One of my favorite beans is the chick-pea. Its sweet flavor and mealy texture make it a perfect addition to any soup, salad, or stew. In Chinese medicine we learn that the chick-pea, also known as the garbanzo, is beneficial to the pancreas, Stomach and Heart. In the Western world, we know that it contains more iron than other legumes and is a good source of unsaturated fats! My favorite way to prepare chick-peas is to make hummus, a guilty pleasure of mine I have to admit. Give me a bowl of hummus and a bag of baby carrots and I’m set!
Here’s a great hummus recipe I found in Healing with Whole Foods by Paul Pitchford. In this book, Pitchford incorporates the wise traditions of Oriental teachings with that which we know about food in the West. I highly recommend this book to anyone who’s looking to incorporate a healthy, healing diet into their wellness regime. It contains important information about all things food, as well as fabulous recipes that are easy and delicious.
- 2 cups cooked garbanzos
- 1/4 cup tahini or sesame meal
- 1 clove garlic, minced (optional)
- 6-8 tablespoons lemon juice
- dash of hot pepper
- 1 tablespoon olive oil (optional)
- sea salt to taste
- Mash or puree garbanzos with rest of ingredients
- Garnish with parsley and a drizzle of olive oil
- Serve as a dip with pita bread or your favorite veggies
That’s it. Pretty simple right?