It is so amazing to me how the humble little garbanzo bean has grown in popularity over recent years and so firmly established itself in our American diet. Because it is so rich in protein and fat free it is a healthy source of nourishment. Recent tests have now verified that adding garbanzos to one’s diet reduces, in many people, craving for other less wholesome foods. These little chickpeas, as some people prefer to call them, are a fantastic snack roasted in a little olive oil and sprinkled with onion salt or other favorite seasonings.
But our favorite way of having them at the convent is in the form of homemade hummus with pita pockets – when sisters see this on the lunch menu a cheer sounds throughout. Everyone goes away from the meal happy- including the kitchen crew because it is such an easy meal to prepare to eat and to clean up.
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Ingredients
- Basic Plain Homemade Hummus
- 4 cups garbanzo beans cooked
- 1 ¼ cups olive oil
- ½ cup lemon juice fresh
- 1 tbsp. Onion salt
- ½ lemon zest of 1/2 lemon
- Optional:
- ½ tsp. garlic crushed, fresh
- Sprinkling of red pepper flakes
- Whole beans for crunch
Instructions
- Puree in food processor to desired taste and consistency.