Grown in California for freshness and flavor, these garbanzo beans are creamy, tender, and wonderfully versatile. Unlike many imported chickpeas that can sit for long periods before reaching the shelf, these are a new-crop bean with a noticeably better texture once cooked.

They are a natural choice for hummus, but just as good in soups, grain bowls, and salads. For something simple, pair them with crisp vegetables, herbs, and a bright dressing and let the beans do the rest.

A familiar pantry staple, made better by starting with a fresher bean.

Photography by Steve Sando, Founder of Rancho Gordo.