So far I’ve had 14/41 garbanzo beans sprout! Which is about 34%. We bought the beans from a local natural food store for very cheap and I soaked them over night in water, then potted them up! I think we’re going to go get some more so that we can grow these after we move!
Today: All you need to turn a can of chickpeas into the most versatile dip around is a food processor and a little creativity (and some good olive oil won’t hurt, either).
Here’s how to make it:
1. Choose your flavor. I like to evaluate my fridge and pantry to see what needs to be used up. I might find a half-used jar of pesto or a spice blend and decide to mix it in. If you’re not a huge fan of chickpeas — or you’re tired of classic hummus — you can replace up to half the quantity with roasted vegetables. I’ve found that starchier veggies like sweet potatoes, beets, or carrots (pictured here), work best. Chop carrots or sweet potatoes, toss with olive oil, salt, and pepper, and roast in a hot oven, between 375° and 425° F, until soft and caramelized. For the beets, wrap them in aluminum foil and roast until tender, 35 to 50 minutes. Peel the beets once they’re cool, then give them a rough chop.
2. Bust out your food processor. To make good hummus, you’ll need to purée the mixture until it is super smooth. Chickpea mash can be tasty, but that’s not what we’re going for here.
3. Combine everything. Dump around 2 cups of chickpeas (or, if you’re going the vegetable route, 1 cup chickpeas and 1 cup roasted vegetables), around ¼ cup of olive oil, a few dollops of tahini, the juice of a lemon, a chopped garlic clove, and a large pinch of salt into the bowl. Add spices, like smoked paprika (shown here), za’atar, or cumin.
4. Blend it. The mixture will come together fairly quickly, but let the machine keep running. Depending on your food processor, this can take between 1 and 4 minutes. Once the hummus is silky smooth with no visible chunks, taste it. Bland? Add more seasoning and salt. Flat? Add some more lemon juice and olive oil.
5. Make it last. Hummus is the queen of versatility. Spread it on sandwiches, eat it with pita chips as a snack, or dollop it on your salad. You can’t really go wrong — just keep it away from your dessert.
This addictively crunchy travel snack has high protein and fiber content to keep you full and nourished while you’re in flight. Bonus: Cayenne pepper provides a metabolism boost with a touch of spice. Pack this snack in Ziploc bags and you’re ready to go!
To Make: Heat the oven to 400F and place a can of chickpeas, drained, in a bowl. Toss with 2 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon chili powder, ½ teaspoon cayenne pepper, and ½ teaspoon salt, until well coated. Spread the chickpeas onto a baking sheet in a single layer and bake for 30 minutes.
After I made my first batch of infused salts, a friend asked me for genius ideas as to how she could use them. Though there are a bunch of fun ways to get savory with salt both as a food and as a DIY beauty product (more on that front soon!), this hummus perfectly showcases the herby fullness of rosemary and citron’s sunny tang.
It’s a mild dip (no tahini involved), brightened by yogurt, fresh lemon juice, and gently sautéed garlic with the olive oil it was cooked in. Best part? It takes 5 minutes to make if you’ve got pre-cooked chickpeas, and lasts throughout the week for perfect lunch- and snack-times.
My mother used to make crunchy chickpeas as a snack when I was young, we didn’t have a lot of cash so she’d make this instead of buying more expensive snacks. And now I have money, and I’m still making them!
I soaked these the night before I cooked them in my pressure cooker for about 12 minutes. Dried them off in some paper towels and made a rub with garlic powder, nutritional yeast, paprika, cayenne, onion powder, salt and pepper, drizzled with a bit of olive oil.
Pop them in the oven at 350 for 40 minutes and you’ve got an amazing snack to crunch on. My biggest problem with them is I never seem to make enough for them to last longer then a couple of days.
Garbanzo beans are a great source of dietary protein. Vegetarians would do well to add garbanzo beans to their diets. When paired with whole grains, garbanzo beans provide a source of protein comparable to that of meat or dairy products, without the worry of saturated fat or cholesterol. One cup of garbanzo beans supplies roughly 27 percent of daily protein requirements.
Garbanzo beans, like other legumes, are rich in dietary fiber. Garbanzos contain both soluble and insoluble fiber. Each type of fiber works in different ways to keep the body in healthy, working order. Soluble fiber works in the digestive tract to move excess cholesterol out of the body. Insoluble fiber helps to prevent constipation and other digestive disorders. One cup of garbanzo beans supplies almost half of the recommended daily allowance of dietary fiber.
Garbanzo beans contain significant amounts of the trace mineral manganese. Manganese plays an important role in energy production. It’s also an important component in the body’s antioxidant activity.
Garbanzo beans are also a good source of folate. This nutrient is vital for women of childbearing years. Consuming adequate levels of folate prior to pregnancy can prevent certain birth defects, such as spina bifida. One cup of garbanzo beans contains 70 percent of the RDA for non-pregnant adults.
Garbanzos beans are a good source of iron. Iron is important for energy production. Deficiencies often result in fatigue. Iron is especially important to menstruating women, as significant amounts of the mineral can be lost due to heavy periods.
Garbanzo Bean Fajitas Sauteed Garbanzo after rinsing and straining, add some Braggs Liquid Aminos and sprinkle packet of fajitas seasoning while cooking Finished with fresh red bell peppers also sauteed with fajitas seasoning and lemon topped with Spinach and strawberries for color and flavor
I prefer switching up tomatoes in place of strawberries sometimes…nice flavor switch up and healthy!
simple raw spinach and garbanzo bean sauce over pasta
as the hot weather approaches, i find myself craving more and more raw foods. it is great because they generally take less time to prepare and they don’t turn our apartment into a sauna. win. we made pasta tonight too. it is tricolored, contains veggies and i think i’m addicted.
1 can garbanzo (chickpea) beans, drained and rinsed
2 large bunches of spinach
2 cloves garlic
¼ c nutritional yeast
1/8 c oil
1 tsp soy sauce
¼ c soy milk
1 tsp oregano
¼ tsp salt
½ box pasta
1. combine all ingredients except pasta in a food processor. process until a pesto-like consistency.
2. cook pasta. drain. toss with sauce, a shake of salt and pepper.
i wanna start eating healthier, do you have any tips or good meals to eat? merci bcp! x
the easiest way to do that is center all your meals around vegetables! salads with additions like avocado, garbanzo beans and pumpkin seeds are really good ways to get protein while eating a meal of mostly greens. not to get on my soapbox here but….