Reddit mentions: The best dried garbanzo beans

>B-b-b-b-b-b-b-bonus #1 Make your own damn hummus

I decided to include one of my favorite easy recipes to make. I love middle eastern food, but living in the middle of nowhere midwest makes that hard to come by round dese parts. This recipe + the following falafel/tzatziki makes my friends think I am some sort of food wizard, but it is criminally easy.


>Preperation

1. Purchase Garbanzo beans, Lemon, Garlic, Tahini (if you want to go balls to the wall. It is worth it. It gives it like this peanut butter taste. That makes my mouth happy.), Olive Oil
   
   >Cooking
   
   
   
2. Soak about 2 cups of the beans in water over night
   
3. drain
   
4. You can boil them for a bit to make them softer but it is not needed
   
5. Blend in a food processor with 2 cloves of garlic, some lemon juice, 2 tablespoons of olive oil and tahini.
   
6. serve
   
7. If it is dry add a bit more olive oil.
   
   You can add any spices you want to this. The liquid aminos gives it a really neat flavor.

Every night I have a base of either quinoa or rice, prepared in my rice cooker with various vegetables and spices. If rice, I'll roll it up with nori for homemade veggie rolls.

With dinner I have a 12 ounce glass of water with two tablespoons of flax and one tablespoon of chia.

I buy my pinto beans and black beans loose in bulk at the local grocery store when picking up my vegetables, usually around 5 or 6 pounds of each at a time.

Cumin, garlic powder, tahini, and dry garbanzo beans go for a good homemade hummus in a food processor. Needs a fresh lemon or two squeezed into the tahini. Original recipe had olive oil and salt, I leave out the oil entirely and either cut the salt down to a dash or none at all.

I keep oats and almond meal on hand to make pdb cookies with the same food processor, just add a banana or two, cinnamon, nutmeg, almond butter, and raisins if you like. The original recipe called for dates and I said eat me I'm doing raisins.

I got peppermint in bulk to make tea with, both by itself as well as mixing with chamomile, mugwort, etc.

I keep almost all of the above in these convenient cereal containers to both extend shelf life, shelf space, and remove any branding or advertising. Mason jars are also awesome!

Don't forget you can dehydrate your own food as well!

Edit: I don't work for Amazon, I just live no-car and order like this to survive!

Most recipes call for canned, although if you have an Instant Pot, all you have to do is dump in dry beans & pressure-cook them in the IP with some water (same result as the canned kind, but you control the salt & freshness!). Depending on how you like your beans done (firmness & flavor), you can do something like a cup of dry chickpeas, four cups of water, a couple bay leaves, and some garlic cloves. Do a manual cook on high pressure for 40 minutes and then a natural pressure release. Adjust the time (and flavorings) as needed, to your preferences & for whatever recipe you want to use them for (I don't recommend garlic & bay leaves for the cookie recipe!! lol).

I buy dry chickpeas in bulk & store them in a food-safe 5-gallon bucket with a gamma-seal lid (a type of screw-on lid that doesn't require a tool & has a seal built-in). They're good for a year or so that way. A lot of places sell the one-pound Goya bags in the Spanish/Mexican section of the grocery store for about a dollar. Or if you want fancier ones, Amazon sells them in larger quantities:

https://www.amazon.com/Garbanzo-Chickpeas-Verified-Non-Irradiated-Certified/dp/B001PEWJWC/

You can make hummus in bulk & then store it in snack-size packs in your freezer for up to four months. I do a lot of little meal-preppy things like this with my Instant Pot. Like, I make hummus all the time, I make yogurt all the time (for parfaits, homemade froyo, etc.), I make hardboiled eggs all the time (those go into hardboiled eggs for snacks or in ramen, sliced into salads, chopped into egg salad for sandwiches - with or without curry, chopped into potato & egg salad as a side, deviled eggs, etc.). Lots of rabbit holes to go down with the Instant Pot!

Sure. This stuff is supposed to help the flavor of lentils and help digestion. Heat in ghee and fry beans in it for a minute.

I've bought split pea 4lbs $15.

garbanzo Takes a long time to cook to soft. Pressure cooker?

I bought some brown lentils, but they weren't split, and still had the shell. Little more chewy than I like.

These were a very good no soak substitute for navy beans. Bit pricey.

I tried these in chili and they were good. No soak. Small, sweeter than kidney. Fast cook.



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I've been using chili and white chili kits from the grocery store, a pound of beans, a bit of chicken for meat, diced tomato, onion, peppers, and any other vegies I want to use up.

Make your own! It's super healthy and cheap, much cheaper than buying it premade. I'm actually making some right now!

Ingredients:

• Dried Chickpeas (maybe theres cheaper options). Boil ~1 lb for ~5 minutes, then simmer for an hour. They will double in weight and volume after absorbing water
  
• Add beans and Sesame Seeds (Tahini if you don't have a good blender) to a blender.
  
• Add some lime/lemon and a mixture of turmeric, cumin, garlic, salt, cayenne, Italian, etc spices
  
• Add other veges like carrots, tomatoes, red pepper, etc. But not a lot, otherwise will overwhelm taste.
  
• Blend and serve!
  
  Edit: and water so your blender doesn't overheat!
  
  Eat with veges or as a meal topping

Buy an instapot pressure cooker and get some dried beans of all varieties. Pair the beans with rice and you have a complete protein! I am in romantic love with my pressure cooker. I'd recommend making chili in it right off the bat. (You'll need diced tomatoes, beans, onion, chipotle peppers and chili or taco seasoning. Split pea soup is also stupid easy and very affordable.


You can also get a seed sprouter and the seeds for it for some produce in your diet. I also like sprouting mungbeans. And it's getting a little late in the season to plant I think but consider starting a tomato plant.

>classic hummus

I've been making my own Hummus for about a year and a half now, and I've been pretty pleased with it, it has far less oil too. I buy the ingredients online, I could get canned chickpeas locally, but couldn't get Tahini. Canned chickpeas are about 99c a can in most grocery stores if you go that route.

5lb of Organic Chickpeas $14.95 - - a whole hell of a lot of chickpeas. It lasts me ~2 months making a batch a week.

2 16 OZ jars of Tahini $10.49 which is enough for 5-6 batches of Hummus.

• 2 cups dry chickpeas (or 2 16oz cans canned).
  
• 1/2 cup to 1 cup tahini depending on taste.
  
• 1/2 cup to 1 cup lemon juice
  
• 1 tsp baking soda to add to water while cooking chickpeas
  
• 1 tsp salt, more to taste
  
• 2 cloves garlic or 1tbs prepared garlic
  
• Pepper, Cumin, Parsley, to taste.
  
  I cook 2 cups dry chickpeas, which will fill up a 5 cup food storage container no problem, which is a LOT of hummus.
  
  Chickpeas are beans, so they need to soak. Soak them in water overnight, then drain, put in a pot of fresh water, add a tsp of baking soda and simmer for ~2 hours. You want to cook them until the skins are dissolved and they're really soft, which is the key to smooth hummus. Once they're done, drain them.
  
  Mix about 1/2 cup Tahini with 1/2 cup lemon juice (2 lemons give or take if you use fresh) and 2 cloves garlic (or about a tablespooon of chopped garlic) and put in a blender or food processor and blend for a bit. Add salt and pepper, and optionally you can add parsley and cumin and/or greek seasoning. Add the cooked and drained chickpeas and blend until smooth. Add a bit more lemon juice or water if it's too thick for you.
  
  More Tahini will give the hummus a deeper and richer flavor, but nutritionally Tahini is a bit like peanut butter, so the more Tahini the more calories/fat it's going to have. It's still reasonably healthy, just higher in calorie.
  
  Tastier than store bought Hummus and generally healthier because most store bought hummus uses some form of vegetable oil and sesame flavoring rather than actual tahini, so it has more fat in it.
  
  
  

organic chickpeas, $2.99 for 1620 calories

Thats 540 calories per 60 cents, already beat your bean beef burrito with healthier nutrition.

You know that diets around the world (not inherently USA) tend to be more vegetarian in comparison because they're cheaper........ (I'm talking India, Asia, Latin America, Africa)

Just because you have a person that has difficulty doing it doesn't mean you shouldn't consider it yourself

Gosh, that food desert thing sounds really dire.

Rice.

Beans.