Humans have been cultivating chickpeas for over 7500 years. Chickpea remains of that age have been found in the Middle East.
Chickpeas usually look pale beige, though they are available in more colours. They look small and round with a pointed tip. They aren't actually peas at all, but the seed of a bush.
Soak overnight. Bring to boil and simmer for approximately 2 hours.
Just chick peas and nothing else.
per 100g:Energy 1362kJ/320kcal, Protein 20.2g, Carbohydrate 50.0g, Fat 5.7g.
Packed on a line which also handles peanuts, nuts, sesame, soya, milk, sulphur dioxide and cereals containing gluten.
Preparation time less than 30 mins
Cooking time 1 to 2 hours
This is a classic Greek dip that is now very popular here in the UK too.
125g/4oz dried chickpeas, soaked in water overnight
1 lemon, juice and zest
2 tbsp tahini
2 cloves garlic, peeled
120ml/4fl oz olive oil
1.Drain the chickpeas and put in a saucepan. Cover with water and bring to the boil. Boil until tender this can take 60 minutes or more depending on the age of the chickpeas. Don't add any salt to the water or the chickpeas will not soften.
2. Drain and cool. Put in a food processor with the garlic, lemon juice and zest, tahini and salt. Whiz together and pour in the olive oil as the motor is still running.
3. You want a smooth dip, so if necessary add some cold water, still with the motor running, until you get the consistency you want. Taste for flavour and if it tastes bland, add more salt.
4. Serve with hot pitta bread, vegetable crudités or with jacket potatoes.