Description
Garbanzos and chickpeas are the same bean. These are the large pale kabuli type, and they're the slowest thing in the cupboard to cook – soak them overnight and give them longer on the stove than seems reasonable.
A pinch of baking soda in the water softens them properly and loosens the skins, which is the difference between smooth hummus and grainy hummus. And falafel is made from soaked raw chickpeas, never cooked ones, or the mixture won't hold together. Grown in the Columbia Basin in Washington, identity preserved and traceable to the farm.
Ingredients
Garbanzo beans.
Allergens
Free of all nine major U.S. allergens.
Certifications
Non-GMO Project Verified. Identity preserved. Kosher Certified.
Storage
Store tightly sealed in a dry place. Older beans take longer to cook.
