While looking on at clearance fruit and vegetable racks at Pete’s the other day, I came across a huge bag of fresh Garbanzo beans.
I had to ask the clerk what they were exactly. See, I’m used to the dried yellow variety or the ones in cans. The lovely Caron Golden, an expert on the many uses of fava and Garbanzos sent me her link to some great recipes. She advised to savor the garbanzos alone as snack to ‘taste the green’, and boy was she right!Be warned the shelling and popping takes a while, but the result is worth the effort. I decided to do a simple ‘hummus’ variation, served with quartered baked tortillas. I’m submitting this to Lori Lynn for My Legume Love Affair Eleventh Helping, created by Susan of The Well Seasoned Cook.
Fresh Green Hummus
2 cups shelled Garbanzo Beans
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon Spike salt free( I am restricting my salt intake)
or sea salt to taste
1 teaspoon garlic powder
chili oil to drizzle
2 tablespoons chopped cilantro
Tortillas baked and cut into quarters.
Shell Garbanzo beans. Lightly steam until just tender. Remove from heat. In a glass bowl with an immersion blender, puree beans, spices, cilantro, olive oil, and lemon juice. Place in serving dish. Drizzle hot chili oil on top. Serve with baked tortillas that have been quartered.
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