Chickpeas–I absolutely love chickpeas! They are so versatile. You can have them in salad or in soup. You can have them as your main dish, as an appetizer, or even as dessert. You can roast them (or deep fry them, if you’re up for it) and eat them as a snack, just like nuts. They are easily my favourite grains. I was excited to be working with chickpeas and honey for this months crazy ingredient challenge.
For this crazy ingredient challenge I was inspired by Willowbirdbaking’s Brown Butter Spice Cake. I call this the gone in 60 seconds cake. That’s how long it takes to disappear, once it has cooled and I’ve iced it.
I had a lot of fun experimenting with the right combination of ingredients to make this simple yet elegant pastry. The good thing about the hummus is you can use it to fill just about anything or you can even have it with some cookies as a spread. I would recommend a crisp or crunchy dough. Having the crunch with the soft hummus makes for quite the pleasurable eating experience. I opted to use Phyllo dough since this is what is used in baklavas and when I think hummus I think of Mediterranean cuisine.
Enjoy the recipe!
1/2 package Phyllo dough (10 sheets)
1- 15 oz. can chickpeas
4 tbs butter (2 for recipe, 2 for pastry assembly)
4 tbs honey
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1/8 tsp allspice
50 g pecans
50 g almond slivers or slices
Prepare the chickpeas
Drain the chickpeas, place on a paper towel and pat dry. After drying, gently rub away the skins. (This is a tedious step however your hummus will not be as smooth with the skins. It will still be nice just have a rougher texture.)
Place chickpeas in a food processor and pulse until they have been creamed completely.
Prepare the honey butter
Place 2 tablespoons of butter in a saucepan. Melt on medium then allow to brown after melting. Swirl your pan occasionally to prevent burning. Once the brown specks appear and the butter has a nutty flavour, remove from heat and add all your spices. Gently whisk to combine. Slowly pour in the honey.
Add the honey butter to the chickpea mixture in the food processor and mix until completely combined. Add the nuts and process further until the nuts have been crushed into small pieces. It would work better if you crush the pecans and almonds a little before placing in the food processor.
Assembling the tarts
Preheat oven to 325 ºF.
Grease a 9 x 13 cookie sheet and line with wax paper then grease the wax paper.
Lay out your completely thawed Phyllo pastry. Take one sheet, gently place on the pan, and brush with melted butter. Be sure to start from the edges and brush gently. If the dough is not completely covered it will dry out, become brittle, and crack. Be careful with the dough as it can easily tear or break. Work as quickly as possible to prevent the dough from drying out. If you cover each layer with wax paper or a damp paper towell while you work this will buy you more time. Create four more layers brushing with butter in between each. Gently cut into a large square about 4 in. x 4 in. Place 1 tsp of the hummus in the center and fold up the edges so that you form an envelope. Gently pinch the edges together. Brush with a bit more butter then lightly mist with water to prevent curling while baking. Bake at 325 ºF for 20 minutes or until golden brown. Be sure to check on them at the 10 minute mark and turn the pan around.
Here are the other challengers. Check out their amazing creations!