How to Freeze Garbonzo Beans plus Hummus Recipe

GarbonzoWhy in the world would one soak and crock two pounds of garbonzo beans and freeze? It’s frugal and healthier to make your own garbonzo beans verses buying in a can. Have you checked out the price of a 14 oz. can lately? It’s nearly a dollar in our area. A pound of great value garbonzo beans cost $1.38 at Wal-mart, which is $2.76 for for six cups cooked. That’s over half the amount you’re saving if you buy garbonzos frequently for hummus, salads or soups. I’m further saving money by making my own hummus at home with the thawed garbonzo beans because I have twice the amount that I can purchase in the store.

Oh crock pot garbonzo beans, how I love thee and it’s so simple. Soak the beans overnight. Rinse, fill crock pot with water, add 1 T. kosher/sea salt, 1 T. oil if desired. Crock them on low for 8 eight hours. Completely cool, fill six labeled quart bags with approximately two cup portions with the liquid {ends up being a little less, like a can}.

And just for inspiration, I’ve been making Barefoot Contessa’s hummus recipe in a blender to achieve the smooth consistency like grocery store brands.  I’ve noticed most recipes suggest a food processor, but I find it’s not as smooth in a food processor. Try the blender and see how well you like it.

hummus

Homemade Hummus
 

Ingredients
  • 4 garlic cloves
  • 2 cups frozen and thawed chickpeas, drained, liquid reserved
  • 1 ½ teaspoons kosher salt
  • ⅓ cup tahini (sesame paste)
  • 6 tablespoons freshly squeezed lemon juice (2 lemons)
  • 2 tablespoons water or liquid from the chickpeas
  • 8 dashes Tabasco sauce

Instructions
  1. Add all the ingredients in a blender and blend until smooth.
  2. Drizzle a little extra virgin olive oil on top and with a sprinkle of paprika if desired.
  3. Taste for seasoning and serve with vegetables, crackers or pita chips of your choice.

What menu items could you use garbonzo beans?

 

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Comments

  1. Teresa Leonard says:

    I love your blog. I have a tip for you for a change. I’m from Louisiana, and I’ve crocked a many a pot of beans in my time.

    IT’S NOT NECESSARY TO SOAK THEM!!! Just toss those puppies in after a rinse and you are good to go.

    I will be making garbanzo’s soon, thanks to you. I do this ALL the time with pinto beans.

    • I have heard the contraversy to soak and not to soak to prevent gas. It seems like it should speed up the cooking process, especially on the stove top, but probably not necessary in the crock pot.

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