£2.49
Cook soaked chickpeas until tender, then blend with tahina, lemon, garlic and olive oil for a smooth, creamy dip.
Ingredients:
100% Dried Chickpeas
Nutrition (per 100g dry):
Calories: ~360 kcal
Carbohydrates: ~60 g
Protein: ~19 g
Fat: ~6 g
Fiber: high
Rich in: Iron, Folate, Magnesium, Potassium, Plant protein
Health Benefits:
Supports digestion, heart health, and provides long-lasting energy.
Excellent plant-based protein source.
Allergens:
None
(Processed in facilities that may handle other legumes)
Chickpeas (hommous) are deeply woven into Egyptian cuisine.
They are used in traditional dishes like falafel, fattah, and hummus, and appear in winter street-food soups.
For generations, chickpeas have been a staple ingredient in Egyptian households.
Use for making hummus
Essential for falafel (taameya) mixes
Add to soups and stews
Roast for a crunchy snack
Cook and mix into salads with lemon & cumin
1 cup cooked chickpeas
2 tbsp tahina
1 clove garlic
1–2 tbsp lemon juice
Salt
Olive oil
Optional: cumin, paprika
Blend chickpeas with tahina, garlic, and lemon juice.
Add salt and blend until smooth.
Thin with a little water or olive oil if needed.
Garnish with paprika and olive oil.
Serve with bread or vegetables.
Nutty chickpeas that become tender after soaking and cooking.
Use for homemade falafel, hummus, stews and salads.
Chickpeas are a good source of plant protein and fibre. They can help make meat-free meals more filling when combined with vegetables and grains.
Children often compete for the crispiest falafel pieces, still hot from the paper bag on the way home.
| Weight | 1 kg |
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