Tag Archives: garbanzo beans

Roasted Garlic Hummus

photo 1-205

I’ve been craving hummus since we returned from our recent trip to Turkey. Before we set off for a second visit to Istanbul I had created a list of foods that I really wanted to eat while I was there. Hummus was at the top of the list but for some reason I never managed to eat any. So upon returning home I set out to find both dried garbanzo beans and tahini, two items I could never manage to locate while we were in Albania but are readily available in Belgium.

I always use dried garbanzo beans; I think they have a better flavor and texture than their canned counterparts. If you decide to go this route be sure to soak the beans overnight before cooking them. If dried beans aren’t available or you are pressed for time, canned ones will work as well. Just be sure to rinse them before using and adjust the salt in the recipe accordingly. I also love to use roasted garlic instead of fresh raw cloves. The roasting mellows the pungency of the garlic and gives the hummus a mild smokey flavor.

Now if you do how to eat hummus, the answer is any way you want. It is great as a dip for crudite or crackers and I love to spread on a whole grain wrap or flatbread, top it with fresh vegetables (cucumbers, tomatoes, shredded carrots and sprouts are particularly good) and roll it up and eat it as a sandwich. The wrap will keep well making it a perfect on the go lunch item. Of course, I’ve also been known to eat hummus by the spoonful right out of the container. Yes, I like it that much.


3 cups cooked garbanzo beans

1 large bulb garlic

7 tablespoons olive oil, divided

6 tablespoons tahini

Juice of 2 lemons

1 teaspoon salt

1/4 teaspoon ground cumin

To cook the garbanzo beans:

  • Pick over the dried beans and place them in a large stock pot and fill the pot with water.  The beans will expand as they soak so make sure there is room in the pot. Allow the beans to sit overnight.
  • The next day, drain the beans and cover them with fresh water. Place the pot over high heat and bring to a boil. Cover the pot, reduce the heat to low and to simmer until tender, 60-90 minutes. occasionally skim off any scum that forms at the surface of the water.
  • Remove the beans from the heat, drain, and set aside to allow to cool until ready to use.

To roast the garlic:

  • Pre-heat the oven to 400 degrees.
  • Place a piece of aluminum foil on a rimmed baking sheet.
  • Slice off the top 1/4 inch of the garlic bulb. Place in the center of the foil and drizzle with 1 tablespoon of the olive oil.
  • Wrap the garlic completely in the foil and place in the oven, baking for 30 to 35 minutes or until the garlic is soft and fragrant.
  • Allow the garlic to cool slightly before proceeding.

To make the hummus:

  • Place the garbanzo beans in the bowl of a food processor fitted with a steel blade.
  • Squeeze the roasted garlic flesh out of each clove and add them to the food processor.
  • Add the tahini, lemon juice, remaining olive oil, salt and cumin.
  • Process until the ingredients are well blended and form a thick paste. You may need to add additional olive oil, one tablespoon at a time, until the hummus has reached a consistency you like.
  • Refrigerate the hummus in a tightly sealed container until ready to use.


Serves 6-8

Fried Chickpeas & Arugula with Lime Tzatziki


It is Fast Friday again and time for another fast and fabulous dinner suggestion.  If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

This recipe is adapted from Cooking Light Magazine.  It truly is fast and has enough flavors and protein that even the biggest meat eaters will forget that they don’t have a steak on their plates.  The original recipe calls for stuffing all of the ingredients into pitas.  I am unable to find pitas in the local stores but Greek-style flat breads are readily available so I serve this dish as a deconstructed sandwich instead.  While I normally prefer to use dried garbanzo beans (chickpeas) in my recipes, preparing them takes time and planning since they need to soak overnight.  Sometimes fast and last-minute is what is on the menu so when that is the case, canned chickpeas work in a pinch.


1 cup Greek yogurt (I use Albanian style Kos)

3 tablespoons chopped mint

2 teaspoons fresh lime juice

1 teaspoon salt, divided

2 garlic cloves, minced

1 English cucumber, peeled, seeded, and shredded

6 whole-wheat pitas (or flatbread or a bread of your choice)

2 15-ounce cans chickpeas, rinsed and drained

3 tablespoons olive oil, divided

3 teaspoons ground cumin

3 teaspoons smoked paprika

1/4 teaspoon ground red pepper

1 tablespoon fresh lemon juice

1/2 teaspoon freshly ground black pepper

8 cups loosely packed arugula

4 tomatoes, cut into 1/4 inch slices

  • Preheat oven to 350.
  • Combine yogurt, mint, lime juice, 1/2 teaspoon of the salt, garlic, and cucumber in a small bowl.
  • Wrap pitas in foil and bake for 10 minutes or until warm.
  • Place the chickpeas in a single layer on a paper towel.  Cover with additional paper towels and pat dry.
  • Place a large skillet over medium-high heat.  Add 2 tablespoons olive oil to pan; swirl to coat.
  • Add the chickpeas to the pan; saute for 10 minutes or until lightly browned and crispy, stirring frequently.
  • Remove the chickpeas from the pan using a slotted spoon; drain on paper towels.
  • Combine the remaining salt, chickpeas, cumin, paprika, and red pepper in a medium bowl; toss well to coat.
  • Combine the remaining 1 tablespoon of olive oil, lemon juice, and black pepper in a small bowl, stirring well with a whisk.  Add the arugula and toss gently to coat.
  • Divide the arugula and chickpeas evenly among the plates.  Top with two tomato slices and the yogurt sauce and serve with a warmed pita.

Serves 6

Orange Hummus


Hummus is one of my favorite food items.  I love its versatility; you can serve it as an appetizer, as a between meals snack, or slathered on your favorite bread as part of a sandwich.  Despite our geographic location I have yet to find hummus in any of the local markets or grocery store.  This doesn’t have to be a deterrent however, since homemade hummus is very easy to make.  Garbanzo beans are like a blank slate; their neutral flavor makes them the perfect backdrop for whichever flavors you like.  If you love garlic, add more.  In lieu of the orange you could also incorporate roasted red peppers for a colorful and flavorful addition.  Personally I love the addition of orange juice and orange zest.  The hint of citrus adds a bright note to the garbanzo beans.

If you have the time use dried garbanzo beans.  You will be able to taste the difference.  If you don’t have dried beans or are making the hummus on short notice, go ahead and use canned beans.  You will still be happy with the results.


2 cups dry garbanzo beans (or 3 1/2 cups canned beans)

1 teaspoon kosher salt

8 garlic cloves

2 teaspoons ground cumin

Zest and juice of 2 oranges

10 tablespoons olive oil

1/4 teaspoon cayenne pepper

Salt to taste

  • Rinse the garbanzo beans under cool water.  Place in a large stockpot, cover with water, and let soak overnight.
  • Drain the beans, cover with water again and bring to a boil over high heat.  Reduce heat, cover, and simmer for 1 hour.  Add 1 teaspoon of salt to the pot and continue to cook for an additional 45 minutes to an hour until the beans are tender.  Drain and allow to cool.
  • Place the garlic cloves into a food processor and pulse until finely chopped.  Add the garbanzo beans and continue to pulse until coarsely chopped.  Add up to 2 tablespoons of olive oil to help moisten the mixture.
  • Add the cumin, cayenne, orange zest, orange juice, and remaining olive oil to the food processor and pulse until smooth and combined.
  • Season with salt to taste.
  • Serve with pita wedges or your favorite dipping items.

Yields 4 cups

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