Like I mentioned in the last post that showed how to cook dried garbanzo beans (also known as chickpeas), garbanzo beans/chickpeas are nut-like in flavor, versatile, meaning they can be used in all kinds of recipes, and are highly nutritious, especially regarding their protein and fiber content.

Here’s how to make hummus, a Middle Eastern-derived spread made from garbanzo beans/chickpeas, tahini (thin paste made from sesame seeds), olive oil, lemon juice, fresh cilantro, and ground black pepper. Just as garbanzo beans/chickpeas are versatile, so is hummus, meaning it can be made with a variety of added or substituted ingredients. For example, you’ll see in the picture below that I used sesame seed oil instead of olive oil and also used both cumin, which goes great with garbanzo beans/chickpeas and cilantro, and a shot of rice wine vinegar for added sweet and sour flavor. As always, imagination is your only limit.

Click any picture on this page for a complete, easy to follow step-by-step picture book recipe.