Tag Archives: chickpeas

Adelia’s Roasted Pepper Hummus

4 Jun

Adelia was one of our hostesses during our trip to Paraguay. She is the wife of Chingolo and they have been members of our Devanand Yoga group since they lived in NYC many years ago. They moved back to their beloved Coronel Oviedo where they have several businesses including the hotel where we stayed at and they help run the Devanand Yoga Center of Coronel Oviedo too.

Adelia is one of the most welcoming people I know. She was always fixing something up for us to eat. Her kitchen may not that large, but her heart and love for cooking is immense. And she loves sharing how easy her recipes are, so we spend the better part of the two weeks we were in Paraguay exchanging recipes, or better said, she sharing and me writing her recipes so we would be able to replicate here in Puerto Rico.

One of the little treats she had for us one day was this hummus recipe… I tasted something peculiar, something I had tasted before, but I just couldn’t place in a hummus recipe. What is it Adelia??? “Oh, I just like to add some olives to my hummus recipe.” I ate this hummus every day until we finished it. I even had it for breakfast once… it is that good.


2 cans organic chickpeas, drained and rinsed well with filtered water
1/2 cup of Parmesan cheese
The juice of 2 limes
1 large roasted red pepper, I use the jarred kind
5 green olives, pitted or with pimiento
About 1/2 cup of olive oil – enough to make the mixture as creamy as possible
2 cloves of garlic, minced
¼ cup of water, optional
1 tsp paprika
Salt and pepper to taste
  1. Place chickpeas, cheese, garlic, lime juice, roasted pepper, olives, salt, pepper, paprika and some of the olive oil in a food processor.
  2. Process until the mixture is creamy. If the mixture looks mealy and not creamy as it should be, add the water and a bit more olive oil in small increments until you reach the creamy texture you seek.

The roasted peppers add a nice sweetness and the olives add an extra layer of saltiness that gives this hummus a different character. Let me know what you think of it.

We had this with rice crackers for a gluten-free alternative to pita chips or bread.

The Shape of Foods Help our Organs?? – BEANS

1 Nov

This is part of a series on how our food can help certain organs that resemble their same shape. I already shared with you how carrots benefit the eyes, how tomatoes and grapes benefit the heart, how walnuts are essential for brain health and how celery and other stalky veggies are great for bone health.

And now… beans. You know I am not a fan of beans. And red kidney beans least of them all. I have been able to tackle chickpeas / garbanzo beans, white beans, and lentils so far. But to me, the worst are red kidney beans. And the worst thing… the red kidney bean is considered the national bean in Puerto Rico – arroz con habichuelas colorás is the norm in every traditional Puerto Rican home.

According to this theory, beans and particularly red kidney beans are supposed to be good for kidney health. I have not been able to find ANYTHING in this cyber world we live in where it says beans are good for kidneys. The closest I found was that kidney beans are an excellent source of the trace mineral, molybdenum, which is responsible for detoxifying sulfites. Sulfites are a type of preservative commonly added to prepared foods like meats, prepared products and dried goods, like sun-dried tomatoes, dried fruits and some vinegars.

Red Kidney Beans are good sources of fiber and protein. That we do know and combined with whole grain rice, it provides all the essential amino acids a person needs to support good health.

I do not have any recipes with red-kidney beans, but here are a few recipes using other types of beans/legumes you could try today:

Chickpea Cocido



Lentil Soup Mom’s Style

Toasted Chickpeas and Pistachios


30 Aug

There used to be a time when people paid me money for this Hummus…  Annie Mariel, Laura, Ana Yolanda, Angie, Denisse, Elinor, Lillian – they all have sung the praises of this hummus recipe. That’s why I had not shared it as such in this blog.  Now that I am sort of retired from the pseudo-catering business, I feel comfortable posting it here.

It’s funny that I do not like to eat beans necessarily, but I learned to love hummus.  My version is special because I like it lemony…  to me this is what makes this recipe better than those store-bought hummus.  Hope you learn or teach someone  to love legumes by making this recipe…



1 can of chickpeas or garbanzo beans – I still have not been able to figure out how to make the garbanzo beans from scratch
1/4 cup of Parmesan cheese
juice of one lime
about 1/2 cup of olive oil – enough to make the mixture as creamy as possible
1 clove of garlic, minced
¼ cup of water, optional
salt and pepper to taste
a dash of paprika

I usually make this recipe eye-balling all the ingredients…  so this is my best attempt to give your measurements and proportions.

  1. Rinse the garbanzo beans. 
  2. Place garbanzo beans, cheese, garlic, lime juice salt, pepper, paprika and some of the olive oil in a food processor.
  3. Pulse until the mixture is creamy.  If the mixture is not as creamy as it should be, add the water and a bit more olive oil in small increments until you reach the texture you seek.


A friend and ex-neighbor from Israel told me the lemony kick is very much in line with the way they make hummus in Israel.  I remember eating a lot of hummus in Israel and it was all delicious!!!!


21 Jul

I am not a bean lover, but funny enough I love hummus.  I have shared with you already my basic hummus recipe when I shared my Hummus Sandwich recipe.  I love that it’s lemonier than versions you usually get in a Middle Eastern restaurant.

When we go to these Middle Eastern restaurants people assume that if you like hummus, you must like babaganoush too.  NOT!!!  I like eggplant, but I have given babaganoush many, many, many tries and I just can’t seem to enjoy it.  I have learned with time that I need to be in the mood to eat eggplant and babaganoush is simply not my thing.

So, apparently we are in eggplant season.  I’ve been receiving baby Japanese eggplants in my CSA box for weeks now.  I had 2 great specimens in my fridge before my retreat and I was afraid they would spoil before I would get back… so I decided to mix it in with my traditional (which is really non-traditional in the middle Eastern sense) and see how that played up.

The result??? 

  Babaga-hummus 2


2 small Japanese eggplants, halved
1 can of chickpeas, drained and rinsed
About ¼ cup of parmesan cheese, grated
1 tsp paprika
The juice of 1 lime or criollo lemon – but if it’s not lemony enough I sometimes use 2
About 1 tsp salt – but I really eye-ball it…
About 5 cranks of the pepper mill
About ½ cup of olive oil


  1. Brush the eggplant halves with olive oil and sprinkle with salt and pepper.  Place in a grill (I use my George Foreman grill) for about 10 minutes until you get nice grilled marks and the eggplants begins to soften.  Take the out of the grill and set aside for a little while.  The eggplant will continue to cook and soften somewhat.
  2. Grilled Eggplants 2
  3. In a large food processor mix the hummus ingredients – the chickpeas, parmesan cheese, paprika, lime juice, salt, and pepper.
  4. Scrape the flesh of the eggplant and add that to the hummus mixture… leave the eggplant skin behind.
  5. Process the whole mix and thru the cover chute, drizzle the olive oil until the mixture gains a creamy consistency.  Check for seasonings and pulse a few times more if you need to add anything else.


Serve this with whole grain pita bread or pita chips. 


I brought this to a pool party at my friend’s Ana Yolanda and everyone loved it, especially Valerie who’s only 3 years old.  Which proves my point that if you expose kids to different flavors early on, they’ll grow to develop great eating habits.

I’ve been receiving so many eggplants in my CSA box, that this has become my new version of hummus for picnics or get-togethers…  it’s a nice twist on my original recipe, with a tad of smokiness from the grilled eggplants.  I did it recently to participate in the Serious Eats Picnic Food roundup… 

Hope you enjoy it as much as Valerie did…

Toasted Chickpeas and Pistachios

28 Dec

For a while now, I’ve been intrigued by these toasted chickpeas recipes I’ve seen Giada, Rachael and Martha make in their TV shows.  I’ve never been too much of a fan of beans, but for some reason I was always intrigued to know how this tasted.  Giada and Rachael described them as popcorn.  Some were baked and some recipes are fried.  I decided to go the healthier route and make it baked in the oven.



1 10 oz can garbanzo beans, drained and rinsed
1 tablespoon olive oil, plus 3 tablespoons
1/2 cup shelled pistachios
1 tbs brown sugar
2 tbs butter
1 tablespoon chopped fresh rosemary leaves
1 tsp Kosher salt
½ tsp Pepper
1/2 cup peeled almonds (optional)


  1. Preheat the oven to 400 degrees F.
  2. Place the garbanzo beans on a parchment-lined baking sheet. Toss with 1 tablespoon of olive oil and spread the beans in a single layer. Sprinkle with the salt and pepper.  Place in the oven and bake until golden, about 30 – 40 minutes.
  3. Remove the beans from the oven. Add the remaining ingredients to the garbanzo beans and carefully stir to coat all the beans and pistachios. Spread the mixture out to a single layer. Bake for 10 more minutes.
  4. Mix the butter and the sugar and toss together with the toasted nuts.  Let cool slightly and place in serving bowls.


I liked the mixture, but just when it’s out of the oven.  I was not too thrilled with them after they cooled off.  The chickpeas turn soft again.  I liked the flavor and the texture when they’re still warm out of the oven.

But I find this is a very innovative (at least for my crowd here in Puerto Rico) nibble to have at the beginning of a party.  It’s a nice complement to other dips and appetizers.  It’s nice to have something that is not wheat based…

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