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Who knew you could do so much with chickpeas (or garbanzo beans, depending on where you grew up.) So, let’s talk about hummus, protein shakes, chocolate “pudding”, and more.

Details before we start… First of all, my 25 pound bag of dry chickpeas costs only $26.15 from Azure Standard, making each serving ridiculously cheap. Second, I love chickpeas, always have. They are delicious. Third, chickpeas are wonderfully nutritious; a balanced protein too, meaning they don’t have to be combined carefully with rice, etc. like some other beans do. Easy.

The Master Batch

I cook a large amount to be used in various recipes throughout the week.

  1. Pour dry chickpeas in slow cooker, about 2/3 full. Fill to top with water, and splash in a little ACV*, lemon juice, or whey. Let sit about 24 hours. (This works on the pre-digestion effect. The beans will sprout a teeny tiny bit. This is good!)
  2. Skim off bubbles, add salt to taste. and cook on low for 8-10 hours. (Or until soft, depending on your slow cooker.)
  3.  As it is cooking, skim off bubbles periodically. (This is important, greatly reducing the “gassy” side effect.)
  4. Chickpeas are ready to serve right now, a great side or main course; I like to add sauteed onions. There should be plenty left over to use for the next recipes.


A personal favorite that never fails; The perfect crowd-pleaser. I have yet to meet someone who doesn’t love this hummus!

  1. 1 peeled garlic clove in your food processor.
  2. juice of 1 lemon.
  3. Free-pour (or carefully measure) about 1 T cold-pressed extra virgin olive oil. (EVOO—I love it! There are so many uses for this amazing oil.)
  4. Optional; other spices to taste.
  5. Ladle in about 1 1/2 C cooked chickpeas with a little of the water. (You will get a feel for how moist you like your hummus.)
  6. Process until creamy and serve. Be sure to make extra batches to keep in the fridge for meals or snacks throughout the week, even to freeze for later. Hummus makes an excellent main course.
Chickpea Protein Shake
  1.  1/2 C cooked chickpeas in your blender.
  2. 1/2 C ice.
  3. a few drops of stevia OR raw honey and cinnamon to taste (for an immune boost)
  4. fruit and veggies if desired.
  5. 1/4 C cocoa or carob powder, if desired.
  6. 1 C cultured raw milk (unsweetened filmjolk, buttermilk, kefir, yoghurt, etc.)
  7. Blend until creamy. Add about 1 C water, and blend again.
  8. Serves 4. (Or maybe just 2 if people are feeling greedy!) Feel free to enjoy as is, or make extra and turn leftover shake into popsicles for an after-workout muscle recovery treat.

Chocolate-Chickpea “Pudding”

I really couldn’t not include this recipe. No judging until you actually try it.

  1. Ladle 1  1/2 C cooked chickpeas with some of the water to your food processor.
  2. 1/2 C chocolate or carob powder.
  3. 1/3 C raw honey & 1 T cinnamon (immune boost)
  4. 1/4 C raw cream or cultured raw milk
  5. Blend until creamy. Optional, add fruit or nuts for a delicious crunchy texture.
  6. Top with a dollop of whipped cream and serve. Play 20 Questions with your family. I bet nobody will guess they are eating chickpeas!

Also look for…

I have enjoyed fantastic chickpea creations such as chocolate peanut butter protein bars, salads, soups, hotdish, and so much more. (Most of these recipes are quickly located via google.)

Please share with me your special chickpea recipes! I have a large pot of chickpeas ready to be transformed into a mouthwatering masterpiece.

*ACV is short of Apple Cider Vinegar 🙂