Recipes from Paradise Creek Brewery in Pullman, created by Chef Mike Hayton ’91

[Directions to Paradise Creek Brewery]

Sun Dried Tomato Hummus

2 cups Hinrichs Trading Company garbanzo beans

⅛ cup olive oil

⅛ cup water

¾ cup sundried tomato with oil

3 tbsp minced garlic

1 tbsp cumin

1½ tbsp paprika

2 tbsp lemon juice

3 tsp minced fresh parsley

salt & pepper to taste

In food processor, mix garbanzos, water, and oil until smooth and transfer to mixing bowl. Process garlic and sundried tomatoes until it turns into a nice paste. Add to garbanzos. Mix well in bowl and add remaining ingredients. Mix well and salt and pepper to taste. Serve with your favorite crackers or pita bread.

Roasted Garlic Hummus

2 cups Hinrichs Trading Company garbanzo beans

⅛ cup olive oil

⅛ cup water

¼ cup tahini

½ cup roasted garlic

3 tsp minced fresh parsley

salt & pepper to taste

Pre-heat oven to 400°F. Oil ¾ cup of garlic cloves, put on baking sheet and cover with foil. Roast garlic in oven for 15 minutes. Uncover and cook 5 minutes more. Remove and cool. When cooled put in food processor, make into paste, and set aside. In food processor, mix garbanzos, water, and oil. Mix until smooth and transfer to a mixing bowl. Add garlic and parsley and mix very well so roasted garlic and garbs blend together. Salt and pepper to taste and serve with your favorite crackers or pita bread.

Asian Chickpea Salad

1½ lbs spaghetti or angel hair pasta

¾ cup Hinrichs Trading Company garbanzo beans

½ cup slivered carrots

½ cup blanched broccoli

½ cup red bell pepper

½ cup diced cucumber

3 tbsp minced cilantro

toasted sesame seeds for garnish


3 cups mayonnaise

¼ cup + 1 tbsp sesame oil

¼ cup + 1 tbsp rice wine vinegar

3 tbsp soy sauce

2 tbsp sugar

2 tbsp minced ginger

2 tbsp crushed red pepper

1 tsp orange zest

juice from ½ a lime

Make dressing first so flavors can blend. In a large mixing bowl, add all dressing ingredients and whisk together until well blended. Cut vegetables to your liking and set aside. Prepare pasta according to instructions. Stop cooking the noodles by running cold water over them, drain, and set aside. Add dressing to noodles and mix well so all noodles are coated. Add vegetables and mix well again. Add more dressing if necessary and top with toasted sesame seeds and cilantro. Serve in bowls with your favorite bread.

Sauteed Garbanzos

from Tim Steury, editor of Washington State Magazine

Very simple and delicious.

Cook garbanzos or if using canned, drain and rinse.

Heat 2 tablespoons olive oil in iron skillet.

Sauté garbanzos and a couple (or two or three) cloves of garlic over medium heat, stirring frequently, until golden.

Line plate with paper towel and pour garbanzos on it to cool.

Sprinkle with salt and pasilla chile powder, cayenne, or whatever suits your taste buds.

Chickpea fries (panisses)

from Larry Clark, assistant editor of Washington State Magazine

When we found out our daughter has allergies to wheat and eggs, my wife Jenni and I started looking at some different ingredients we had never considered before in our cooking regimen. Chickpea/garbanzo flour figures prominently in a lot of the alternatives to wheat. We make pancakes from a blend (Bob’s Red Mill) that I think taste as good as wheat-based pancakes.

I also stumbled on a recipe for chickpea “fries” in the excellent How to Cook Everything. I tried the recipe and found the kids (and parents) really enjoy the flavor. As a bonus, once the batter for the fries is chilled, it can be cut into interesting shapes with cookie cutters,which the kids relish doing.

Below is my recipe based on How to Cook Everything:

2 cups chickpea flour

1 tsp sea salt

2¼ cups water

vegetable oil

Mix chickpea flour and salt. Heat water and slowly pour in chickpea flour mixture, whisking until a smooth paste. Bring to a boil, whisking constantly, and cook for 3 minutes or until very thick. Pour the mixture onto a baking pan and spread out evenly, about ½ in. thick. Refrigerate for at least 30 minutes. Cut the chilled paste into desired shapes (traditionally this means large, steak fry shapes, but we like to use cookie cutters and make the fries more interesting). Heat about 1 in. of vegetable oil in a heavy skillet, then fry the cut chickpea fries in batches until golden brown.

Once the fries are cooked, sprinkle them with salt and pepper. Alternatively, you can put cheese on top. They taste great with a variety of saucesor plain. I’ve seen some recipes that add herbs, garlic, or other ingredients to the batter.

Here’s an alternative panisses recipe from Saveur.

Read about the history of chickpeas, their introduction to the Palouse, and WSU’s role in developing them in “In Season: Chickpeas