Hummus

• 2 cups canned garbanzo beans, drained
• 1/3 cup tahini
• 1/4 cup lemon juice
• 2 cloves garlic, halved
• 1 tablespoon olive oil
• 1 pinch paprika
• 1 teaspoon minced fresh parsley (for sprinkling on top after it's blended)

1 teaspoon salt

Combine all the ingredients in a food processor and blend until smooth.  Adjust seasoning to taste


Variations:


Extra zesty - Add 1 t lemon zest and 1 t ground sumac


Spicy - Add 1 T cumin and 1 t cayenne pepper to taste


Roasted garlic - Place half a head of garlic, separated into individual cloves in oven at 350 deg F until the cloves are soft.  Remove peels.  Use roasted garlic instead of raw garlic.

Chickpeas with raisins and greens

1 14-oz can chickpeas, rinsed
2 cloves garlic, chopped

1/4 c. chopped onion

1/4 c. golden raisins
6 c. chopped greens (I used beet greens, but it could work with spinach or swiss chard just as well)
2-3 roma tomatos, quartered
Juice of 1 lemon
Salt and pepper to taste

1. In a large skillet, cook onion in a little oil until translucent.
2. Add garlic and greens, and cook until greens are tender.
3. Add tomatos to the greens and cover for about 5 min until tomatos are soft.
4. Add raisins, chickpeas and lemon juice. Simmer until chickpeas are heated through.

Serve on a bed of rice or whatever else suits your fancy (couscous might be good too).

Ethiopian Chick Pea Mash

2-3 T. olive oil

2-3 jalapenos, seeded and minced

2 inches fresh ginger, grated

3 c. cooked chick peas (with about 1 cup water or juice from can or from cooking them)

juice of 1 lemon

salt to taste

1. Saute jalapenos until tender.
2. Add ginger and cook for about 1 min.
3. Add chick peas and liquid. Stir and bring to a boil.
4. Add lemon juice, mash really well, until nearly the consistence of humus.
5. Serve hot with Yemenite flat bread or Injera.

Chickpea Masala (or Indian Style Garbanzo Beans)

From: Siva

1 15-oz can of chickpeas, rinsed and drained

1 14-oz can petite diced tomatoes, drained

3 t. olive oil

1 onion, finely chopped

1 green chili pepper, finely sliced (jalapeño or serano peppers are ok)

4-5 garlic cloves, minced or smashed

2 t. fresh grated ginger

2-3 bay leaves

1/2 t. turmeric powder

1 t. coriander powder

1 t. garam masala powder

1 t. salt

1 t. indian red chili powder or cayenne pepper (optional, to taste)

2 c. water

1. Heat olive oil in a large non-stick skillet until hot enough for a drop of water to make a sizzling sound. Cook bay leaves for about 1 min.
2. Add onion, tomatoes, and green chili pepper. Cook until onion is translucent and chili pieces are tender.
3. Add salt, turmeric, coriander, garam masala, and red chili powder, if desired. Cook for 3-4 min.
4. Stir in water and bring mixture to a boil.
5. Add chick peas and stir well. Cover and simmer for about 10 minutes.
6. Add more salt to taste and serve on rice or with indian bread (ex.: naan, chapati, etc.)