Rich in protein, so time saving in this ready pureed format, ideal for humus and many other applications.
Something old is new again!
Chickpeas, also called garbanzo beans, are one of the world's oldest cultivated foods, dating back to the Neolithic period in what is now Sicily. During the Roman Empire, chickpeas were shipped in jars from Sicily to the rest of Italy. In 1793, ground-roast chickpeas were noted by a German writer as a coffee substitute in Europe. In the First World War, they were grown for this use in some areas of Germany and still sometimes brewed instead of coffee.
In the Middle Eastern region hummus was created hundreds of years ago by combining pureed chickpeas with lemon juice or vinegar, tahini, garlic, and olive oil. Today across North America, hummus has tremendous consumer appeal as a healthy snack food.
Chickpeas are rich in fiber and protein. They also contain vitamins and minerals such as folic acid (chickpeas tend to be higher in folic acid than other beans), zinc, and magnesium.
Hummus dips, vegetarian and Indian cuisine, thickening soups and stews, adding protein to fresh pasta.
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