Not Your Mama’s Hummos | Gingered Chickpeas


Hummos in the Arabic language does not exclusively refer to the thick paste that white people have learned to love and establish in their sophisticated, worldly diets. It refers to the chickpea as well, in whole form, prior to pummeling with, or without our beloved tahini. Arising from a creative impulse and the fantasy romance of a street food cart, somewhere in India (think a coastal city like Madras), Gingered Chickpeas are a fantastic dish to prepare as an accompaniment or snack. They are fragrant, nutty, salty, and a tad sweet; thanks to a mix of spices and basic, but highly flavorful ingredients.

Makes about 3 servings

  • 1 can of drained garbanzo beans or chickpeas
  • 1 finely chopped shallot or onion
  • 2 tbsp fresh, grated ginger
  • 3 tbsp olive oil
  • Pinch of salt
  • 3 tsp cumin
  • Freshly ground black pepper
  • 1 tsp of ground cardamom
  • 1 tsp of ground cloves
  • 1 tbsp vinegar
  • 1 tbsp honey or agave nectar

Heat your oven to 300 degrees Fahrenheit.

In a medium saucepan, on your stovetop, heat 1 tbsp of olive oil. Add the chopped shallot. Stirring with a wooden spoon allow the ingredients to sweat for a minute or two. Throw in the grated ginger and mix well for a couple more minutes. Turn off the heat and set aside.

Toss your drained chickpeas in a small baking dish. Add the remaining 2 tbsp of olive oil and coat thoroughly. Introduce the salt, black pepper, cardamom, and cloves. Now you can bring your shallot, ginger and oil infusion to the crowd. Mix everything gently but thoroughly.

Uncovered, bake the dish for 15 minutes and then broil for approximately 3 minutes, depending on your oven. On occasion, toss the mix to allow the chickpeas to evenly crisp.

As the Gingered Chickpeas cool off, add the remaining ingredients, the vinegar and honey, ensuring that the dish is coated evenly. Gingered Chickpeas can be eaten hot or cold. Alongside other veggies, couscous and even a nice piece of cardamom chicken.

© 2012 Faris Habayeb
This article was first published for Kalimat Magazine, Issue 06 Summer 2012.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s