Tuesday, January 11, 2011

Recipe for Green Garbanzo Hummus with Sweet Mini-Pepper Dippers

Green
I loved this Green Garbanzo Hummus, especially when I ate it with the sweet mini-pepper dippers.
Have you tried Green Garbanzo Beans yet?  I wrote about this nutritious product a few months ago when I used them to make Brown Rice and Green Garbanzo Salad with Carrots, Parsley, and Pine Nuts.  This Green Garbanzo Hummus is my second recipe using these tasty little beans, adapted from a recipe on the side of the package.  Thanks to my sister Sandee for bringing the sweet mini-peppers to a party at my house, because they turned out to be a great flavor combination with the Green Garbanzo Hummus and the perfect vehicle for delivering it to my mouth!

Thaw two cups of green garbanzo beans before you start making the hummus.

Put fresh-squeezed lemon juice, olive oil, 4 T tahini, chopped garlic, 2 T water and salt in a food processor; then put the green garbanzo beans on top of the other ingredients.  

Process about 1 minute, or until the hummus is as smooth as you'd like it.  Taste and adjust seasonings adding more salt, lemon juice or tahini if desired, then pulse again (I added 2 T more tahini for the total of 6 T, but I like tahini a lot.)   If the dip seems too thick add 1 T more water and pulse again. Serve with sweet-mini-peppers sliced in half lengthwise to make "dippers." 

Full blogging disclosure, these Garden Green Garbanzo Beans were sent to me as a sample by the company.  I rarely accept food samples, but I had seen the product at Costco and knew I wanted to try them when I got the offer.  For the record, I never write about food products unless it's something I'd happily buy myself.

Green Garbanzo Hummus with Sweet Mini-Pepper Dippers
(Makes about 2 1/2 cups hummus; recipe adapted slightly from one found on the package of Garden Green Garbanzo Beans.)

1/4 cup fresh-squeezed lemon juice (original recipe had 1/2 cup; I thought it was too tart when I made it that way but use more if you like)
6 T olive oil + more for serving
4-6 T tahini (I used the full 6 T, but I really like tahini)
2 T finely minced garlic
2 T water + 1-2 T more if needed
3/4 tsp. sea salt
2 cups green garbanzo beans, thawed if frozen

Put lemon juice, olive oil, 4 T tahini, garlic, 2 T water, and sea salt into the food processor fitted with a steel blade.  Add green garbanzo beans on top of other ingredients, then process about 1 minute, or until the hummus is as smooth as you'd like it.

Taste for seasoning and add more lemon juice, tahini, or salt if desired.  (I added 2 T more tahini, for a total of 6 T.)  If the hummus seems too thick add 1-2 T more water.  Pulse again several times if you add things to the hummus.

Serve cold or room temperature, with a little olive oil drizzled on top.  Green Garbanzo Hummus is good with sweet mini-pepper dippers, celery, carrot sticks, pita bread, or whole grain crackers.  Hummus will keep in the fridge for at least a week, although this probably won't last that long.


South Beach Suggestions:
Garbanzo beans are a wonderful low-glycemic food for the South Beach Diet, but recommended serving size is 1/3 to 1/2 cup for phase one.  Use sweet mini-pepper dippers or celery for phase one and eat with carrots, pita bread, or whole wheat crackers for phase 2 or 3.


More Interesting Takes on Hummus:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Parsley Hummus with Whole Wheat Pita Chips from Kalyn's Kitchen
Black-Eyed Pea Hummus with Olive Oil and Sumac from Kalyn's Kitchen
Roasted Red Pepper Hummus from Pinch My Salt
Hummus with Caramelized Onions from [No Recipes]
Raw Cashew Hummus from Gluten-Free Goddess
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.) counter customizable free hit

19 comments:

  1. It looks like a fun hummus for St. Patrick's Day! I have never had green garbanzo beans and wouldn't think they would be frozen. Why is that?

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  2. I love the green garbanzo beans! I haven't seen those yet. Now I have to try them. Great post Kalyn!

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  3. Liz, I assume they are frozen just so they stay good longer, otherwise it would be a pretty perishable product. You could definitely use freshly shelled green garbanzos if you were lucky enough to find them.

    Thanks Maria. They are really tasty. It's a big bag, but they seem like they stay good a long time in the freezer.

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  4. I love this! I make a green garbanzo bean puree that goes great with salmon. I can't wait to make this.

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  5. I love hummus and make it often but have never tried it with green garbanzo beans...Your recipe sounds really yummy!

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  6. I've roasted fresh green garbanzo beans, but I've never seen them frozen! I'll have to keep an eye out for them because I really enjoy the fresh ones when I can find them!

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  7. Now if only I could FIND green garbanzos...somewhere... I've used black garbanzos though! Not quite the same and not as pretty. Great hummus!

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  8. This looks great, thanks for the recipe. I'm crazy about hummus and I think this is a fantastic way to use green garbanzo beans...which are becoming more widely available. I previously wrote about the beans and their growing popularity...fresh green chickpeas are the new edamame.

    http://nutritionunplugged.com/2010/05/fresh-green-chickpeas-are-the-new-edamame/

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  9. I have a question about olive oil. Could you tell me what a good 'finishing' oil is? What brand or whatever? I use extra virgin olive oil but I just buy a store brand and I know some of them are a lot tastier than others. Can't wait to try the green garbanzo beans!

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  10. Chris love the sound of green garbanzo puree with salmon!

    Thanks Nancy; I loved it!

    Nicole, in Salt Lake I can get them at Costco. Haven't looked anywhere else but I'd guess this is a product that will become more and more available.

    Joanne, see note above about Costco; that's where I first saw them. I'm intrigued by the idea of hummus with black garbanzos.

    Janet, thanks for chiming in.

    Lucy, I think olive oil is a matter of personal taste. I go to a store in Salt Lake that let's you sample the oil oils (they have a "tasting bar" for olive oil and vinegar, love it.) My favorites for finishing oil tend to be the Greek olive oils, but there are many good ones.

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  11. I love these green garbanzo beans - but we get it for a very short time here, during winter....must make such a lovely tasting hummus. I just posted a roasted red pepper hummus - was lovely too

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  12. Miri, I haven't had the fresh green garbanzos, but if they only last for a short time I'm guessing that's why this company had the idea of the frozen ones.

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  13. What a great idea and your presentation is absolutely beautiful! I recently read about green garbanzo beans in a cooking magazine, but haven't yet looked for them in my local stores. Now I have a reason to! Thank you so much for sharing this!

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  14. I didn't even know there was such a thing as green garbanzos! I love hummus so I will look for them!

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  15. Love the color of this hummus: bright and cheerful, perfect for a winter day. I will look for frozen green chickpeas in our stores.

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  16. I need to look for those green garbanzos at Costco. I keep meaning to try them, and this hummus looks easy and delicious.

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  17. This is so interesting to read! Indians use fresh green chickpeas to cook and we usually make a curry but this is a great alternative. Love your innovative recipe! :)

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  18. Hi, first time here, I never seen these beans, they really look like green chickpeas, and the colour is beautiful!

    Not sure if I can find them in New Zealand or Italy, but nice to know that they exist.

    ciao

    Alessandra

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  19. I found frozen green garbanzos at whole foods market!

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