|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!
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.
(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.)