Legume

Kabuli

A tier

Kabuli chickpeas are large, cream-beige, thin-skinned seeds preferred for hummus, salads, and Mediterranean dishes—the default canned garbanzo of Western markets. They cook to a soft nutty creaminess. Larger size means longer soak/cook than many desi types. Classic hummus and stews; leave whole for salads. Quality varies from chalky to buttery—prefer recent crop dry stock. Salt toward end of cooking.