extra-virgin olive oil plus more for drizzling
They are Chick Peas in America, Garbanzo Beans in Spain, Pois Chiche in France, Ceci Beans in Italy –and they are one and the same. An ancient protein-filled legume that makes the base for one of our favorite dips- Hummus. I decided to do a Hummus Test this week. I made one batch from scratch which required, among its many steps, soaking the chick peas overnight, grinding the cumin seed to a powder, and boiling the peas to soften before blending in a food processor. Then, I made a Hummus recipe in less than 5 minutes using one can of Chick Peas. The winner? I was shocked. It was unanimous. By a panel of 12 trusted foodies, the 5-minute version surprisingly won the day. Nothing more to say than Easy Peasy! Enjoy it with my Homemade Wheat Thins.