I generally make two large cans of Chickpea paste at once. By having a container of creamy chickpea paste in the fridge, here is what I do. I take out however much I will be using for Hummus and add garlic, herbs, and whatever else I want in my hummus for the week and use that. We use hummus in wraps, on celery, for dips, etc. If I am making lasagne, I separate some out and add a little garlic, a little extra herbs, maybe some olives or nuts, and put it in the layers of lasagne. If I am making cheesecake, I separate some out and add a little Agave and some cashews and re-puree it in the food processor so that it makes a creamy and sweet vegan cheesecake filler.
Chickpeas are high in zinc, folate, and protein. When you add nuts or seeds, you can complete the protein, and adding herbs only adds more nutrients. With the basic hummus already creamed in the fridge, you’re on your way to salad dressings, hummus, cheesecake, lasagne, and more. I have discovered these recipes simply by having the basic creamed Chickpeas on hand and have gotten creative with it. Try putting some in your salad dressing bottle with lemon, vinegar, herbs, miso, and water, Voila! See what I mean?