mezzomediChickpea
Sweet and buttery chickpea, earthy hazelnut note, base of hummus.
Chickpeas are legumes with a mild, slightly nutty taste, and a floury, creamy texture when cooked. A fundamental ingredient in Mediterranean cuisine, they are used in creamy purees, savory stews, or cold appetizers. Rich in protein, they form an indispensable nutritious base for Mediterranean tables.
Best pairings
Tahini Classic92%Chickpea and tahini, the quintessential hummus.
Cumin Classic88%Cumin and chickpeas, hummus and falafels.
Semolina Classic88%Semolina and chickpeas, a protein base of the Maghreb and Levant, traditional in harira/loubia.
Pita bread Classic86%Pita and hummus, the mezze duo.
Garlic Classic84%Garlic and chickpeas, fundamentals of hummus.
Olive oil Classic84%Natural Mediterranean base: olive oil binds all chickpea elements, enhancing it as a fatty and aromatic base.
Extra virgin olive oil Classic84%Olive oil on hummus and chickpeas.
Lemon Classic83%Lemon and chickpeas, the acidity of hummus.
Paprika Classic83%Smoky and sweet note: Spanish paprika enriches chickpeas in cocido or stew, adding color and caramelized flavor.
Saffron Classic83%Couscous, Levantine tagines: saffron magnifies chickpea earthiness, shared warmth.
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FAQ
What goes with chickpea?
Chickpea pairs especially well with tahini, cumin, semolina, pita bread and garlic. Chickpea and tahini, the quintessential hummus.
What can I substitute for chickpea?
If you don't have it, try: green lentil, red lentil, white bean, fava bean.