by Trans Chef

As a kid, I don’t think I ever saw garbanzo beans outside of a salad bar at a restaurant. All the adults would say, ‘Oh, I love these little chickpeas,’ but for the life of me, I could never understand why because they simply tasted like little balls of flavorless sand. Looking back, I don’t remember anyone buying them for home use either, as whole beans or as hummus. I’m sure there was hummus and garbanzo beans sold in stores at the time, but it wasn’t something people really did outside of the cities in the 70s/80s. Sadly, it would be more years than I care to admit before I would truly explore the many wonderful uses of garbanzo beans and the MANY health benefits that come with them.

Consumers of chickpeas and/or hummus have been shown to have higher nutrient intakes of dietary fiber, polyunsaturated fatty acids, vitamin A, vitamin E, vitamin C, folate, magnesium, potassium, and iron as compared to non-consumers.

While garbanzo beans (chickpeas) are used in a number of countries for everything from flour to vegan mayo and dairy-free baked goods, to flour and curries, today we’re going to focus on one of the easiest and most well-known in America: hummus. Hummus is a wonderful tool that every chef, caterer, and/or home cook should know because it’s inexpensive to make, can easily be made in large batches, takes mere moments to make, and it can also be dressed up in endless ways.

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