Bush’s Best Garbanzo Beans, 16 Ounces Per Pack, 12 Per Case

Bush's Best Garbanzo Beans delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Hummus and dips: Blend with tahini, lemon juice, garlic, and olive oil for classic hummus, or mash with roasted red peppers for a smoky dip.
Salads: Toss drained beans into grain bowls, green salads, or Mediterranean chickpea salads with cucumber, tomato, feta, and vinaigrette.
Soups and stews: Add to minestrone, Moroccan harira, Indian chana masala, or any broth-based soup for protein and texture.
Roasted snacks: Season drained beans with spices and roast at 400°F until crispy for a crunchy, high-protein snack.
Curries and tagines: Simmer in coconut milk, tomato, or spice-based sauces where the beans absorb flavor while maintaining their shape.
Veggie burgers and falafel: Mash and combine with herbs, spices, and binders for plant-based patties or fried falafel.

Who Would Benefit

• Foodservice operators and cafeteria managers who need a reliable, case-quantity supply of garbanzo beans for daily menu production
• Meal prep enthusiasts and batch cooks who incorporate chickpeas into weekly plans for salads, bowls, and dips
• Plant-based and vegetarian home cooks who rely on garbanzo beans as a primary protein source
• Caterers and event planners running Mediterranean, Middle Eastern, or Indian-inspired menus
• Budget-conscious shoppers looking for shelf-stable protein that stores well and reduces grocery runs

Product Highlights

• 16 ounce cans, 12 per case for consistent supply
• Firm, creamy texture that holds shape during cooking, roasting, and pureeing
• Ready to use; no soaking or long cook times needed
• Lightly salted brine for balanced flavor that adapts to any recipe
• Good source of plant protein and dietary fiber
• Shelf-stable for convenient pantry storage

Preparation & Use

Drain and rinse the beans under cold water to remove excess sodium from the brine before adding to recipes. For salads and bowls, they can be used immediately after rinsing. For soups and stews, add during the last 15 to 20 minutes of cooking so the beans heat through without breaking down. To roast, pat the drained beans thoroughly dry with a clean towel, toss with oil and seasoning, and spread in a single layer on a sheet pan at 400°F for 25 to 30 minutes, shaking halfway through. For hummus, blending while the beans are still slightly warm produces a smoother texture.

Common Applications

Garbanzo beans appear across a wide range of global cuisines. In Middle Eastern cooking they anchor hummus, falafel, and fattoush salads. Indian kitchens use them for chana masala, chaat snacks, and curried side dishes. Mediterranean and Greek recipes pair them with olive oil, lemon, and herbs or fold them into hearty grain plates. In Western menus they show up in minestrone, three-bean salad, and vegetarian chili. Their neutral, slightly nutty flavor makes them a versatile base that absorbs marinades, spices, and dressings without overpowering other ingredients.