Beyond Hummus 7 Nutritious Methods to Love Chickpeas


7 Wonderful Benefits of Chickpeas (Garbanzo Beans)

Video taken from the channel: Natural Cures


I Tried 19 Shocking Canned Chickpea Recipes | PART ONE: Lunch + Dinner

Video taken from the channel: Delish


Canned Chickpea Falafels, Chocolate Mousse, French Socca & Egyptian Halabessa

Video taken from the channel: Alex


I Tried 19 Shocking Canned Chickpea Recipes | PART TWO: Breakfast + Dessert

Video taken from the channel: Delish


12 Creative Recipes with Canned Chickpeas, BEYOND HUMMUS! Part 1/3

Video taken from the channel: Alex


12 Creative Recipes with Canned Chickpeas BEYOND HUMMUS! Part 2/3

Video taken from the channel: Alex


Easy Crunchy Roasted Chickpeas How to Make Crunchy Chickpeas

Video taken from the channel: It Doesn’t Taste Like Chicken

Beyond Hummus: 7 Nutritious Ways to Love Chickpeas 1. BAKED FALAFEL LETTUCE WRAPS | WHEATLESS KITCHEN 2. CHICKPEA COOKIE DOUGH TRUFFLES | THE HEALTHY MAVEN 3. CANDIED CHICKPEA CAJUN TRAIL MIX | COTTER CRUNCH 4. PEANUT BUTTER BANANA CHICKPEA COOKIES | HUMMUSAPIEN 5. PUMPKIN SPICE ROASTED CHICKPEA. 6 Genius Ways to Enjoy Chickpeas Move over hummus, chickpeas are popping up in all sorts of foods. Nutritious New Ways to Enjoy Chickpeas. I love using chickpeas. Expect iron, phosphate, calcium, magnesium, manganese, zinc, vitamin K, selenium, folate, potassium, vitamin C, and vitamin B-6, according to Medical News Today.

So get your fill of chickpeas in cooler ways than ho-hum hummus, and be sure you always have a couple cans of chickpeas in the pantry. 1. Indian Chickpea Curry with Spinach. 7. Spicy Garlic Oven-Roasted Chickpeas: Sure, popcorn is great, but sometimes we need to switch up our movie-viewing snack of choice. These crispy and spicy roasted chickpeas are great for munching during a Netflix binge or as a homemade party nibble. No judgment if you decide to take a bag of them to the theater. (via Yuri Elkaim).

It’s time to venture beyond the hummus bowl. Chickpeas, a great source of protein and fiber, are essential for plant-based eating. Enjoy these beans with benefits in soups, salads, curries, and. Either way, they’re delicious and nutritious. Hummus. Chickpeas are the main ingredient in hummus, a delicious dip that also calls for tahini, lemon juice, and garlic.

The increase was fueled by soaring consumer demand for hummus, chickpeas and other chickpea-based foods. As Consumer Reports wrote in 2018, hummus sales have grown exponentially, reflecting a trend in “fresh snacking.” In 2019, hummus sales were about $780 million, according to information compiled by Statista, a market research company. RELATED: 7 Delicious, Healthy Dips That Go Way Beyond Hummus and Guac The good news is that the brands that are using healthy, whole ingredients tend to produce hummus that tastes better. It’s got the the yummy texture and fresh flavor of the stuff you’d find at a Mediterranean restaurant, instead of a strange smoothed-out, artificial taste. Because they’re made of chickpeas, peanut butter, oats, and bananas, they’re the perfect breakfast or anytime snack.

MORE: 15 Super-Cheap Foods Nutritionists Want You To Eat Chocolate Chip. Hummus is a proteinand nutrient-packed dip, that pairs well with a number of veggies. But you can also use the dip in a number of ways—here’s what to eat with hummus, according to RDs.

List of related literature:

It’s absolutely delicious, and chickpeas are so healthy and an excellent source of dietary fiber and vegetable protein.

“Zahav: A World of Israeli Cooking” by Michael Solomonov, Steven Cook
from Zahav: A World of Israeli Cooking
by Michael Solomonov, Steven Cook
HMH Books, 2015

In a food processor combine garbanzo beans, tahini, the water, the 2 tablespoons lemon juice, the oil, garlic, kosher salt, cumin seeds, and cayenne pepper.

“The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!” by Connie Guttersen
from The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!
by Connie Guttersen
Meredith Books, 2005

In a blender, combine the cooled garlic and oil, the sunflower seeds, chutney spice, serrano, dashi, lemon juice, honey, and 1 tsp salt and pulse on high speed at intervals of 15 seconds, stopping occasionally to scrape down the sides of the blender, until the tahini is slightly thinner than peanut butter.

“Bar Tartine: Techniques & Recipes” by Nicolaus Balla, Cortney Burns, Jan Newberry, Chad Robertson
from Bar Tartine: Techniques & Recipes
by Nicolaus Balla, Cortney Burns, et. al.
Chronicle Books LLC, 2014

In a food processor, puree the chickpeas with a few tablespoons of olive oil, a couple of tablespoons of tahini (optional), a large clove of garlic (more or less), a few tablespoons of freshly squeezed lemon juice, and about a teaspoon of cumin, along with salt and pepper.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

Process the chickpeas, roasted red peppers, tahini, garlic, lemon juice, and salt in a food processor until the chickpeas are chopped, about 6 times.

“Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family” by Valerie Bertinelli
from Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family
by Valerie Bertinelli
Oxmoor House, Incorporated, 2017

2 While the pita wedges are browning in the oven, place the garbanzo beans, water, garlic, tahini, lemon juice, and cumin in a blender or food processor and process until smooth and creamy.

“Living Vegetarian For Dummies” by Suzanne Havala Hobbs
from Living Vegetarian For Dummies
by Suzanne Havala Hobbs
Wiley, 2009

I (Doreen) like to make what I call “detox hummus,” which consists one can of cooked organic chickpeas (garbanzo beans) combined in a blender with raw garlic, organic olive oil, and seasoning to taste.

“Angel Detox” by Doreen Virtue, Robert Reeves
from Angel Detox
by Doreen Virtue, Robert Reeves
Hay House, 2014

Or blend tahini with cooked chickpeas; add lemon juice, a crushed clove of garlic, and olive oil for a highly nutritious dip or spread.

“Prescription for Dietary Wellness: Using Foods to Heal” by Phyllis A. Balch CNC
from Prescription for Dietary Wellness: Using Foods to Heal
by Phyllis A. Balch CNC
Penguin Publishing Group, 2003

In food processor blend 2 cups of cooked or canned chickpeas, drained, with 2/3 cup sesame paste (tahini), 3/4 cup lemon juice, salt and freshly ground pepper to taste, and 2 peeled garlic cloves.

“Women of the Bible: A One-Year Devotional Study of Women in Scripture” by Ann Spangler, Jean E. Syswerda, Jean Syswerda
from Women of the Bible: A One-Year Devotional Study of Women in Scripture
by Ann Spangler, Jean E. Syswerda, Jean Syswerda
Zondervan, 1999

For ‘tahini-free’ hummus, simply combine 425g can chickpeas (reserve the liquid) with 1 clove crushed garlic, 2 teaspoons cumin, 1/2 teaspoon salt, and 1 tablespoon olive oil in a food processor or blender.

“4 Ingredients Diabetes” by Kim McCosker
from 4 Ingredients Diabetes
by Kim McCosker
4 Ingredients, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Omg literally the best thing ever!!!! Mine were a lil toasty because I forgot about them but they were soooooo delicious! New sub and thanks! 14 thumbs up! (I have a family of 7)

  • YouTube randomly suggested me this video for no reason but I’m so glad! Gonna try that for today’s snack! But why do I only discover this channel when it’s over??
    Girll I hope you’re OK and that life is great for you!

  • ¡Oye gringa!, finito is Italian, not Spanish! Por favor, terminado o todo se habia ido, are the terms you should be using. ¡Gracias!

  • great recipe, I’m getting my chickpeas ready.
    you sound a bit Russian, are you tho? ��
    also the quality of the video is really nice.
    and you look very cute.

  • I just have a question is this healthy? Just asking because I am on a diet and want to try them but idk if it is healthy or not ��

  • I thought it was worth mentioning that I personally put herbed sea salt, garlic salt, and a bit of cayenne pepper on mine and it is deee-heee-licious

  • Yes I love my chickpeas with curry powder or EVOO and parmesan cheese or S n P or dill and salt or Sriracha salt or smoked paprika and cumin �� well those are my faves ������

  • So happy I found this video You made an old lady laugh,you are so likable, funny, get to the point with clear instructions and I love your kitchen. Have now subscribed, look forward to more and hope you had a great time in Mexico Thanks again

  • I made them for my Grandma for her birthday and she loved them!!! Me and my mom did as well. I recommend using garlic and lemon flavours. I had to put them in the oven for a little longer but they still got crispy. Thank you for this wonderful recipe and I appreciate your hard work and effort!!! ❤️❤️❤️

  • Paused to wash and put chickpeas in oven to dry Lol.. I’m craving a nice savoury snack. Really hope this works. Back to watching
    Just realised I don’t know what temp to put oven on! Gas mark 6 and hoping for the best
    Update Gas mark 5 or 375°

  • “Pasta e Ceci”. Italian. Quick version. Put a can of chickpeas with the liquid in a pot. Add your pasta (short or broken up long pasta) in the pot. Add a garlic clove. Add a little bit of olive oil. A pinch (or two) of salt. Add some extra water (a glass for each canned chickpeas can.) Let it cook gently until the pasta is done. Stir often. When done serve with a generous amount of freshly ground black pepper.

  • They taste good but definitely not crunchy. �� Only thing I didn different is I used parchment paper and eyeballed the oil. Will most def try again because apparently it worked for everyone but me.

  • wow do i feel dumb for patting my chickpeas dry! duh!….and online the recipe i was following says 25 minutes at 360 degrees im excited to finally get them crispy after this video…my dog love roasted chick peas too!

  • Chickpeas are my new favorite thing! I made your recipe and they came out perfect!!! I would love the wasabi flavor. Is there any suggestion for that?

  • So this is the second time making these according to your recipe, I don’t find them very crunchy. The second time was better that the first time. I thought my oven runs lower than I set it, so I bumped it up 25 degrees. I don’t get the crunchy noise yours make in the video. The outside is a bit crisp but the inside is not a bit mushy even. When I put a few in my mouth they get like paste. I made the tofu bites those came out great!

  • Ok so we tried the chick peas and ranch… it took forever to dry them out, and the flavour wasn’t great. They looked sooooooooooo promising! We will keep trying…

  • you r extremely entertaining! wish you were vegan but we can adapt the recipes to suit. they are great inspiring recipes. thx so much for putting this out there. I for one luv it.

  • I just ordered 2 5LB bags of dried chickpeas, all is not lost because I just realized I have 5 32oz cans of chickpeas I’m on a mission to eat them wish me luck and thanks for your help with wtf to do with canned chickpeas ����

  • Omg, I died when you were watching Little House on The Prairie while you were snacking on your yummy Garbanzo Beans! ��. Not only were your recipes outstanding but you’re too funny! ������������������������

  • Don’t bet on a few of us not knowing recipes with chickpeas. I love them and cook them in a few ways, none which you made. �� Mine are savory dishes. Thanks for your recipes. I’ll try them.

  • You’re reminding me of Julia Child with all that parsley (we don’t see aromates that much in nowadays videos), old vibes but gold vibes

  • Do canned Black Beans next!! Thank you for helping me get rid of all those cans of chickpeas gifted to me by friends who don’t like them. Brownies, here I come! Foodie from Texas… ♡♡♡

  • P*tain, la petite maison dans la prairie pour la petite larme! MDR
    *Avoir des origines d’Algérie*: on peut faire tout avec des pois chiches, watch me!

  • “However, I strongly feel like it’s an adult dessert” I highly doubt my son and niece will be able to stay away from these. I am so making em now before they get home from school ��

  • Ik this is old as fuck, but I got real excited cause I can’t have gluten without depression. If I can replace super expensive flour with cheap ass chickpeas for my Sunday pancakes I’ll be a happy goose

  • Just tried the brownies and they are surprisingly good. Texture is not the same as a regular brownie but I like how soft and fluffy they are. Used blended oats instead of cornstarch and added little more baking powder. Definitely will make again

  • Hey Alex, yesterday I’ve tried the meatballs and they are pretty cool, thanks a lot for the recipe!
    The only thing I was not satisfied with, is the tomato sauce…have to check your other videos for that one I guess.:D

    BTW I got 27 medium-sized meatballs from that amount of stuff.

  • I wanted to do something with the can of chickpeas i have and stumbled onto your videos…you were funny and informative….so i subscribed

  • In Bahrain, we have boiled chickpeas for one of our breakfast dishes. It’s quite delicious with our traditional bread which is very similar to an Indian naan.

  • Nlenders for cooking is a total fail.
    Too often there is too much left in the blender.
    Plus look what a mess your hands were when yiu finished emptying the blender.
    Nice to find a different machine for this

  • I keep coming back to this. So crunchy! I use a home made taco seasoning on mine but this definitely solves the crunch issue. Love it!

  • June and Aaron, her trusty sidekick, are more than worthy of her own show…with someone else doing the dishes…that’s not her job! Yummmmmy������

  • “Pop them in the oven for 30 minutes!”
    Ok, well I did that and they were exactly how I put them in. Oh, wait, I had to set the oven to a certain temperature?!??? Well you didn’t tell me that. Dumbass bitch.

  • If you like mashed potatoes, or hash browned patties, try just a couple cans of chickpeas, heated in a 1/2″ of water to get them to release the husk easier and to absorb seasonings. While hot, pour on some peanut oil and add a table spoon of butter. Stir to coat well. Generously season with garlic salt, paprika, onion powder or add minced onion, parsley, a little chili powder, all to taste. Add bacon if desired.

    Mash by hand with a small holed masher to make sure you get them all. Delicious. Better than the best gourmet seasoned mashed potatoes. Goes with all meats dishes just like spuds, and really takes bacon and eggs to a new level.

    Chickpeas and seasoning. That’s it. No fussing around, trying to build a monument.

  • Too much consumption of Chickpeas can cause the rise of Uric acid. This legum is now in everything including protein powders, Humus and protein drinks.

  • Wow, I am impressed Alex. This shows real versatility and modern cooking. Now just leave out the tortured murdered animals and their products, and I will really be blown away.

  • Alex or anyone, any ideas how I can substitute dairy milk for non-dairy milk? Tried using the same recipe with oatmilk but the pancakes turned out too flimsy and were impossible to flip wihout crumbling

  • Wow, I just stumbled across this channel and honestly I think I’m in love with this guy. Good food, good humor, good accent, good camera work… Just amazing!

  • I tried the meringue and failed horribly!!! It melted and burnt ��
    It was very sad ��
    Tried the falafel recipe too and and that one was absolutely perfect.