Chickpea Milk – Part of Your Future Balanced Breakfast

Photo: Wikipedia Commons

‘The Zohan’ showed the world that Israelis use hummus for everything from toothpaste to a fire retardant. Though clearly satirical, the truth probably isn’t too far off. We do love hummus, but we wouldn’t think of putting it in our cereal or coffee would we? If that sounds gross, keep reading.

Starting soon, Israel will be unleashing chickpea milk. Yes, it’s a milk alternative not unlike soy milk, hopefully tasting a bit closer to the real thing. Researchers at the Ministry of Agriculture’s Volcani Center have ingeniously found another food group to be dominated by the Israeli-grown product. If this catches on, it will greatly increase Israel’s already massive chickpea industry.

“Chickpeas, unlike other crops like soy beans, are a local Israeli crop, and we want to encourage farmers to increase their yield,” said Dr. Shmuel Galili of the Volcani Center.

Making chickpea milk is as easy as soaking chickpeas in water overnight, grinding them in a blender with water, cooking them, and finally draining that mixture.

There’s no way to know if chickpea milk will ever catch on. Fist, researchers are burning the midnight oil trying to find a way to produce chickpea milk in a cost-efficient manner. Until then, cow’s milk it is.

We thank Ynet for this story.

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