Another superfood of 2012!
I think most people in North America have at least tried a chickpea - hummus, roasted chickpeas, falafels, salads...the nutty and buttery tasting legume is everywhere!
Major chickpea producers include India, Pakistan, Mexico, Turkey, Canada, and Australia. Currently, the United States imports more than 80 percent of its domestic chickpea needs.
- chickpea seeds contain 20% protein, 5% fat and 55% carbohydrate
- chickpeas contains complex carbohydrates and fiber
- they are a good source of vitamin B6, C and zinc
- they have a low glycemic index value (42 – canned)
- they are very versatile as they can be stored dry and reconstituted later with liquid; canned in liquid; blended into a spread (as with hummus); roasted and eaten as a snack; or ground into flour.
- According to the Vancouver Sun one cup of chickpeas provide 270 calories; 71 per cent of an adult’s daily needs for folate; 26 per cent for iron; 20 per cent of magnesium; 17 per cent zinc; 28 per cent phosphorus and 14 per cent potassium.
Makes 1-1/2 cups
1 can (540ml) chickpeas, drained and rinsed
2 lemons juiced
1/2 lime juiced
2 cloves garlic, crushed
1/2 tsp cumin
1/2 tsp smoked paprika
1/2 tsp salt (optional)
What to do
1. Add everything into a food processor or blender.
2. Puree until very smooth.
Click here for Super food #1 - Hemp hearts!