Let’s Talk About the Chickpea

You know those icebreaker circles where everyone shares a fun fact? Consider this mine: I’m a hummus addict.

Yes, you read that right; I have an addiction to hummus. Like a dog with a bone, I can’t put it down once I get started.

I can’t recall when my hummus addiction started, but I do know that not a day goes by that I don’t eat hummus. Thanks to my taste buds, I’ve stayed fiercely loyal to it. And, fortunately, it’s one of the few foods I didn’t ditch once diagnosed.

So… let’s talk about the chickpea. No, not the garbanzo bean, but the chickpea- it’s government name.

Not only is it packed with protein, fiber, and B vitamins— great for energy and brain function — but it’s also extremely versatile. While it’s not quite as adaptable as the potato, it’s got a whole list of snacks and meals it can transform into - hummus being, of course, the best by far.

You might be asking, what more can you do with hummus than dip carrots into it? Well, hummus is like the glue that holds meals together. Its viscosity is thick enough to be the base for bowls and toast, yet thin enough to drizzle over salads or roasted vegetables for a creamy finish. You can slather it on sandwiches, wraps, or burgers instead of mayo or mustard for a savory twist.

Now, I’m not claiming to be some almond mom using hummus instead of mayo on a burger, but sometimes, I need the heat from Sabra’s Supremely Spicy Hummus stacked between my two slices.

There are very few foods I’m picky about, but hummus is definitely one of them. I mention that because, at restaurants, I would never order the hummus appetizer unless it’s a Lebanese or Israeli spot. Most places don’t respect the science (time) that make hummus worth leaving the house for.

No, I’m not high maintenance— just someone who’s had their fair share of hummus. I’ve been fortunate enough to visit Israel once in 2016 and live there for a summer in 2022.

Hummus’ roots are in the Middle East, originating in Syria and Lebanon. As their neighbors, Israelis adopted hummus into their culinary heritage, along with its sidekick, the falafel.

Another chickpea favorite. Now you see why we’re talking.

Falafel has a perfect synergy of crispy & soft. It’s not overly complicated, but it’s wildly tasty. Pair it with hummus and your taste buds will thank you.

I was spoiled living in Israel… when I walked into markets, I’d be given free falafel and spoonfuls of hummus. When your favorite food is handed to you for free, you start to realize how special those giving moments really are.

Not only was I living in the heart of where my favorite food comes from, but it was a food I never had to say no to. I never once had to question whether the hummus or the falafel was safe for me to eat— because when it’s made fresh and true, there’s no need to question it.

Its simplicity was pure and overwhelmingly meaningful.

When I returned home, my approach to hummus changed dramatically. I favored homemade containers over commercial ones and began placing more value on the chickpea itself. Instead of focusing on the creamy kinds, I dove deep into exploring ways to enjoy chickpeas in their solid form— no blending or pureeing required.

Chickpea pasta, chickpea crusts, chickpea flour — it’s taking over, and rightfully so. Chickpeas aren’t just for hummus anymore. They’re in everything: pastas, pizza crusts, cookies, even brownies. They’ve earned their place in both savory and sweet dishes, adding protein, fiber, and a smooth texture.

Hummus will always be my first love, but the chickpea is showing up in all sorts of ways, and I’m excited to keep discovering what it can do next.

So, here’s to chickpea: small, mighty, and always delicious.