Garbanzo Beans

 

garbanzo

 

 

 

 

 

 

 

 

Homemade Hummus

  • 3 cups dry garbanzo beans, soaked overnight

  • 1 pinch baking soda (optional)

  • 1/2 cup extra-virgin olive oil

  • 3/4 cup tahini paste

  • 1/4 cup fresh lemon juice, or more to taste

  • 1 large clove garlic, minced, or more to taste

 

 

  1. Rinse the garbanzo beans and and place in a pot. Fill with enough water to cover by at least 1 inch. Add baking soda, if using. Bring to a boil and then simmer over medium heat until the beans are very soft, 1 1/2 to 2 hours.
  2. Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish. Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth, adding 1/2 cup of olive oil gradually. Add some of the reserved water if needed to help it blend. Add the tahini and blend in along with the lemon juice. Blend in the garlic, cumin and salt.
  3. Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil.

CRISPY ROASTED CHICKPEAS (GARBANZO BEANS)

  • One 15-ounce can garbanzo beans ( or 2 cups of soaked & cooked garbanzo beans)
  • 1 1/2 tablespoons olive oil
  • Salt
  • Spice blend of your choice

Preheat oven to 400F. Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towl on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels. Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn. Season with salt and spice blend.

 

Greek Garbanzo Bean Salad

  • 2 (15 ounce) cans garbanzo beans,drained
  • 2 cucumbers, halved lengthwise and sliced
  • 12 cherry tomatoes, halved
  • 1/2 red onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can black olives, drained and chopped
  • 1 ounce crumbled feta cheese
  • 1/2 cup Italian-style salad dressing
  • 1/2 lemon, juiced
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground black pepper
Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.