Hummus is a great choice for a healthy dip or condiment for sandwiches. Garbanzo beans, or chick peas, are great for an easy snack or a great salad topper. Garbanzo beans are rich sources of protein and fiber to keep you feeling full.

4 clove(s) garlic cloves, peeled
1 large lemon
1 can (15 to 19 ounces) garbanzo beans, rinsed and drained
2 tablespoons tahini
3 tablespoons olive oil
2 tablespoons water
1/2 teaspoon salt
1/8 teaspoon ground red pepper, cayenne
1/2 teaspoon paprika
2 tablespoons chopped fresh cilantro (optional)
Pita bread wedges

In 1-quart saucepan, heat 2 cups water to boiling over high heat. Add garlic and cook 3 minutes to blanch; drain. From lemon, grate 1 teaspoon peel and squeeze 3 tablespoons juice. In food processor with knife blade attached, combine beans, tahini, garlic, lemon peel and juice, oil, water, salt and ground red pepper. Puree until smooth. Transfer to platter; cover and refrigerate up to 4 hours. To serve, sprinkle with paprika and cilantro, if using. Serve with pita bread wedges and olives. Yields 2 cups.

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