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A Legume by Any Other Name…
Chick Peas, Garbanzo beans, the mysterious, round, beige beans at the salad bar. Whatever you call them, those little legumes are having a resurgence. Chick peas are chockfull of nutrients, protein and fiber. They are a great addition to salads and pastas. They are the base of delicious creamy hummus. They are extremely versatile. I did not grow up eating chick peas. I think they are a love ’em or hate ’em kind of thing and my Mom hates them, so we never had them. But as my little family began to eat healthier, I started to experiment with these funny little beans. We love them in hummus, and you…
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A Hunger for Hummus
A few years ago, when my husband was recovering from quadruple bypass surgery, I made many adjustments to our eating habits. I cut out lots of our usual processed, “easy” foods, and learned to make more things at home, fresh and no preservatives or unnecessarily added ingredients. One healthy food I wanted to make at home was hummus. You can easily pick up hummus at the store and many brands are good, but I find that store-bought brands tend to have a lingering aftertaste, most likely from the preservatives used to extend their shelf life. But homemade hummus is delicious and not as hard to make as you might…
