’t have it already, buy it: I promise you’ll want to use it on everything.
Felicia first inspired this hummus–after her description of it as “almost mousse-like,” I couldn’t NOT make it. And then I didn’t not make it three times after that. It’s really addicting in a subtle, umami-maximus way.
It’s also really great for nonstop dipping of all those healthy crunchy vegetables in preparation for SPRING BREAK!!!
Sesame Cashew Chickpea Dip
- 3/4 cup dried chickpeas or: 1.5 cups cooked chickpeas
- 2 tablespoons cashew butter
- 1 tablespoon toasted sesame oil
- 1/4 cup lemon juice
- additional water to thin as needed
- 1/4 teaspoon salt plus more to taste
- Soak chickpeas overnight, or up to ~3 days (if you soak them for a shorter amount of time, you may need to cook them for longer).
- Drain and rinse chickpeas. Boil for about 1 hour over medium heat until tender along with a pinch of baking soda to reduce general gassiness (they should double in volume to 1.5 cups after cooked). Drain and let cool, then shell chickpeas by gently pinching one side and pulling off the skin (optional, but highly recommended for ultra-smooth hummus).
- Blend chickpeas to a powder in a food processor, then add the rest of the ingredients. Blend and add additional water if needed until mixture reaches your desired consistency. Season to taste.