I had half a can of chickpeas (garbanzo beans) left over from the Greek Pasta Salad last night. I am marinating them overnight them adding them to our salads for lunch tomorrow. They could also be served on a lettuce leaf as part of a larger meal.
Marinated Chickpeas
1/2 15-oz can chickpeas, rinse and drained
2 thin slices of onion, chopped
2 Tbsp olive oil
1/2 Tbsp lemon juice
1/2 Tbsp red wine vinegar
1/2 tsp garlic powder
1/4 tsp dried oregano
1 small pinch tarragon
Salt and freshly ground pepper to taste
Combine the oil, lemon juice, vinegar, garlic powder, oregano and tarragon in a small bowl and which to combine. Add salt and freshly ground pepper to taste.
Add the chickpeas and onion to the bowl. Toss well to combine. Let marinate overnight before using.
Warren has a new favorite dip .... hummus. Given the ingredients I have a hard time paying $3.50 for 10 ounces and that's when it was on sale. So I am off to the kitchen to find a recipes that is just as good. This one had a stronger lemon and tahini taste than I prefer but Warren likes it.
Onion & Garlic Hummus
Adapted from http://www.tasteofhome.com/recipes/lick-the-bowl-clean-hummus
1 large onion, thinly sliced
1/4 cup plus 1/3 cup olive oil, divided
1 can (15 ounces) garbanzo beans, rinsed & drained
1/4 cup plus 2 tablespoons lemon juice
1/4 cup tahini
4 garlic cloves, minced
1/8 teaspoon salt
1/8 teaspoon pepper
Saute the onions in 1/4 cup oil until softened. Continue cooking over low heat for about 30 minutes or until golden brown.
Transfer to a food processor; add the beans, lemon juice, tahini, garlic, salt, pepper and remaining oil. Process until smooth. Serve with chips.
