Chickpeas go beyond hummus and simple bean salad tosses. From silky ravioli to crunchy snacks, chickpeas (also known as garbanzo beans) are a cheap and high-protein ingredient that can add versatility to your pantry. Chickpeas also add a boost of fiber to soups, stews, chili, and salads. They're great in sandwiches and may even pop up in a few surprisingly delicious places (waffles, anyone?). Use this chickpea recipes collection as a starting point for using more chickpeas in your meals, and soon you'll be finding fun ways to add them to your menu every week.
A little baking soda softens the chickpeas for an ethereally smooth texture. Israelis like a strong tahini presence in their hummus, but you can use less if you like. The tahini will seize up when added to the lemon juice mixture—this is perfectly normal. Thin out with ice-cold water, stirring well with a whisk. The hummus will have the best flavor and will thicken considerably once cooled.
We suggest building a hummus bar for your guests and enjoying the Israeli way: Spread in a shallow bowl, and piled with toppings. The next three recipes are a great place to start.