I have not yet found a store-bought hummus I can eat. Unfortunately, I can always taste the preservatives. I know, that’s probably a bit odd, but it might be a good thing.
This hummus is quick and easy to make. Everything goes into a food processor, except the red-pepper garnish. Give it a spin and you’re done!
- Drain and thoroughly rinse Chick Peas (Garbanzo Beans).
- With knife blade in bowl place all ingredients, excluding one roasted red pepper, into food processor. (If using cumin and Jalapeno, add now.)
- Process until completely mixed.
- Remove from processor and place in bowl.
- Chop remaining red pepper and stir into hummus or place on top as garnish.
My very first experience with Chick Peas was when someone told me about a delicious tossed salad that included Chick Peas. I think it had spinach, Chick Peas and balsamic vinegar. Beyond that, I don’t remember the recipe. I had never heard of Chick Peas (yes it was many, MANY years ago). I bought some during my next grocery-shopping excursion and tucked them safely away in my pantry for later use.
Weeks later, I finally decided to make that salad. I went to my pantry and looked and looked only to find Garbanzo Beans. those Garbanzo Beans sat in my pantry for probably months as I wondered how I could have purchased Garbanzo Beans instead of the Chick Peas I was looking so forward to adding to the salad.
When I finally cleaned out my pantry a month or two later and found the Chick Peas. As I turned around the can of Garbanzo Beans, there on the other side I found, “Chick Peas.” That is when I learned that Garbanzo Beans and Chick Peas are one and the same. Garbanzo Beans are to Chick Peas like Coriander Leaves are to Cilantro! I only learned that cilantro is the leaves of the coriander plant, when I became a gardener.