Chickpeas, also known as garbanzo beans, are small, knobby, beige legumes that are well known as a key ingredient in hummus, falafel and many curries. They add a delicious nutlike taste, buttery texture and dense nutritional content.
Carefully sort and rinse thoroughly. Soak overnight. Rinse and place in a large pot, covered with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 60 to 90 minutes, until tender. This bean produces foam when boiling, so skim the water regularly.
Storage & handling
Store in a dry, cool place.
One of the earliest cultivated legumes, chickpeas (Cicer arietinum)-also known as garbanzo beans, have been grown in India, the Middle East and parts of Africa for thousands of years. There is evidence to suggest that chickpeas may have been grown in Turkey 7,400 years ago.
Although they go by names including both the word "pea" and "bean," chickpeas are botanically considered a member of the pea family. They grow best in tropical and subtropical climates with heavy rainfall. Much of the world's chickpea supply comes from India, although they are also being grown in the U.S., primarily in California. The plant grows 8 to 20 inches high, and has small feathery leaves on either side of the stem. Chickpeas, like common green peas, grow in seedpods, each containing two or three seeds.
Chickpeas are used around the world, both hot and cold, in stews, curries, salads, dips, ground into flour for flatbread and shaped into balls for falafel. Versatile chickpeas can be boiled, fried, roasted or stewed, and are high in protein, fiber, manganese and vitamin B.
This version of the traditional Middle Eastern spread uses our dried Chickpeas, rather than canned, to create a creamier and more flavorful end result. The addition of baking soda prior to boiling speeds up the cooking process and helps to break down and remove the beans’ skins, while tahini, lemon juice and garlic add classic flavor.