One Can of Chickpeas is WAY Better Than the Rest — Here’s Why

Summary

In this video, the host explores and ranks different brands of canned chickpeas from best to worst, testing various options like Publix, Goya, Bush's, and others. After reviewing factors like texture, flavor, and sodium content, the host prepares two hummus recipes using the best and worst-ranked chickpeas and challenges Monica to distinguish between the two. Ultimately, the Bush's brand is crowned the best for hummus, while Trader Joe's takes the bottom spot due to its chalky texture and lack of flavor. The video reveals how chickpea quality can greatly impact the taste of hummus, with surprising results.

Takeaways

• 😀 The script focuses on testing and ranking various canned chickpeas from different brands to determine the best and worst for making hummus.
• 😀 The main brands tested include Publix, Whole Foods 365, Trader Joe's, Goya, Bush's, and several others, both organic and non-organic.
• 😀 The author emphasizes that glyophate levels in canned chickpeas are well below the safety limits set by authorities like the EPA and the EWG.
• 😀 A significant point made is that while some people are concerned about glyophates in chickpeas, none of the tested cans exceed the safe exposure levels.
• 😀 Different chickpeas were found to have varying levels of sodium, with some being significantly higher (e.g., Bush's Best with 480 mg per serving).
• 😀 Texture, flavor, and sodium content play a major role in how the chickpeas were ranked, with Bush's Best emerging as the top-ranked chickpea for taste and texture.
• 😀 The Trader Joe's chickpea ranked as the worst due to its chalky texture and lack of flavor.
• 😀 The process of making hummus involved using both the top-ranked (Bush's Best) and the lowest-ranked (Trader Joe's) chickpeas to see if Monica could tell the difference.
• 😀 Monica was able to distinguish between the hummus made with the top and bottom-ranked chickpeas, noting that the best one had a more pronounced chickpea flavor.
• 😀 The experiment revealed that chickpea texture and flavor can greatly affect the overall taste of hummus, with some brands being more creamy, while others were watery or chalky.

Q & A

What is the main purpose of this video?

The main purpose of the video is to compare different brands of canned chickpeas, rank them from best to worst, and then make hummus from the top and bottom-ranked cans to see if there is a noticeable difference in taste.

Why did the creator switch to organic chickpeas?

The creator switched to organic chickpeas to address concerns about glyphosate (a herbicide), although they noticed only a slight difference in quality compared to non-organic chickpeas.

How were the chickpeas tested for glyphosate presence?

The chickpeas were tested for glyphosate, and the results showed that no canned chickpeas, whether organic or non-organic, exceeded the EPA's exposure limits or California's no significant risk levels for glyphosate.

Which chickpeas were ranked the highest in the taste test?

Bush's Best Chickpeas were ranked the highest in the taste test due to their smooth texture and great flavor.

What makes some chickpeas taste more flavorful than others?

The flavor difference between chickpeas is influenced by factors such as texture, sodium content, and the presence of skins. Chickpeas with higher sodium levels tend to have a richer, more robust flavor, while those with less sodium can taste milder or even watery.

How did the creator prepare the hummus for the taste test?

The creator prepared the hummus by draining and rinsing the chickpeas, removing as many skins as possible, and then blending them with tahini, olive oil, lemon juice, garlic, salt, and ice cubes until smooth.

What was Monica's reaction to the hummus made from the best and worst chickpeas?

Monica noted that the hummus made from the best chickpeas (Bush's Best) had a richer, more pronounced flavor, while the hummus made from the worst chickpeas (Trader Joe's) was more chalky and less flavorful.

How did the chickpeas' sodium content affect the taste?

The sodium content had a significant impact on taste. Chickpeas with higher sodium levels, like Bush's Best, had a more robust and flavorful taste, while those with lower sodium, such as Trader Joe's, tasted milder and more watery.

Why did the creator prefer some chickpeas over others in terms of texture?

The creator preferred chickpeas with a smoother, less chalky texture. Chickpeas with tighter skins and a less gritty texture were favored, as they provided a more pleasant eating experience.

What is the significance of the difference in aquafaba between the chickpeas?

Aquafaba is the liquid in canned chickpeas, and its consistency can indicate the quality of the chickpeas. Thicker aquafaba, like that found in certain brands, suggests a better texture and quality, while watery aquafaba indicates a lower-quality product.