Wednesday, February 23, 2011


Chick peas are perhaps better known by their name garbanzo beans. They are a roundish, beige to light green members of the legume family grown primarily in part of West Asia, India, and in the Mediterranean. Most are familiar with chick peas as either used whole in salads, or ground up to make the popular Middle Eastern dish hummus.
Chickpeas are an excellent nutritional choice. A serving of chick peas has about 4 ounces (113.39 g) or half a cup has about 17 grams of dietary fiber and 19 grams of protein. They are also considered more digestible than most other beans making them a better choice for people who suffer from excessive flatulence after consuming beans.
Chickpeas are considered a starchy carbohydrate and are a great staple for people with diabetes They do not produce high glucose in the body when consumed. Thus they rate well on the glycemic index.

4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup Tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning sprinkle with Za`ater or Sumac if you have it available and drizzle with a bit of Olive oil and serve chilled or at room temperature with flatbread and or cucumber slices.

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