Making creamy hummus at home tastes so much better than any prepared hummus available in the grocery stores. With a whirl of my food processor, some canned chickpeas (garbanzo beans), and a few pantry items, I can have hummus that’s fresh, lemony, buttery smooth, and delicious, any time I want it. Making hummus lets me decide the amount of lemon juice, salt, tahini (sesame paste), or garlic to …
chickpeas
Rice with Chickpeas
Known in Lebanon as Riz B Hummus, has to be my oldest son’s favorite lunch as he eats it practically every day. The trio of allspice, cinnamon, and cloves add warmth, and a slight spicy sweetness to grains of white basmati rice. Creamy chickpeas and bits of ground beef are in here too, but are secondary to the rice. Serve it with a tangy cucumber and yogurt salad, some fresh sprigs of mint, and …