CHICKPEA | How Does it Grow? (Garbanzo)
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Jaw-dropping chickpea harvest on the Palouse! Discover how chickpeas (aka garbanzos, hummus, bengal gram, chana!) became America’s newest oldest crop. Bonus hummus recipe at the end (it's vegan + gluten-free)!
Thanks to Sabra for sponsoring this episode: sabra.com/
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RECIPE: Hummus Bowl with Roasted Vegetables and Sun-dried Tomato Pesto
Serves 2-4 people
1 17-oz Sabra Classic Hummus
1 small eggplant, peeled and diced
1 small zucchini, peeled and diced
2 small bell peppers (capsicum), sliced into strips
Olive oil
3 TBSP pine nuts (optional)
Sundried Tomato Pesto
½ cup sun-dried tomatoes (packed in oil)
½ clove garlic, minced
¼ cup fresh parsley leaves
¼ cup fresh basil leaves
1 TBSP fresh lemon juice
Salt to taste
1. Preheat the oven to 425 F.
2. Take the hummus out of the refrigerator and bring to room temperature.
3. Toss the vegetables with enough olive oil to coat. Spread the veg evenly over a sheet pan, salt, and roast until tender, roughly 30 min.
4. Meanwhile, in a food processor, blend all the pesto ingredients including 3 tablespoons of olive oil (directly from the sun-dried tomato jar, if you’d like). The pesto should have a chunky consistency.
5. Assembly: Spread hummus on the bottom of each serving bowl. On top, spoon a line of pesto and arrange the vegetables on either side. Sprinkle with pine nuts.
#chickpea #garbanzo #hummus #bengalgram #chana #harvest #farming #howdoesitgrow #Idaho
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Where i live (Jordan) during the chickpea season you can find green chickpeas (in the pods) everywhere. My family and I love eating them right out of the pods. We sometimes salt them and toss them with a little olive oil and roast for 10 min in the oven, that way the pea kind of steams in the pod and become a bit more tender and creamy. Honestly one of the best snacks ever
That sounds AMAZING. I might have to go back out to Idaho next season, just so I can pick some green beans.
In lebanon tooo...ppl sell them in bunches on the streets for like a 1$ ...we looove them
In Mexico we eat the green steamed garbanzo with "salsa valentina", lime and salt!!
My mouth waters thinking about it. It's also very cheaply sold by street vendors that carry it in a basket.
In my hometown they call them "huasanas"
We are neighbors! Im from israel and hummus is a very popular meal in our country
Me too but I live in LA and we buy bags full and I love to eat them right out of the pod
Your videos make me feel like a child sometimes because they just brighten my whole day. Both you, and your channel, are truly beautiful. My local bar makes a jalapeño hummus that’s to die for.
Thank you for the sweet comment! And jalapeno hummus... yes, please!
totally agree!
Do not buy Sabra. They are funding the occupation and oppression of Palestinians.
The very name of Sabra is from a place which its Palestinian inhabitants were massacred.
Search Sabra and Shatila.
@@drpk6514 please tell more history about this , i would like to know
She is the kind of woman every man wants.
I'm proud to hear that as a syrian man, thank you very much, we all love hummus
Hummus is so yummy...
Our local name for chickpea is Arabic peanut
I thought that read 'we all love humans' lol! My origin is from the Sham too, Allah Huma Bareklana'Sham! Allah Huma Ameen!
I am not racist against hummus neither. So sexy. Hummus is.
Repent , Jesus is coming back, Jesus loves you , he died so that we can live❤❤❤....
Great Video!!! The Garbanzo/ Chick-pea truly is a rock-star. One of the earth's 1st flora! Discovered in Ancient Pharaoh's
tombs dating back to 7,900 BC. I'm a garbanzo farmer and our family developed the Garden Green Garbanzo giving back to the earth by fixing nitrogen (rather than utilizing it as do most other crops do). It builds soil profiles. It naturally refurbishes the aquifers boasting a deep tap root for better water percolation creating "natural" aeration,
soil, & water purification. It's deep tap root causing better water percolation is a: two-fold benefit 1) it causes a natural purification through filtration and it allows for less water run-off/ preventing soil erosion and 2) It fixes nitrogen back deep into the soil. The green garbanzo far surpasses it's grandfather, the blond garbanzo or even soybeans. An extraordinary crop to lessen the need for high amounts of commercial fertilizers used in nutrient depleting products such as nuts, corn, potatoes, soy, and grains. It truly is an ENVIRONMENTAL ROCKSTAR... as well as a SUPER FOOD! Green Garbanzos originate from a natural protein sourced "plant based" super food. “Consumers of green hummus and/ or green garbanzos are shown to have higher intakes of vitamin A, E, & C, nutrients such as protein, folate, and dietary fiber, with minerals such as magnesium, potassium iron as compared to non-consumers”. Dr. Zohar Kerem of the University of Jerusalem said that “Scientists believe that Ancient Man could distinguish that the garbanzo was good for them”. Our garbanzos, as you said were sourced from wild species in the Mountains of Syria, when pathologists, Dr's. Walt Kaiser and Fred Muehlebauer snuck across the Turkish border to gather germ plasm (chickpea seeds) that were resistant to a pathogenesis-related protein called Ascochyta Rabiei , basically a fungus that was killing the U.S. crop(s) at the time. Our green garbanzo is a derivative from those wild origins. Thank you again! Great video!! If you'd like to know more about green garbanzos see: < th-cam.com/video/XKPn9g5MtPU/w-d-xo.html >
This was so interesting. Thank you
You might have also mentioned that chickpea's fix nitrogen in the soil, reducing the need for artificial fertilizer and improving the yields of other crops like wheat.
Yes! I'm going to talk about this on my live stream tomorrow.
But only if you till the plant into the soil before it produces the bean. Otherwise all the nitrogen stored in the modules gets used up to make the bean.
Milk And Honey Acreage yes lots of common misconceptions on nitrogen fixation. It’s the bacteria not the plant also. They promote nitrogen fixing bacteria. Stored in nodes in the roots.
thanks for reminding me the concept of nitrogen fixation by legumes,peanut,chikpeas etc taught in grade 8 at my school in india..
@CommentBoxParticipant2980 Actually, All of these problems exist only with monocultures. I've grown 28 different vegetables/fruits alongside pigeon peas (And on their own, as part of my research). Every single time the crops growing alongside the pigeonpeas do better. The worst competition for a tomato plant is, another tomato plant! Resources are limited only if all plants need the exact same resource at the exact same time. If you experiment and do multi-cropping, most legumes will indeed benefit other plants. Obviously not using a heap of chemical fertilizers and not tilling helps this process, like a LOT :) Tilling after a legume harvest pretty much kills most nitrogen fixing bacteria colonies, they wont benefit anything else that follows. Leaving the plants as mulch is the biggest factor in providing a slow release of nitrogen for several crops that follow. Again, Multi-crop, no till, and only add the smallest amounts of fertilizer as the soil recovers, supports more microbes and starts buffering nutrients. None of this came from a textbook, I don't know if it is widely published. Just my personal experience on various farms.
How does sesame grow? An essential ingredient in hummus!
DYING to do this one too. Would love to go to a major source like Ethiopia!
Sesame isnt an ingredient in humus at least not the lebanese one i know but it would be a great idea to know !!!
@@hko9564 I've eaten hummus (only the UAE recipe) and we always add sesame seed puree.
@@hko9564 Tahini (mashed sesame) is!
@@danieleduchene-alessandrin6959 lol your hummus must taste awful XD
As European, Italian in particular, I am deeply impressed by the vastity of america. I mean, look at those fields covering the land up to the horizon! CRAZY BIG AMERICA
The united stated cover the width of a whole continent, it's huge.
The United States is the only continent in the world capable of growing any plant in any quantity. The United States is so vast and almost every square foot is viable. It's truly a miraculous piece of land
But small is beautiful. Love your Italy.
@@iLoveBoysandBerries
Australia, Africa can also do the same. But because of human wildlife conflict they don't.
America is named after Amerigo Vespucci so it is your vision in a sense. Alaska makes up about 1/3 of our land area. The 'lower 48' is vast but Mexico and Canada both produce immense amounts of various grains and produce. South America and the vast swaths of land in Brazil and Argentina are equally impressive. BTW, Argentina was developed by Italians. Spanish speaking nation of Italians (imo).
In Mexico people say "Garbanzo de a libra" literally "one pound garbanzo" to express something or someone is exceptional, extraordinary, unique or unusual.
Sun-dried tomatoes are basically tomato raisins. Since we call sun-dried cranberries craisins, I am going to start calling sun-dried tomatoes "tomaisins"
😆
Brilliant. 😂😂 make sure you copyright that name 👍
Craisins are cranberries soaked in sugar then dried - very different than real dried cranberries
:)
I'm SCREAMING!! 😂😂
This is the first time in all of my 22 years of existence that I heard of a word called craisins.
Awesome video!
I'm from Pakistan, and here in south asia we have two main "categories" of chickpeas:
1- The bigger/white "Kabli Chana", i.e. the chickpea from Kabul (implying they are foreign), the bigger/softer seed variety, that's boiled and cooked whole, much like a bean. and used fro stews or pulao. I think this is the variety used for hummus.
2- The smaller/brown "Kala Chana" i.e. black chickpeas, they are smaller and harder, and which are either roasted whole ans eaten as a snack, or split/hulled to make a dal stew (pulses)
I really recommend you try the smaller variety, eating them is my favourite snack.
American English use lots of Italian and Spanish names for things due to immigration (garbanzo, cilantro, zuchinni), while British and Commonwealth English tends to use French or other languages (chickpea, coriander, courgette). Chickpea is from the Latin cicer - the Roman writer Cicero's name meant chickpea.
Hence the name ceci bean which is commonly used here in the southwest USA. Thx.
EXACTLY - so why ..."ask a US farmer for the history of the bean, who has been using it for 5 years " .. .when they are other countries who have been using it way longer .. like ( France or Spain ) who have been farming GARBONZO beans for over 1,000's of years !?
@@tsvandyke …garbanzo with an a …
Nicole, I truly think you are the BEST presenter (male or female) I've EVER seen, either on YT or TV. Repeat: ever! Your enthusiam is infectious! Your scripts are bang on! Your vids are informative, even for me with a degree in Food Technology. And your husband Mark deserves huge credit for great camera work and editing.
This is such lovely feedback. Truly, it means so much to us. Thank you for taking the time to share it, and for the support!!
@@TrueFoodTV You're welcome. Very welcome!! As a former Radio Journalism trainer (yes, that as well as FoodTech - there are many strings to my bow) I'm curious about how you develop and write your scripts. Are they completely written down before you get on location? Or are they 100% spontaneous? Do you use a teleprompter or idiot boards for your PTCs (pieces to camera) or just memorize each bit before recording it? You said in your Q&A that we might get to see some behind the scenes stuff of how you and Mark work on each project - please include that aspect. Thx.
I just love this show. I get so excited every time I get a notification for a new episode
Thank you so much, Juan!
I just love this show I get so excited every time I get a notification for a new video
This is one of my fav series on TH-cam! Thank you so much for filming the series. It makes me appreciate my food more knowing how hard these farmers work 🙏🏼
From the part of Mexico where I am from, my family roasts freshly harvested garbanzos over a comal or a shallow pan. They are extremely sweet and tender like peas.
Do you roast them when they're green?
The passion that you show in these videos have made you channel one of my have to watch every time I get a notification! Keep showing the love for all things food!
When I was a child back in Lebanon, one of our spring treats was enjoying a small variety of hummus that bloomed in the spring with sweet seeds that were such a treat! We'd stop and get them from roadside vendors along the main coastal highway along with glasses of tart Limonada Chahine. Such a pleasant memory...
Green chic pea are super delicious. In india its very common in shops. You can buy it in major indian stores in usa.
Yes!! I just learned that green chickpeas are common in India. I have an Indian grocery near my house that I go to often. I will keep my eye out for them! Sold in the produce section, I guess?
TRUE FOOD TV yes, in produce section.
Awesome!! I was just about to go searching online to see if they're sold where I live and I came across your message. Thanks for the information! 😊🤗
@@TrueFoodTV if your city has a Hispanic store they are usually sold there as well. In Texas I buy them at "La Michoacana" grocery stores.
In Mexico we eat the green steamed garbanzo with "salsa valentina", lime and salt!!
My mouth waters thinking about it. It's also very cheaply sold by street vendors that carry it in a basket.
In my hometown they call them "huasanas"
Y Chace nope. Matar means peas.
I’m a new subscriber and I watched all of your episodes in one sitting! This channel is sooo educational. 200k+ subscribers are not enough!
Thank you so much! We are so grateful for your support!!
We call it kabuli chana (the first one) and gota chana (the brown one). It's sprouted as well. And ofcourse there are ton of ways to make it with gravy.
As an American I honestly had no idea chickpeas were called garbanzo beans until I was shopping for chickpeas in college and couldn't find it. I had to ask for help and someone pointed me to the garbanzo beans.
haha! We're such a big country -- each with our own colloquial language, right?
Actually there is a subtle difference between a chickpea and a garbanzo bean... Donald Trump never had a garbanzo bean on his face. 😄
That is funny, I am from the southwest and wondered what the heck a chickpea was. I knew that garbanzo beans were a very nasty tasting thing and I never linked the two together.
Lol, as an American, I didn't know they were called chickpeas until I went grocery shopping with a friend from India.
In Puerto Rico is garbanzo, a spanish word. Well sound like in spanish.
I love your showmanship! We don't see it as much in 2018 anymore KUDOS
Thanks :)
She's simply awesome.
Yes it feels like watching bbc
Do not buy Sabra. They are funding the occupation and oppression of Palestinians.
The very name of Sabra is from a place which its Palestinian inhabitants were massacred.
Search Sabra and Shatila.
There's quite a few things about her I like
“Where’s the dog!?!!”
“Oh my god he dog gone!!”
😂 lol
As soon as I saw the first part of the video clip of the field, I knew you were filming in the Palouse region of the Pacific Northwest. There is just something very unique about that those steep rolling hills and that landscape in all the world. Our family farm is just a few miles from where you were filming. Been farming there since about 1865.
They are called garbanzo beans or chickpeas. But many of the local farmers just call them "garbs" for short.
Other main crops also grown on that same land... wheat, barley, malt barley, lentils, dry peas, fresh peas, bluegrass seed, Timothy grass for seed and hay and alfalfa for hay. Not as many dry peas are grown now as garbanzo beans and lentil can often provide a larger profit. None of those crops are irrigated. The average annual precipitation is approximately 20 inches. They land is very fertile.... Excellent farmland. Whitman County (in the middle of the Palouse region) has the highest average production rate of wheat per acre of any county in the USA.
I almost forgot to mention that some garbanzo beans are harvested green/fresh. The combine harvesters are much different than those used for harvesting dry garbanzo beans. Here is a video taken in another area in or near the Palouse region where they are harvesting green/fresh garbanzo beans. >>> th-cam.com/video/CREWnKxVaLU/w-d-xo.html
In germany it's called Kichererbse which means giggle pea
Awhh that's cute 😁😁
ADORABLE!
That's more fun than french where they are called "pois chiche" meaning "stingy peas" (which feels like racist propaganda.)
How do you pronounce that? It's cool!
In Algeria it's called "hams" in Arabic language, and "ikiker,and terraiko" in amazigh language , we use it to prepare the famous fast food "karantika"....
5 stars for your amazing camera shots⭐️⭐️⭐️⭐️⭐️
Ml
I am so happy that you did a cooking segment at the end, I have all of them saved in a folder because one day I will have the motivation to make them. And I you added the recipe to the bottom 😊
🙌
What a really cool and informative video! Not only learned about the "chick pea" but also got a nice recipe using hummus... which I totally love. It's a perfect snack food as well.
Green chick peas are tasty. You can roast the green chickpeas in their pods and then eat them. They are delicious. Also you wont believe the leaves of the plant are edible too. They are slightly sweet and loaded with nutrients.
Ohhhh, man -- I wish I'd known that. I would've eaten some leaves!!
Yes we use fresh leaves in cooking and in salads there are nice and tangy
Green and row chick peas was a famous food in india and pak. Its local language called hola🤣🤣🤣
You deserve a million sub. Been binge watching all the "How Does it Grow" videos and Im mesmerized 💕💕💕
I absolutely love this show so incredibly informative and as a Chef it is inspiring 😉
The moment I saw it, I was about to say "you should've tasted the fresh chickpea" but then you actually tasted it.
People who have never eaten green chickpeas are missing a great thing.
Coming from a Lebanese family, I just want to say there isn't really a "recipe" for hummus. You just do it all by taste, either in a food processor, or in a mortar and pestle.
It's just lemon juice, tahine, salt, garlic, and of course chickpeas. (Also, sometimes water if it's too thick.)
When you're done, and you want to present it; dig out a little channel with a spoon or your finger, in whatever design you want (I usually do a spiral), pour in some olive oil into the channel, and then sprinkle over some paprika (or whatever you want really, eg: sumac, cinnamon, cumin. Try out different flavours.)
Perfect! Thanks for your tips, Adam!
I like drizzle of oilve oil over it
Also, putting some Tahine and steamy-hot whole boiled chickpeas in the middle really gives the dish it's final edge
Sounds wonderful i’ve never eaten hummus sounds tempting thank you
The thing is, too much tahini or lemon can make it really bitter. I've made my recipe so it's consistent every time
Try some exotic fruits next!! Starfruit, dragon fruit, lychee, etc!!
I am trying really hard to make this happen! I'll keep you posted!
Back in my hometown we have tens of mini dragonfruit farm(?)/orchards(?).
Though mango, lychee, and starfruit trees can be found on the yard of every other houses in the rural area here. I would love to see the orchards of them.
O my god she should travel outside US.. That would be interesting!
@@TrueFoodTV if you do maybe a crossover with th-cam.com/channels/hsbD6Clp-ZPqKwXJR3V7DQ.html
did a search for "Growing Chickpeas" because I wanted to see if I could add these to my garden next year. I came across this video and now I'm a subscriber of the channel :D What a great video. The host's personality is so awesome and really drew me in. so glad I found this.
Great video once again! Keep them coming
Every time I watch you, I end up binge watching the channel ♥️🥰
I know, haha same here.
Woohoo! I can't complain about that! THANK YOU!
Love your channel! It makes me appreciate the hard work and effort that our farmers put in that we take for granted. Will do my best to avoid wasting food!
I love green chickpeas so much!
My aunt's inlaws have chickpea plants and every summer they go to visit them, they bring me green chickpeas cause they know I love them! So sweet, tender and fun to peel!
You make such great, professional and important videos. It's really fun seeing how your channel grew, you so deserve it. Keep up the good work, and thank you for educating us :)
Thank you so much, Yaki. That really means the world to us! I appreciate the support.
You do such an amazing job!! Thank you so much for your awesome videos!! ❤️
Thank you for watching!
Thank you for another amazing episode!
Awesome work! Love your videos and information - many thanks!
I love your story telling techniques I just started watching and I just can't stop
I'm so excited you uploaded. Love your channel
Thank YOU for supporting it!
A hemp chapter please!!!!! Saludos y gracias por los videos
Your videos are super informative and good!! Keep up the good work!
Love your channel - so much information 💕
I love eating chickpea boiled. I love hummus too but chickpea on its own is delicious.
Boiled chickpea with lemon juice is actually a popular dish in Iraq, called lablabi!
We curry it in the Caribbean
1000X better to cook your own
"Where's the dog?! Oh my God, the dog's gone!!" 😂😂😂
SO FUNNY, right?!!
Hmmm theres a kinda doggy taste in the hummus guys
Love how she documented would watch her videos all day
Yeah, about those weeds, are these farmers using the Bayer/Monsanto solution? If so how much
toxic glyphosate ends up in the hummus?
A lot. For sure they use it.
It's insane that we are marvelling at the beauty of fields of toxic self destruction. Yay capitalism.
It might be toxic, but at least it’s a uniform colour! Hopefully as people learn more about food production and waste, they’ll think differently about how some of our crazy demands are causing major issues in agriculture.
You makes farming exciting 😍
I was so happy seeing you get to ride the heavy machinery! It's always so nice seeing everyone being willing to share their trade. And thanks for including that factoid about Syria. I feel like we as a country often forget that we have a lot to be grateful for and that we're not always the ones who swoop in and rescue others 💜
That's such a lovely observation and well said! Thank you!
I absolutely love chickpeas. They go great almost anything! Soups, salads, stir frys, alone as a side dish and much more!
this channel is so consistently informative. I only wish more channels had this standard of quality..
As always I loved the video. In fact I am going to do some research into growing these here in South Africa. I have never seen them grown here. Thank you for sharing. Your no 1 fan.
Let me know what you find out! I'm curious if they're indeed grown in SA. And thanks for watching :))
You make such amazing content that it makes me wanna join you. 😭💕
Everything about "How does it grow " lovee it !! ~
Excellent production. High quality show. Well done. Just discovered it and have watched three episodes of your show now. Great host as well.
"while my cameraman is being choked..." 😂😂😂
Wonderful!
We do love hummus at home.
Thanks for let us know were it came from.
You're very welcome. thanks for watching!
I love to see the plant when it's flowering, it brings good child hood memories. They taste better green.
just discovered your channel when trying to grow my food channel, wasn't what I was looking for but felt compelled to watch the chickpea video, love the idea..:):)
Wow, I just think your amazing. You have such a clear voice and your great in front of the camera. And very informative
How does this channel not have more subscribers. Awesome video!
Because not many people are interested in farming/agriculture.
Little by little, I hope it catches on!! We're trying our best to excite people about where their food comes from.
@@TrueFoodTV It's a little scary how many people I have mentioned our garden to that did not realize that you can grow tomatoes from the seeds in another tomato.
@@TrueFoodTV I assume you only make videos about produce, are planning to expand to ASF ?
Loving this channel. Educational and the host is so vibrant.
I LOVE your channel!!! Thank you so much for the great info. ❤️❤️❤️❤️❤️
Another awesome video!! We have a small farm where chick pea is also grown but watching it being done in such a massive scale was AMAZING ! and these fields also brought back some memories from my visit to Idaho . And by the way what's the secret of you being so full of energy 😁?
Oh man, it's just that I LOVE learning about this stuff! I truly do. I feel such a privilege to get to see all these different areas, meet so many amazing people who put food on our table. I can't help but get excited!
Our Queen is back.... Yeeeeee
Cool how you added the recipe. Was a great added dimension to the video!
A nice video! So glad to watch it ! 👍🏼
I’m loving to watch it again & again nice to watch that !!
Thank you so much 😀
Haha hey that's one my favourite pulse it's really a treat here in INDIA.
You guys are TOPS for chickpeas! Can't wait to eat them in India one day. Now to decide in which dish(es)... ;)
@@TrueFoodTV Try Channa Battura !
The tender green chickpeas which you tasted are also a snack in India when they're in season. They are sold as bunches on the roadsides and in vegetable markets. It's a fun social activity to pick the pod, burst it and eat the chickpeas one by one.
Living in Goa,India, I also love black Chana as a South Indian Salad.
TRUE FOOD TV try the Indian black chick peas
Wow wonderful Video very informative thanks Nicole Jolly Good Job 😍👍
Thanks for watching!
Amazing video! I like your honest passion you are conducting this show with and fantastic recipe! Thank you 😊
Great video!. I eat garbanzos very often and I apreciate your effort for making videos related to agricultural products. Greetings from Finland!
Do sunflowers please! There are so many and they are awesome to grow! By the way Great video!
You got it!
oh, i LOVE!!! i've been a vegan for 16 years and hummus is a staple food.. i usually eat it with steamed or stir fried veggies, and Sabra makes the tastiest flavors (trust me!) soo cool to see where one of my favorite foods comes from!!
Very educational messages. Thanks!
Loved this video 👍🏼gotta try that hummus recipe
Woooow..so much deep information...just loved it...love from india
Thank you! I'm so glad!
"WHERE'S THE DOG?...OH MY GOD, THE DOGS GONE?!" 😂😂
Hahaha
just came across one of your video's last night , it was great...really enjoyed it ....i'll be watch your great videos
This was so interesting thank you.
Thank you and your crew for another beautiful and informative video! I love hummus & would definitely love to try a green chickpea now 😄
I wish I had samples to give you all!
you have missed the sweetest most delicious part of this delicious fantastic plant ,
roasted green chickpeas in the pods ,
Yes you heard that right roasted chickpea pods the way it's done pods collected when they're green and roasted over open fire in a frying pan .
the roasted green pea pods sold in the streets of Bethlehem are generally roasted in the bread ovens .
Is the chickpeas in a
husk or pods ?
The hummus dish you made looks fabulous thank you for showing us that recipe I must try it👍
Longest hummus commercial I've ever seen. And I enjoyed every moment of it.
Possible idea for future vids, but would you be able to do some episodes on the future of produce? Such as specific plants that help reduce topsoil erosion, up incoming new plant varieties, etc.
Great idea, Ryan. I'll start brainstorming about this. Any category of produce in particular that you're interested in?
TRUE FOOD TV , Maybe interesting topic on cover crops like clover and different grasses.
Are those fields mono-crops? Do they rotate and let the soil replenish? I think that should be it of every episode. How sustainable are the practices?
We grow chickpeas in our garden.
Lucky!!!
@@TrueFoodTV yea. We harvest them when there green and make a indian dish called kachai cholai. It's one of my favorite and I always look forward to the harvest each year because you can't buy green chickpeas at the store.
@arshdeep, How do you grow them in your garden, how much space do you need? I was wondering if I could grow some plants on my patio of my condo? Live in Ca. where we have drought conditions, always looking for something that doesn't need a lot of water. Thanks for any help or input ♥
@@ilenecashman7905 you can pretty much grow anything in pots, but I think the only issue with pot grown is that you won't get much of a harvest. There are lots of small space gardening tips on TH-cam, so just search it up. Good luck. I'm keen to try it too as we use a lot of chickpeas and pea flour. We're in South Africa, probably ideal for growing them.
@@Necronephilim, thank you.
In Syria we call Hummus مسبحة (Msabaha)
It’s my 2nd favorite breakfast condiment after لبنة (labneh)
In Canada people say both garbanzo beans and chickpeas. Many canned and dried garbanzo beans cross your northern border to Canada. Recipes also use either name. Of course are labelled chana in South Asian grocery stores, speaking of which, chickpea flour is one of the many bean/lentil flours you can buy there as well. Mmmm; bhajis, pakoras, sev, etc.
I did not think you could get any better looking. I was so wrong. I hang on your every word. You are a 10.
Thank you sooo much for giving credit to the middle east
Wow. Another question i never asked but desperately needed to know.
Absolutely beautiful video thank you so much for making this for all of us to see. Wishing you a beautiful day.
So glad you enjoyed it!
Great stuff but a question..how do they kill the weeds😏they are just pulled up no chemicals 🤔great video I've been making hummus since I was 19 56 now😍
Thanks for the information. Especially since I've gone vegan 😁
U give in depth knowledge thanx
Ok, this is weird, I just made my 3 bean salad (with garbanzos) to have for dinner and this video popped up! Love your channel 💙