Let’s Talk About the Chickpea
You know when you’re placed in an icebreaker circle and everyone has to share their fun fact? Well, I can’t replicate that experience right now, but I will tell you this: fun fact, I am 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. No, it’s not the type of addiction that overwhelms my life or drains my pockets, or would land me on My Strange Addiction, because it’s manageable, honest, and frankly, delicious… though I do find myself eating it by the spoonful sometimes…
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. And it’s great! Thanks to my taste buds, I’ve stayed fiercely loyal to it, and it’s one of the few foods I’ve had to give up due to celiac.
So… let’s talk about the chickpea. No, not the garbanzo bean, but the chickpea, because that’s its real 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, flavorful 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 health freak using hummus instead of mayo on my burger, but sometimes, I just need Sabra’s Supremely Spicy Hummus on my sandwich instead of mustard.
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 restaurant. Most places just don’t respect the science behind good hummus and tend to botch it.
No, I’m not high maintenance— just someone who’s had their fair share of hummus and can spot a good one from a mile away. I’ve been fortunate enough to visit Israel once in 2016 and live there for a summer in 2022. So, if you didn’t know hummus is a Middle Eastern food originating in Syria and Lebanon, well, now you do. Being Middle Eastern neighbors, Israelis adopted hummus into their culinary heritage, along with its sister, the falafel.
Now, for those who don’t know what a falafel tastes like, I want to first say, I’m sorry. You’re missing out on something pretty special. Falafel has this perfect balance of crispy on the outside and soft on the inside, with a nice blend of cumin and coriander, plus a bit of freshness from parsley or cilantro. It’s not overly complicated, but it’s wildly tasty. Pair the two together though, and your taste buds will thank you.
Oh, and did I mention, they’re both made from the chickpea? Now you see why we’re talking.
I was spoiled living in Israel… when I walked into markets, I’d be handed free falafel fresh out of the fryer and spoonfuls of hummus straight from the bowl. 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 ask about gluten-free or anything else. 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 just focusing on the creamy hummus, 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— from pasta and pizza crusts to cookies and brownies. They’ve earned their place in both savory and sweet dishes, adding protein, fiber, and a satisfying texture to whatever they’re part of. And honestly, I’m here for it.
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 chickpeas— small but mighty, and always delicious.