Nutritional value and health benefits of chickpeas and hummus

Science

There are two types of farmed chickpeas, Desi and Kabuli. The Desi (Microsperma) type has pink flowers, anthocyanin pigmentation on the stem, and a thick coloured seed coat. The Kabuli (Macrosperma) type has white flowers, no anthocyanin pigmentation on the stem, white or beige seeds, ram’s head-shaped, thin seed coat and smooth seed surface ( See Moreno and Moreno).chickpeas has various phenolic compound. flavonoid is one of the main group of phenolic compound found in grains legumes Consumers of chickpeas have been shown to have higher nutrient intakes of dietary fibre, polyunsaturated fatty acids, vitamin A, vitamin E, vitamin C, folate, magnesium, potassium, and iron as compared to non- consumers. Desi and Kabuli chickpeas are being used worldwide .Traditional hummus is a nutritious dip or spread made from pureed chickpeas cooked with tahini, olive oil, lemon juice, and spices.

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