Pedrosillano Garbanzo Beans
Don’t be fooled by their size! These unique garbanzo beans nearly double in size after soaking. Nicknamed "the hummus bean," our Pedrosillano chickpeas are preferred by hummus makers because they’re smooth and creamy, with a subtle nutty flavor. Also excellent in soups, salads and side dishes.
Cooking is as easy as 1-2-3
- Rinse, sort and soak: Pour chickpeas into a colander and remove any foreign material, such as sticks or tiny dirt clumps. Put rinsed chickpeas into a pan and cover with a few inches of cold water. Let them soak for 3-10 hours. Drain, rinse with cold water and cover with a few inches of cold water. (The soaking water absorbs some of the gas-producing sugars that are indigestible.)
- Bring to a boil and simmer for 1.5 to 2 hours
TIP: For each cup of driedgarbs, use 2.5 cups of water.
Yield: 1 cup raw = 2 cups cooked
No time to soak? Use this quick-cook method:
- Rinse and sort
- Cover chickpeas with a few inches of cold water. Bring to a boil over high heat. Remove foam. Lower the heat and simmer for about 2 hours. Stir occasionally and add water, if necessary.