A 1/3 cup serving of cooked garbanzo beans contains around 80 calories, no cholesterol, lots of complex carbohydrates, and little fat. In addition, beans are a good source of B vitamins, potassium, and fiber, which promotes digestive health and relieves constipation. Eating beans may help prevent colon cancer, and reduce blood cholesterol which is a leading cause of heart disease.

Hummus is relatively cheap to make with either dried or canned chickpeas. I prefer to cook my own beans. In a stockpot, bring 5 cups water to a boil. Add 1 cup dried garbanzo beans and return to a boil. Remove from the heat; cover tightly and set aside at room temperature 2-3 hours. Drain and rinse the beans. Return the soaked, rinsed beans to the stockpot. Cover the beans with 3 times their volume of water. Bring to a boil and reduce the heat and simmer gently, uncovered, stirring occasionally, until tender. Approximately 1 to 1 1/2 hour. Make sure beans do not boil dry and add a little water as needed. When the beans are tender, drain and immerse them in cold water until cool, then drain well again.

Vicki's Hummus
2 cups cooked garbanzo beans rinsed and drained
3 cloves garlic chopped
1/4 cup lemon juice
1/4 cup olive oil
1 teaspoon sesame oil
2 Tablespoons freshly chopped parsley 
1/2 cup tahini
1 teaspoon sea salt
1 pinch cayenne pepper
1 pinch cumin powder

Serve with slices of cucumbers, wedges of tomatoes, slices of pita bread, or tortilla chips.