Batch Cooking: Chipotle Pumpkin Hummus & Spicy Chickpea Tabouilleh

I'm finding that as a mama, a chef, a teacher, I'm always looking for ease....and for many of us that literally means "open can, pour in pot, heat, eat". What we forget is that it takes time to drive out to the store, get the can, bring it home...and many times it's actually just easier to make a huge pot of something, freeze leftovers, and have your "higher self" remember to defrost it in the morning to eat for supper. That saves you a trip to the store and only takes the 15 seconds it takes for you to get said frozen item out on the counter before you leave for work. 

So, enter hummus. For many years, I used to buy it. And then I'd get frustrated when we ran out since we had to do without, and then again, drive to the store on the prescribed shopping day, buy the hummus, bring it home, and sometimes, (ugh) sometimes it wasn't even had foreign ingredients and an air pocket which would lead to spoiling of the entire batch. Then, you'd have to drive BACK to the store, give them the container, get your refund, and then drive back. What a waste of time, and moreover, what a lack of inspiration and trust in your own abilities to make the best lip-smaking humus you've ever had! That's right, I said it - you're a hummus goddess in the making, and you didn't even know it.

But hold your horses - before we even go there, you must understand batch cooking since it will save your life.

Batch cooking....Here goes:

1. Make something

2. Divide it in two

3. Make two recipes

4. Freeze leftovers

5. Hug yourself since you just saved some serious $$$

6. And have your family hug you for the culinary goddess you are.


So for this particular case, we batch cooked chickpeas (or garbanzos) and the steps are as follows:

1. Take 3-4 cups of dried chickpeas, and cover with 2 inches of water, let sit overnight.

2. In the morning drain and rinse. 

3. Place in pressure cooker, cover with fresh water 2 inches above beans and add in 3 inch piece of kombu seaweed

4. Place cover on top, secure in place, and raise pressure until the knob lifts (although this depends on your machine).

5. Lower flame to medium-low and cook for 29 minutes.

6. Turn off the stove and walk away, letting the pressure lower naturally.

Enter in two amazing recipes with the batch you just made. Make sure once the chickpeas cool, you drain them but retain the cooking water for later. You can discard the Kombu.

Chipotle Pumpkin Hummus:

2 cups cooked chickpeas

1 inch cubed jalapeño pepper

1 lemon, juiced

1/3 cup tahini

1 tsp cumin

3 shakes chipotle pepper powder

1 heaping tsp sea salt

3 cloves crushed and chopped garlic

Combine all ingredients together in a food processor and process well, adding just a little bit of chickpea water to smooth out into your desired consistency. Taste for seasonings and texture, and then pour into an airtight container and refrigerate. Serve with pumpkin seed oil (optional), pumpkin seeds and crudités.

Spicy Chickpea Tabouilleh:

3 cups cooked chickpeas

1 tsp each: cumin, pizza flavoring, chipotle powder, garlic powder, black pepper, poultry seasoning, and oregano

Combine all ingredients in an 8x8 baking vessel and stir well, making sure all beans are coated in the seasoning mixture, and bake at 350 degrees for roughly 35 minutes. 

Once cool, throw in 1 cup chopped fresh parsley, and serve.

Taco Salad With Chipotle Salsa Fresca

It's amazing what you can do with a little seasoning and some really delicious whole ingredients. Really amazing. I have this HUGE love for any latin-influenced food ~ it really comes down to tomatoes, cilantro, garlic, onions and a good dose of spice, and this salad has it all! 

Taco Meat:

1 cup raw pumpkin seeds {soaked in water 4 hours, rinsed and drained}

1 cup raw sunflower seeds {soaked in water 4 hours, rinsed and drained}

1 heaping tablespoon taco seasoning

Salt to taste

Combine the seeds and seasoning in a food processor, and scrape the sides a few times while processing. You may add some onion powder or coconut aminos if you wish, but I find that this didn't need much of anything. I say "salt to taste" since some taco seasonings already come salted, some not salted - add enough so that the delicate flavors come out, but start with just a little. I think I added about 1/2 tsp total. Store the taco meat separately in its own air-tight container and it should last a good 4-5 days or so in the refrigerator. 

Chipotle Salsa Fresca:

2 cups seeded and diced heirloom tomatoes {best to strain out the juice too}

1.5 green onions, sliced

1 clove garlic, microplaned

a few pinches of chipotle powder {or more if you can tolerate it!}

few pinches of good salt

a pinch of cumin

1/3 cup chopped mango {optional but delicious}

small handful of cilantro, chopped

Combine all ingredients {except for cilantro} in a food processor and pulse briefly to incorporate. Add in the cilantro and pulse again to incorporate, but not too much {overprocessing herbs makes them bitter} 



Layer Romaine and other leafy greens with the salsa, avocado and a generous scoop of the taco meat. Enjoy!