Chick peas or garbanzo beans are a legume that is high in protein. They have been eaten world wide since ancient times. They are popular in Middle Eastern, Indian, Mediterranean and Italian cuisines. You can find chick peas featured in humus, curries, salads and falafel. Recipes are popping up on the Internet for roasted chick peas, chick pea milk and featured in gluten free deserts. I like to make a gluten free ginger bread out of chick peas.
Humus is one of my all time favorite ways to cook with chick peas. I ate it all the time in Israel, almost every day. It’s something I don’t get tired off. You can use humus as a dip, add it to a sandwich or pita. I like to make a humus platter for a meat free meal. I cut up cucumbers, carrots and bell peppers and serve it with pita bread. It’s nourishing, frugal, full of protein and delicious! I prefer to keep my humus simple but you can add all sorts of flavors for a fun twist. I’ve had humus mixed with avocado and jalapeno or roasted red peppers. There are no end to combinations of flavors. Like I said I prefer to keep mine simple. I learned how to make humus from a friend who learned to make hers from a Lebanese family. The flavor reminds me of the humus that I eat in Israel. Pure, simple and delicious!
Basic Israeli Hummus
2 cups chick peas
1/2 cup water
6 cloves garlic
6 TBS tahini
4 TBS olive oil
2 TBS lemon juice
1 tsp salt
Blend all the ingredients together in a blender or a food processor until smooth. If necessary drizzle in small amounts of olive oil until it reaches your desired consistency.
Put in a bowl and drizzle olive oil over the top. Garnish with fresh parsley and a sprinkle of paprika if desired.