Check out that Chick(pea)

Garbanzo Beans or Chick Peas are a staple of Mediterranean, West Asian and Indian cuisine. There slightly nutty and hearty texture makes it ideal for anti-pasto platter and more popularly, hummus.

Since embarking on my lacto-ovo vegetarian lifestyle, (don't call it a diet), I have wanted to experiment with this particular legume. I decided on purchasing a 15oz. can. Yes, when ever possible buy a bag. It's economical and with proper storage you can use it for various dishes several times over. 

There are many recipes for hummus. This is mine. I used what ever I happened to have in my pantry so it's not "authentic" since I do not have Tahini paste. However, I found that it did retain alot of what I like about hummus. Truth? I never cared for the sesame paste.

Alexa's Hummus

1-15oz. Can Garbanzo Beans

1/4 cup diced eggplant

2-tbsp-diced red pepper

1/4 cup shallot

3-garlic cloves, minced

2-tbsp lemon juice

1-tsp Cumin

Olive Oil

In a saucepan heat oil and cook shallot, eggplant, half the garlic and red pepper for a few minutes until softened. Set aside. In a food processor combine the lemon juice, garlic, beans and cumin and blend for a few pulses. Add cooled mixture and blend until smooth.

Serve with traditional pita chips or as an appetizer with vegetables or even an open faced sandwich on whole grain bread. It's really good and you will want to make this simple and ethnic dish all the time.

Happy Eating!