Split Baby Garbanzo Hummus Trio

Split Baby Garbanzo Hummus Trio

InHarvest Split Baby Garbanzo Beans inspired this delicious exploration of hummus—from the traditional Middle Eastern favorite to an Asian-spiked version and a Latin-infused one. Each variation stars the creamy texture and nutty flavor of this quick-cooking legume.

InHarvest Products Used

Ingredients:

Traditional Hummus

Yield: 3 cups

  • Water, as needed
  • 8 oz. InHarvest Split Baby Garbanzo Beans
  • 1 t. chopped garlic
  • ¼ c. tahini paste
  • ¼ c. lemon juice
  • ¼ c. olive oil
  • 2½ t. kosher salt

Thai Red Curry Hummus

Yield: 3 cups

  • Water, as needed
  • 8 oz. InHarvest Split Baby Garbanzo Beans
  • 1 t. fresh peeled minced ginger
  • 2 T. Thai red-curry paste
  • 2 T. lime juice
  • ½ c. unsweetened coconut milk
  • 2½ t. kosher salt

Chipotle Lime Hummus

Yield: 3 cups

  • Water, as needed
  • 8 oz. InHarvest Split Baby Garbanzo Beans
  • 2 T. chipotle chile in adobo sauce
  • 2 T. lime juice
  • ½ c. crema or sour cream
  • 1 T. ground cumin
  • 2½ t. kosher salt

 

 

Directions:

Traditional Hummus

  1. Soak InHarvest Split Baby Garbanzo Beans overnight in unsalted water 4” above beans.
  2. Drain beans. Bring a pot of unsalted water (4” above beans) to a boil. Reduce heat and simmer beans until very tender. Drain beans, reserving cooking liquid. Let beans cool.
  3. In the bowl of a blender, purée garlic, tahini, lemon juice, olive oil and salt. Add beans to the blender and purée, adding only enough cooking liquid as needed to achieve desired consistency (about ¾ c. for best results).
  4. Adjust seasoning as needed.

Thai Red Curry Hummus

  1. Soak InHarvest Split Baby Garbanzo Beans overnight in unsalted water 4” above beans.
  2. Drain beans. Bring a pot of unsalted water (4” above beans) to a boil. Reduce heat and simmer beans until very tender. Drain beans, reserving cooking liquid. Let beans cool.
  3. In the bowl of a blender, purée ginger, curry paste, lime juice, coconut milk and salt. Add beans to the blender and purée, adding only enough cooking liquid as needed to achieve desired consistency (about ½ c. for best results).
  4. Adjust seasoning as needed.

Chipotle Lime Hummus

  1. Soak InHarvest Split Baby Garbanzo Beans overnight in unsalted water 4” above beans.
  2. Drain beans. Bring a pot of unsalted water (4” above beans) to a boil. Reduce heat and simmer beans until very tender. Drain beans, reserving cooking liquid. Let beans cool.
  3. In the bowl of a blender, purée chipotle in adobo, lime juice, crema or sour cream, cumin and salt. Add beans to the blender and purée, adding only enough cooking liquid as needed to achieve desired consistency (about ½ c. for best results).
  4. Adjust seasoning as needed.