Ingredients: Chickpea (Garbanzo bean)
A small, round, beige legume. When cooked, they have a creamy texture and nutty flavor.
Most likely originated from the central portion of the Fertile Crescent, or present-day Turkey, Iran, and Syria.
Ancient Romans cultivated chickpeas, spreading them throughout the Mediterranean region.
Chickpeas are a great source of protein, fiber, iron, calcium, and amino acids. Hummus is a popular chickpea dish, traditionally made in the Middle East, North Africa, and Turkey.
“Cicer arietinum L.” from Kew Science Plants of the World Online
The Oxford Companion to Food. 3rd ed., by Alan Davidson and edited by Tom Jaine (2014)