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Going gonzo for garbanzos

Nov./Dec. 2014 California Bountiful magazine



Garbanzo beans (aka chickpeas) are typically harvested in California in the late spring and summer, and are available canned throughout the year.

What's your favorite way to eat garbanzo beans? Chances are, hummus is the answer many of you will give.

There are plenty of tasty premade hummus varieties, but do-it-yourselfers can simply blend these ingredients in a food processor until smooth: one 15-oz. can of garbanzo beans, one peeled and smashed garlic clove, the juice of one lemon, 1/4 cup water, 1/4 cup roasted tahini, 1 tbsp. extra virgin olive oil and a big pinch of salt. Add extra lemon juice and salt as needed and enjoy!

Here are a few other garbanzo bean recipes from the California Bountiful archives for you to try:

For more information on garbanzos and other dry beans grown in the Golden State, visit the website of the California Dry Bean Advisory Board: www.calbeans.org.


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