There is nothing more frugal than beans and lentils. Buy a bag of dried beans and feed your family for a week for, what, less than $2?
Beans are the ultimate frugal protein, but can they be fancied up for Shabbat? We eat most of our beans and lentils during the week, admittedly, but a few legume-based dishes do grace our Shabbat table as well. In August, I shared our Puy Lentils and Fennel Salad, which is a summertime favorite.
Another one of our year-round favorites is homemade humus. Served with a few other healthful and delicious dips, it makes the perfect starter to your Shabbat meal, as taught to me by my friend Rivka — a wonderful cook. I’ve fine-tuned Rivka’s recipe to make it my own, including decreasing her recommended amount of techina to give it a slightly more mild flavor.
Unlike the store bought hummus (and we do like Sabra, don’t get me wrong), this homemade version is a bit smokier and fuller bodied. It won’t last as long in the fridge, since you don’t load it up with preservatives, but at least in my house, we’ve never had a problem eating it in time!
- 1 15-oz. cans of chickpeas or 2 cups of cooked chick peas, drain and reserve the liquid
- scant 1 T techina (the original recipe called for 2T)
- 3-4 T lemon juice, fresh squeezed if possible
- 3 cloves of garlic, or to taste
- 2 T olive oil
- salt to taste
In a food processor, quickly pulse garlic, then add chick peas and lemon juice. Blend until chunky.
While blending on a low speed, slowly drizzle in olive oil. The oil should smooth out the chumus, but it will still be quite thick. Continue blending and slowly pour in reserved cooking water/brine. I eyeball this, but I’d say it’s about 1/4 of a cup. Continue adding as necessary to get the consistency you want.
Add salt to taste. If you are using canned chickpeas, you may want to skip this step, since the brine is rather salty.
Serving suggestion ~ I like put my hummus on a dish or wide mouthed bowl and then smooth out a well in the middle by using the back of a soup spoon. Drizzle with olive oil and a dusting of paprika or zhatar. Garnish with a couple of whole chick peas, toasted pine nuts or cilantro leaves.
Okay, now it’s your turn to please share! Tell us, what’s your favorite frugal dish using beans, lentils or other legumes? (I’m looking for a new black bean soup recipe, if anyone has a good one!)
Photo Credit: MatDev.net