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Garbanzo beans, usually called as chickpeas, are amongst the most broadly-used legumes. A big cause is they are the base of hummus, a well-liked dip that is cooked by pureeing garbanzos with olive oil, sesame seed butter, tahini, lemon juice and garlic. Chickpeas or organic garbanzo beans are strong yet indigestible in touch, and their exclusive, spherical form is simply identifiable. Ranges of garbanzo beans involve the general, cream-shaded chickpea; the kabuli, most general in Middle Eastern and Mediterranean food; and the desi, undersized, darker and more general in India.

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