Barbonzo Beans and Hummous

January 25, 2011

Hello loyal muffin-bites readers!  I’m Sarah B. and I just made two chickpea dishes that I wanted to share with you.
The back-story on my chickpea overload:  I’m currently a graduate student in library school (woot woot!), and I’m an officer of a student group.  We had an unfortunate situation recently that involved a miscommunication when we ordered t-shirts, and we got double the amount we thought we were going to get and then subsequently had to pay for said shirts.  This drained our bank account.  I was putting on an event where I had promised food for the hungry masses of graduate students and decided to go the inexpensive route and buy dry chickpeas and make a dish to bring in.
Now, I don’t have too much experience with making chickpeas, but I knew I wanted to feed hungry people so I probably bought about 15 or 20 CUPS of DRY chickpeas (to feed, I don’t know, perhaps 10 or 15 people… too many chickpeas).  Well, when one makes anything with dry chickpeas, one must soak them for several hours (preferably overnight).  Being a good chef, I did just that.  Sadly, after I had started soaking them, I learned something invaluable that I really probably already knew but hadn’t had it illustrated for me recently:  chickpeas expand in water.  I know, I know, shocking.  But, my many many little chickpeas turned into a GIANT pot of soaking chickpeas AND a many-quart crockpot (used as an overflow container).
Whoops.  Luckily I had an event, and people were going to eat all my chickpeas!  Wrong.  The event got postponed.  Sigh.  Now I had a million little soaking chickpeas that I had to do something with for real.  Actually, I would have had to make them all anyways, but it just added to the story I guess.  Well, I know two chickpea recipes:  1) something my sister told me and 2) hummous.  Here you go!
Barbonzo Beans
My sister gave me this recipe, and it’s really good.  I guess her friends started calling it Barbonzo beans, because she would make it for her friends and they titled it after her last name.
You will need:
  • Several tablespoons oil
  • 2 cloves garlic
  • 1 medium onion
  • 2 cans (15 oz each) chickpeas
  • 2 t cumin
  • 1/2 t chili powder
  • 1/4 t turmeric
  • Salt, to taste
  • Juice of 1 lemon
Then you…
  1. Heat some oil in a frying pan & put in a clove or two of garlic (cut up or minced or sliced) and an onion (chopped).
  2. If using canned chickpeas, open a can or two (15 oz each) of chickpeas, drain, rinse, drain and add to the pan when the onions have softened.
  3. If using dry chickpeas, soak for many hours (hopefully overnight), rinse, drain, boil in water for ~30-40 minutes or until soft.  THEN add to the pan (drained).*
  4. Add some cumin, chili powder, and then turmeric for color.  Salt if desired.
  5. If you have a lemon or lime, a squeeze of that is quite nice.
*I found that using a straining sort of utensil, pictured above, works really well here.

Well who knew hummous was so freaking easy?!  Not this girl.  Works better in a food processor, I’m told, but I only had a blender.
You will need:
  • 3/4 c vegetable oil
  • Salt, to taste
  • Juice of 1 lemon
  • 2 cloves of garlic
  • 1 can (15 oz) chickpeas
  • Tahini, to taste

Then you…

  1. Add vegetable oil to your blender (or food processor), a bit of salt (to taste), several tablespoons of lemon, and two cloves of garlic.
  2. If using canned chickpeas, open a can (15 oz) of chickpeas, drain, rinse, drain and add to the blender.
  3. If using dry chickpeas, soak for many hours (hopefully overnight), rinse, drain, boil in water for ~1 hour or more or until VERY soft.  THEN add to the blender (drained).
  4. Blend, but not so you wear out the motor.  If your blender is struggling, add a bit of water.  Blend a bit, and then scoop around in there with a fork or spoon, so you can get it as smooth as you want it (this is where the food processor comes in as being a bit more useful).
  5. I added some tahini to one batch but didn’t love it as much as the batch without it, so add that to taste.
I’m sure there are many variations on this, but I was pretty surprised at how easy this was.
Happy cooking!
Sarah B.

One comment

  1. sarah b – I think I will try your sister’s barbonzo bean recipe. For hummus, I think tahini makes the texture better – key is to make sure you stir it very well before adding.

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