Hummus

• Hummus is a simple Middle Eastern garbanzo bean dip made with tahini, a paste made of ground sesame seeds. You can find tahini in most health food stores or in the international section of major grocers. Combine together in a food processor or blender two 15 oz. cans of garbanzo beans (with their liquid), 4 cloves garlic, 2/3 cup tahini, 1/3 cup lemon juice, 1/4 olive oil, 1 tsp. salt and 1 tbsp. cumin. Blend until the mixture is finely pureed and the texture is smooth. Serve it with slices of pita bread and vegetables or use it as a healthy alternative to cheese or mayonnaise on a sandwich.
  
  

Roasted

• Roasted garbanzo beans are a popular dish at tapas restaurants. The salty, crunchy texture makes them an ideal snack to serve at parties. One can of garbanzo beans makes enough for two to three people to snack on, so multiply the recipe as needed. Drain and rinse your garbanzo beans. Pat dry with paper towels, doing your best to remove as much moisture as possible. Toss the beans in a bowl with olive oil, salt and any spices you enjoy. Cumin, garlic powder and curry are all delightful when paired with garbanzo beans. Use about 1 tbsp. olive oil, 1 tbsp. salt, and 2 tsp. spices per can of beans. Roast the beans in a preheated 425-degree Fahrenheit oven until the beans become crisp and brown, about 30 to 40 minutes. You can eat them fresh from the oven, or allow them to cool before serving. The beans are best served within a few hours of roasting, since they lose their crunchy texture over time.
  
  

Bean Salad

• You can update this simple bean salad to include just about any of your favorite ingredients. Garbanzo bean salad makes a quick, easy lunch. Mix together in a bowl one 15 oz. can garbanzo beans, 1/4 cup chopped parsley, 1/4 cup chopped red onion, 3 tbsp. lemon juice, 1/4 cup extra virgin olive oil, 1/2 tsp. salt, 1/2 tsp. black pepper and 1/2 tsp. garlic powder. If you wish, you may eat the salad immediately. However, covering and refrigerating the salad for a few hours develops the flavors more fully.
  
  

Espinacas con Garbanzos

• Espinacas con garbanzos literally means "spinach with chickpeas." This traditional North African meal is bursting with flavor. Incredibly easy to make, this meal packs well for picnic lunches. Saute 4 cloves minced garlic and 1/2 cup chopped onion in olive oil over medium heat until soft, about five minutes. Add one 15 oz. can of drained garbanzo beans, one 10 oz. package frozen chopped spinach (thaw and drain the spinach beforehand), 1/2 tsp. salt, 1/2 tsp. cumin, 1/2 tsp. crushed red pepper flakes and 1 tbsp. red wine vinegar. Cook the mixture until thoroughly heated, slightly mashing some of the beans while you stir. Serve with toasted triangles of bread.