Monday, February 6, 2012

Super Foods 2012 #2 - Chickpeas and Hummus Recipe

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 Facts
  • 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.

Classic Hummus
Makes 1-1/2 cups
1 can (540ml) chickpeas, drained and rinsed
1/4c tahini
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!


  1. yum! I love making homemade hummus, I make it all of the time! I've never added paprika, definitely going to give a try next time!

  2. That is a really gorgeous presentation for hummus. Very pretty !

  3. Very interesting info on chickpeas! And your hummus looks delicious!

  4. i'm a hummus addict. I only use lemon juice though and the reserving water from my cooked chickpeas. :)