Chickpeas are one of my favourites.  They are easy to throw in soups and salads or even to just eat plain as a quick and easy portable snack.  Try this easy hummus recipe that can either be used as a dip for raw veggies or pita, or as a spread on sandwiches.  It is a great way for vegetarians and vegans to ensure they are consuming something that is high in protein and it is loaded with dietary fibre allowing you to feel fuller longer.  Being low on the glycemic index, energy can be sustained over a longer period of time if they are consumed.  Chickpeas are also a great source of many vital minerals and vitamins, including calcium, folate, and manganese.

If soaking and cooking beans seems to be too much work for the person who is new to dried varieties, try canned, just make sure they are drained and rinsed well before blending them up.

Easy Hummus Recipe
2-540mL cans chickpeas (garbanzo beans) drained and rinsed
1/3 cup olive oil (my favourite EFA blend is Optomega)
2 tablespoons tahini (optional)
¼ cup fresh lemon juice
3 cloves of crushed garlic
¼ cup of water
Pinch of ground cumin
Salt and pepper to taste

In a blender combine half the chickpeas and oil, pulsing to puree.  When slightly creamy add the remaining chickpeas, oil, lemon juice, tahini, garlic and spices.  Pulse and use a spatula from time to time to scrape off the sides of the blender.  Add water as needed to get the desired consistency.  Refrigerate until ready to use.


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