Did you know that chickpeas, also commonly known as chichi bean, garbanzo and Bengal gram, evolved from a wild plant that originated from the Fertile Crescent of the Middle East? This legume was cultivated there as early as 5000 BCE! In 2000 BCE it arrived in India, where it is greatly enjoyed today.
Here’s the scoop on chickpeas:
High in vitamin B6, folate, fiber, protein, thiamine, manganese, magnesium, iron, copper, zinc and potassium
Good source of vitamin K, pantothenic acid, calcium and selenium
Chickpeas can be grown in your organic garden! Start these indoors, since they require 100 days to mature.
Not a gardener yet? Then just enjoy the products made from chickpeas – hummus, falafel and channa!
Here’s a yummy hummus recipe we think you’ll enjoy! Give it a try….
Recipe type: Vegan, Gluten-free, Appetizer, Dip
Serves: 2 cups
2 cups Chickpeas or Garbanzo Beans (rinsed and drained from can or soaked and cooked dried chickpeas)
2 springs fresh Dill (washed, stems removed)
½ Cucumber (washed, skin on, roughly chopped)
½ teaspoon Salt
2 tablespoons Lemon Juice
1 tablespoon Olive Oil (or more , optional)
2 tablespoons Tahini
1 small Garlic Clove
Put all ingredients in a food processor or blender and pulse/blend until smooth, scraping down the sides if needed.
Scoop hummus into a bowl and drizzle with olive oil.
Serve with crackers, veggies or spead on bread.
1) Cucumber hummus will keep in fridge for up to 5 days, covered.
2) If hummus is too watery, add more chickpeas. If hummus is too thick, add more cucumber or a bit of water.
3) This recipe is very kid-friendly. That being said, if it tastes too bland for you add more garlic, salt, and pepper. This hummus also tastes great topped with cayenne pepper.