This week we celebrate garbanzo beans which have been enjoyed since ancient times in mediterranean cuisine. Not only are garbanzos a dietary staple in the middle east, but they're the most widely consumed beans in the world. Naturally high in fiber, protein and other minerals, garbanzos are delicious anytime but december is when they're harvested.

More and more grocery stores are selling varieties of hummus, a delicious bean dip made primarily with blended garbanzo beans, tahini, garlic, cumin, lemon juice. Hummus is beloved by many and very often becomes the centerpiece of my favorite 'fast-food' meal, namely hummus with lots of raw vegetables. And it's so easy to make hummus at home. Add red bell pepper and cilantro for some extra oomph...or virtually any vegetable that suits your fancy to make this hummus uniquely your own!

Hummus Recipe:

INGREDIENTS:
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
PREPARATION:
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.