Tight Wad in Utah: What to do with Chick Peas (Garbanzos)...

Thursday, August 26, 2010

What to do with Chick Peas (Garbanzos)...

I think I'm having a love affair with garbanzos.  My husband is from Spain, and my mother-in-law adds them to several dishes.  So, I've ventured to see how I can use garbanzos in my own kitchen.

I made the best hummus the other day.  I was so proud of myself.  It was fresh and lemony with a hint of spiciness.  Please let me know if you try it!

Spiced Sweet Roasted Red Pepper Hummus

  • 1 (15 ounce) can garbanzo beans, drained
  • 1 (4 ounce) jar roasted red peppers
  • 3 tablespoons lemon juice
  • 1 1/2 tablespoons tahini
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1 tablespoon chopped fresh parsley
puree chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt in a food processor or blender until smooth and fluffy.

refrigerate 1 hour...EASY!


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Yona said...

Yum! Fresh hummus. Thanks for sharing.

Ron Cooper said...



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The Frugal Life of A Mom said...

Have you ever just tried baking them on a low heat for 45 minutes or so? I will use a can of beans and drain it, then I will put it in a plastic bag with spices and shake it up. Then, you lay them out on a slightly greased cookie sheet and bake them for 45 minutes or so and they become hard and crunchy. They are so yummy that way. My kids love them like that.

Veronica said...

YUM. Healthy snack, eh?!
Thank you for sharing! I'll try it with some garlic, a little salt and cumin.