Chickpeas (also known as garbanzo beans) have a yummy nutty taste and smooth texture. They provide a fantastic source of protein that can be enjoyed any time of the year, readily available either dried or canned. These versitile legumes are a good source of fiber, a cholesterol-lowering benefit found in most other beans. In addition to lowering cholesterol, chickpeas high fiber content prevents blood sugar levels from rising too quickly after a meal, making these beans a great diet choice for people with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, just like my Chickpea and Butternut Tagine, chickpeas are a virtually fat-free high quality protein. Chickpeas are a noted ingredient in many Middle Eastern and Indian dishes such as falafels and curries. AND, we cannot forget probably the most popular of them all…hummus! The nutty chickpeas and tahini mixed with green veggies make for a perfect snack, or a light meal, if you prefer.
1 tablespoons tahini (sesame paste)
1 (9oz) bag frozen artichokes, thawed, drained, and coarsely chopped
Salt and freshly ground black pepper to taste
In the food processor, combine chickpeas, tahini, garlic, lemon juice, water, salt, freshly ground black pepper and puree until smooth. Add the spinach and artichokes, pulsing to combine, chopping the vegetables minimally, but just enough to your liking.