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Garbanzos on My Mind, and Sometimes in My Purse [Fierce Foodie]

For some reason, my mother likes to give me garbanzo beans. To the point where it’s hard for me to get out of her house without finding a can or two tucked in with whatever groceries she wants to send with me. She has tossed them through the open window of my car as I’m backing out of the driveway. She has included them thoughtfully with my dry cleaning. I have found them in my purse. During supermarket sales she hoards these curiously named legumes which have for as long as I can remember reminded of me of tiny butts, and even if I assure her that I have six or seven cans in my cupboard already, her compulsive chickpea smuggling continues unabated. 

Luckily, I like them, and luckily for everybody, there’s hummus.  What could be easier and more satisfying with some pita bread and cut up veggies?  There are a myriad of forms; see the recipe below for the original. 

Hummus – Courtesy of


  • 1 16 oz can of chickpeas or garbanzo beans
  • 1/4 cup liquid from can of chickpeas
  • 3-5 tablespoons lemon juice (depending on taste)
  • 1 1/2 tablespoons tahini
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil


Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

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featured image credit: Shelby PDX