How to use
Chickpeas are one of the most versatile legumes in Lebanon. They are eaten in many diverse forms; when they are still green, raw (imm el laybene); roasted and salted (adame); coated with sugar (adame bi succar), boiled and mixed with parsley (balila); crushed and mixed with tahini to make the quintessential hummus.
Chickpeas are high in protein, dietary fiber, folate, iron and phosphorus.
It is, undisputedly, one of the earliest cultivated legumes, of which traces have been found in the Middle East dated 9500 years ago.
A small-scale cooperative based in Deir Al-Ahmar in the Bekaa grows these chickpeas.
*May contain traces of nuts, gluten and milk.