In Israel, hummus is treated as a blank canvas for all sorts of toppings. This Complete Hummus begins with a great recipe for basic hummus—dried chickpeas soaked overnight and blended with tahini, lemon juice, and garlic—which are topped off with a pool of spicy lemon-cumin-hot pepper sauce, drizzles of olive oil and raw tahini, and a sprinkle of parsley and chopped onion, and even whole chickpeas if you'd like. More

To combat chickpea fatigue, Yotam Ottolenghi chef and author of Plenty created this reimagined take on a vegetarian classic, a humble preparation of sautéed chickpeas. His Chickpea Sauté with Greek Yogurt incorporates flavors that are both expected—garlic and cilantro—and one that is entirely new—caraway and mint. More

This is a very dense, not-too-sweet cake with a nice chocolatey flavor. It's also pretty healthy, packing tons of fiber from the garbanzos and protein from the eggs, and is actually a really nice breakfast sweet. It keeps well in... More

How does this sound: a soup that takes five minutes to cook but tastes like the effort of several hours? That's the gist of this recipe from Rozanne Gold's latest book, Radically Simple. More

Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. While Ina Garten is far and away my favorite Food Network host (oh, to have her barn), Giada De Laurentiis is growing... More