1. Preparing Garbanzo Beans

2. You can cook the garbanzo beans two different ways: one is a quick way, the other is by soaking the beans overnight which is better for your digestion. This is how I prepare them, plus if you are going to make falafels, this is the way to go.
3. Place them in a large bowl and cover with filtered water. They will expand to over double their size, make sure you cover by several inches of water to allow for expansion.
4. Soak overnight for at least 12 hours then drain and rinse.

Quick method

1. Place the beans in a pot and cover with at least 2 inches of water above the beans and bring to a boil for 5 minutes.
2. Remove from the heat and let the beans soak in the warm water for 1 hour then drain the water and rinse.
3. Follow cooking the beans instructions below.

Cooking the beans

1. If you want extra smooth hummus you can do as Yotam Ottolenghi and Sami Tamimi do from their cookbook “Jerusalem” and remove the skins from the garbanzo beans.
2. Add soaked chickpeas to a large saucepan over high heat.
3. Covers the chickpeas by about 2 inches of filtered water and bring to a boil.
4. Reduce to simmer on medium heat for about 30 – 60 minutes or until soft. Depending on the type and freshness, some might take longer.
5. Skim off the foam and skins that float to the surface. They should be very fairly tender pressing between your fingers but not too mushy.
6. Pinch each bean to remove skins if desired.
7. While the chickpeas are cooking, prepare the salsa.

Roasted Multi-Pepper Salsa

1. Turn oven to broil.
2. Put all the peppers, jalapeño and onion on a baking sheet and place on the top rack of the oven.
3. Set the timer for 5 minutes and turn everything over with tongs.
4. Set the timer for 3 more minutes and then check on the onion, anaheim, poblano, and jalapeno. If they have a nice char, take them out and put them into a covered dish or a rolled short paper bag to steam for at least 10 minutes..
5. Flip the bell peppers over and roast for 12 to 18 more minutes. Check on them a couple times. You want them to be wrinkled and charred.
6. Put the bell peppers into a covered dish or a rolled short paper bag to steam for at least 10 minutes.
7. Add the garlic into a food processor and turn it on until it sticks to the sides.
8. Add the onions, cilantro and jalapeño and pulse until slightly chunky.
9. Pour into a medium sized bowl.
10. Add the lime and salt.
11. Remove the skin, stem and seeds from all the peppers and dice into small squares, add to the onions and stir well.

Hummus

1. In a food processor or blender, add 1 cup of salsa and all the ingredients for the hummus and puree until really smooth.

2. Pour into a bowl and smooth out the top then add some salsa on top.
3. Drizzle with a little olive oil.

Baked Pita Chips

1. Turn down the oven to 350 degrees
2. Cut each pita into 8 triangles and place on one side of a parchment lined baking sheet.
3. Drizzle with olive oil and salt and gently toss.
4. Bake for 10 – 12 minutes or until crispy.