After I made that creamy greens dip/soup, I thought about all the uses for garbanzo beans to add creaminess to dishes. Think about it: you can switch from eating dairy (something high in fat, cholesterol, and linked to prostate cancer and increased fracture risk) to beans, which lower cholesterol/inflammation/blood pressure/blood glucose and diabetes markers all kinds of bad things. #winning
I mashed up a bunch of these chickpeas and added some tahini and garlic powder and pepper to make a thick paste. I guess I can only use it for savory dishes now; should have waited on the garlic/pepper. I’ve had really good chocolate chip cookies with the main ingredient being garbanzo beans. Today I made an amalgamation risotto type dish. I had Farro lying around, so I used that as the grain. I sautéed frozen broccoli and collards, garlic and onion together, added the farro, and made a tangy sauce by mixing a portion of the bean paste with apple cider vinegar until it became a more mix-able consistency, added some orange zest and a pinch of salt. It was super creamy and… risotto-y. If you don’t have orange zest that’s fine, experiment! If I peel an orange to eat it, I often just freeze the peel so I can use it at times like these. The peel is the most antioxidant-rich part of the fruit, might as well not waste it. I plan on doing all kinds of creamy dishes using garbanzo beans instead of cheese over the course of the next week with this paste.
February 2, 2016 at 3:36 am
This is so smart! I’m stoked to try this. I always think of cashews for creaminess, but this makes so much sense and sounds delicious
February 3, 2016 at 1:08 am
Thanks my dear, I am excited for you to try it too, yum!