Chickpeas are adaptable for many cuisines, such as Mediterranean or Middle Eastern cooking styles. These legumes are nutrient dense; 1 cup contains upwards of 14.5 grams of complete protein.

That's right — each chickpea should be skinned, because, if not, the peel can leave a gritty and coarse texture in your hummus. This is where dried chickpeas come into play: They are much easier ...

I usually start with dried chickpeas, but occasionally I use canned ... but you might need to peel it, if the rind is tough. Preheat the oven to 200°C (390°F). Scrub the skin of the kabocha ...