Green hummus produced using green chickpeas, and its production method.

Abstract

The invention relates to the production of highly nutritious green hummus prepared using green chickpeas. This green hummus is a functional food suitable for the healthy eating demands of modern life, with its low fat and zero cholesterol content. Supporting healthy living with its low fat and zero cholesterol content, this green hummus stands out as a part of modern diets with both its rich nutritional value and visual appeal. The green hummus that is the subject of this invention offers an innovative and nutritious alternative that meets consumer expectations.

Description

GREEN HUMMUS PRODUCED USING GREEN CHICKPEAS AND ITS PRODUCTION METHOD Technical Area The invention relates to green hummus made using green chickpeas and the production of this hummus. The aim is to optimize the time involved in traditional hummus production. With this invention, the time required for traditional hummus production can be reduced. and a product that offers higher nutritional value while reducing labor requirements. It is being developed. In addition, the method described in the invention increases agricultural productivity and makes it sustainable. It contributes to food production. The invention is particularly relevant to functional foods and healthy food production. It offers solutions to nutritional needs. State of the Art Green chickpeas are chickpeas that have not yet fully matured, are harvested young and fresh. It is a variety. Consuming it in its unripe form offers both nutritional value and unique characteristics. It stands out with its taste. Green chickpeas are rich in antioxidants, protein, and fiber. It is a healthy food source. Unlike traditional chickpeas, it contains antioxidants. High levels and rich vitamin-mineral profile, green This increases the importance of chickpeas in diets that support a healthy lifestyle. Furthermore, their low... With its low fat content and easily digestible structure, it is a modern and health-oriented food. It is a food item that meets nutritional requirements. Green chickpeas are used in various parts of the food industry. It is used in many areas. Especially in salads, soups and side dishes, it adds a fresh flavor. It is preferred as a source of nutrition. In addition, green chickpeas and green hummus are used for their functional properties. It is used in the production of food products. It is also widely used in the frozen food sector. Green chickpeas, which retain their freshness and nutritional value, can be easily stored. It is also used as a raw material for baby foods and healthy snacks. This is being evaluated. In developed countries, plant-based foods are included in vegan and vegetarian diets. It is also widely used as a source of protein. Hummus is made with basic ingredients like chickpeas and tahini, seasoned with lemon juice, garlic, and olive oil. It is a type of meze and dip sauce originating from the Middle East, prepared by combining various ingredients. Historically, while the origins of hummus cannot be precisely determined, the earliest recipes are believed to date back to the Middle Ages. It is thought to have originated in the Eastern and Levant regions. The first written recipe for hummus dates back to the 13th century. 1 It is mentioned in Arabic culinary writings around the 15th century. Over time, it became part of Mediterranean cuisine. It has become an indispensable element and is now popular worldwide. Hummus has become a popular food, renowned for both its taste and nutritional value, and is also suitable for vegans. It is also considered an important source of protein in vegetarian diets. Hummus recipes in the known state of the technique generally include cooked white chickpeas, It consists of tahini, lemon juice, olive oil, garlic, and salt. Traditional hummus. The recipes involve a laborious preparation process, such as boiling chickpeas and peeling them. This is required. In addition, the chickpeas used are generally rich in fiber and antioxidants. They have lower values. Traditional chickpeas have shells that are not easy to peel, This also increases processing time and production costs. Furthermore, this... Chickpeas are often not included in modern healthy diets due to their high carbohydrate content. It may not be in line with the meaning. With traditional methods and materials. The prepared hummus meets the nutritional expectations of some consumers. It is insufficient. The limitations and inadequacies of current technological solutions are addressed in the methods used for making hummus. The nutritional value of chickpeas is insufficient, therefore the chickpeas used in hummus production Due to reasons such as prolonging the process and increasing its cost, there is a need for a solution in this field. Improvements are needed. Brief Description and Objectives of the Invention The invention involves using green chickpeas harvested before they mature. and green hummus, developed as an alternative to traditional hummus, and the production of this hummus. The method is explained. The green humus that is the subject of the invention is valuable not only for its nutritional value, It is also low in fat and has zero cholesterol, making it a healthy option for modern life. It is defined as a functional food that meets nutritional needs. Production The method is practical, and the hummus in question is quite high in terms of visual appeal and nutritional value. It has values. The main purpose of the invention is to produce a hummus with high nutritional value. The subject of the invention is... A special chickpea mutant, the green mutant, is used in the production of hummus, and this In this way, hummus is produced from chickpeas whose cotyledons and husks remain green. It is ensured that it has a high protein, fiber and antioxidant content. The invention, 2 Green hummus has a higher protein, fiber, and antioxidant content compared to traditional hummus. It offers hummus. This hummus appeals to consumers who embrace a healthy lifestyle. By doing so, it offers an alternative that meets modern nutritional needs. Furthermore, the invention... The point is that green hummus is a more visually appealing and appetizing product. Thanks to this, both the consumer experience is improved and the product is differentiated in the market. It increases competitiveness. The main goal of the invention is to provide a method for producing hummus with high nutritional value. The invention addresses the labor, time, and cost problems encountered in traditional hummus production. It aims to solve the problem of harvesting and threshing chickpeas by hand, using a combine harvester. By using mature green chickpeas harvested with a threshing machine, the process is faster and... An economical humus production process is presented. Furthermore, the method described in the invention is agricultural. By offering a more sustainable approach to production, the efficient use of green chickpeas. It aims to provide this by requiring less labor and producing minimum waste. This method represents an important step towards environmentally friendly food production. The green humus obtained using the production method mentioned in the invention is not only healthy. It is not only a source of nutrition, but also a functional food; low in fat and zero... With its cholesterol content, this hummus is suitable for both health-conscious individuals and... It offers an ideal option to meet various dietary requirements. Detailed Description of the Invention The invention involves green hummus made from unripe green chickpeas, and this green hummus... It is related to the production method. Low fat and zero cholesterol, supporting a healthy lifestyle. With its ingredients, this green hummus is modern in both its nutritional value and aesthetic qualities. It is used in diets. The green hummus that is the subject of this invention meets consumer expectations. It offers an innovative and nourishing solution. Hummus, which is high in nutritional value, low in fat and has zero cholesterol, is beneficial for early growth. harvested green chickpeas (Cicer arietinum L.), garlic, tahini, olive oil, cumin and It contains lemon juice. 3 The green humus production method described in this invention; i. Washing the green chickpeas, soaking them before cooking, and then cooking them. softening, ii. crushing the garlic after peeling, iii. The green chickpeas cooked in step (i) are placed in a blender. (ii) crushed garlic, tahini, olive oil, Add cumin and salt and blend again in the blender. iv. Adding lemon juice during the shooting process, v. during serving, drizzle with olive oil, chopped parsley, paprika powder, or adding cumin It includes the steps involved in the process. The green humus production method described in this invention; i. Wash 120-150 grams of green chickpeas and soak them 4-5 hours before cooking. soaking and cooking to soften, ii. 4-7 grams of garlic are peeled and then crushed. iii. The green chickpeas cooked in step (i) are placed in a blender. (ii) crushed garlic, 120 ml tahini 120- Add 125 ml of olive oil, 4-6 grams of cumin, and 1-4 grams of salt again. being processed in a blender, iv. During the extraction, add half of the 75-100 ml lemon juice first, then continue the extraction. continue and then add the remaining half of the lemon juice, v. during serving, drizzle with olive oil, chopped parsley, paprika powder, or adding cumin It includes the steps involved in the process. The green humus production method described in this invention; i. Wash 120 grams of green chickpeas and soak them for 4-5 hours before cooking. and cooked and softened, ii. Crushing 6 grams of peeled garlic, iii. The green chickpeas cooked in step (i) are blended for 20 seconds. (ii) crushed garlic, 120 ml tahini 120 ml Blend olive oil, 5 grams of cumin, and 2 grams of salt in a blender for 10 seconds. being processed in a blender, 4 iv. During the shot, add half of the 75 ml lemon juice first, then continue the shot. continue and then add the remaining half of the lemon juice, v. during serving, drizzle with olive oil, chopped parsley, paprika powder, or adding cumin It includes the steps involved in the process. The invention involves green chickpeas, which are immature or early-harvested green chickpeas. "Green chickpeas" is an alternative to traditional hummus, created using chickpeas of a specific color. Hummus is obtained. Mature chickpeas, used in traditional hummus recipes, It has certain limitations in terms of nutritional value and production processes. This to overcome limitations and both simplify the production process and maintain nutritional values In order to offer a superior product in this respect, a special chickpea variety was developed within the scope of the invention. The mutant green chickpea variety is used. This chickpea mutant, when mature, both traditional white while retaining both their cotyledons and the green color of their shells. It differs from chickpeas. This feature is important not only in terms of visual appeal, but also... It also offers a significant advantage in terms of nutritional profile. The special chickpea mutant used in the production of the green humus that is the subject of this invention is different from the traditional green humus. It eliminates the difficulties and costs associated with chickpea harvesting. Traditional In these methods, green chickpeas are hand-picked before they ripen and separated from their pods. They are separated. This process is quite costly in terms of labor and time. However, this The green chickpeas used in the invention retain their green color even after they are fully ripe, and It can be easily harvested using mechanical methods such as combine harvesters. Thus, production The process is made more efficient, resulting in time and cost savings. In this way, sustainability in agricultural production is increased, while at the same time a wider range of interests is fostered. This allows for production on a large scale. The production method described in the invention consists of steps that are both simple and effective. Harvesting The chickpeas are processed without the need to remove their shells and directly... It is used in hummus production. Green chickpeas, tahini, olive oil, lemon juice, It's refreshing when mixed with traditional hummus ingredients like garlic, cumin, and salt. And a delicious hummus is obtained. The green chickpeas used in this process have a high... Fiber, protein, and antioxidant content significantly increases the nutritional value of the green hummus produced. This increases the nutritional value and color of green chickpeas during cooking. It has protective properties, which makes the product visually more appealing. One of the most notable advantages of this invention is that it has high nutritional value. The invention describes hummus. The green hummus in question, with its 17% fiber content, aids the digestive system. It provides support and meets basic mineral needs with its 4% calcium and 20% iron content. It meets these needs. In addition, its high antioxidant levels boost the immune system. It has the potential to strengthen. Thanks to its low fat and zero cholesterol content. This hummus promotes healthy eating and meets the needs of modern diets. It is designed for this purpose. The rich nutritional profile of the aforementioned green hummus is not only Healthy eating is important not only for individual health but also for society as a whole. It contributes to the spread of these habits. From an aesthetic point of view, the issue in question Green hummus stands out with its unique color. Unlike traditional hummus, it has a yellowish tint. Compared to cream color, the vibrant green hue of the green hummus that is the subject of this invention is both visually appealing. It increases appeal and also offers a new and attractive product alternative for consumers. It offers the ability to retain its color during the cooking process, making it suitable for the food industry. This allows for the creation of an innovative category, especially one that is natural and healthy. In today's world, where demand for products is increasing, the aesthetic qualities of green humus make it a valuable product. It significantly increases marketing potential. The invention also promotes sustainable agricultural practices. Traditional While green chickpeas are harvested by hand, this method requires both high labor costs and... It creates sustainability problems in terms of environmental impacts. However, in this invention... mechanical harvesting methods require less energy and labor. It reduces environmental impacts. In addition, the efficient production of the chickpea mutant is beneficial for agriculture. Sustainability in the food sector by enabling more efficient use of these areas. It supports this. Compared to the known state of the art, this invention is traditional. It offers innovative solutions to various limitations in hummus production. Traditional Chickpeas used in hummus recipes are generally low in fiber and antioxidants. It has a certain characteristic, and the production process is quite laborious. Furthermore, traditional methods affect consumers' well-being. It falls short in meeting modern health and aesthetic expectations. However, this The invention represents an improved alternative in terms of both nutritional value and production process. By offering this, it aims to set a new standard in the food industry. In conclusion, the invention is not just about green hummus as a healthy and nutritious food product. not only does it offer this, but it also highlights the ease of the production method of this green humus and 6 It is also considered a major innovation in terms of environmental sustainability. The green hummus that is the subject of this invention addresses the health-oriented nutritional needs of modern life. As a product that meets these needs, it has great potential in the consumer market. Furthermore, this the invention increases agricultural productivity and supports differentiation in the food sector, making it a valuable innovation in the long term, both economically and environmentally. It brings. 7

Claims

1. Hummus is nutritious, low in fat, and contains zero cholesterol. Its characteristic features are; early harvested green chickpeas (Cicer arietinum L.), garlic, It contains tahini, olive oil, cumin, and lemon juice.

2. A method of producing humus according to Claim 1, and its characteristics are: i. Wash 120-150 grams of green chickpeas and soak them 4-5 hours before cooking. soaking and cooking to soften, ii. 4-7 grams of garlic are peeled and then crushed. iii. The green chickpeas cooked in step (i) are placed in the blender. (blender) grinding, garlic crushed in step (ii), 120 1 ml tahini, 120-125 ml olive oil, 4-6 grams cumin, and 1-4 grams salt added and blended again in the mixer, iv. During the extraction, add half of the 75-100 ml lemon juice first. continue filming and then add the remaining half of the lemon juice addition, v. during serving, olive oil, chopped parsley, red pepper powder or the addition of cumin It includes the steps of the process.

3. It is a production method according to claim 2, and its characteristic is; i. Wash 120 grams of green chickpeas and soak them 4-5 hours before cooking. soaking and cooking to soften, ii. Crushing 6 grams of peeled garlic, iii. The green chickpeas cooked in step (i) are left to cook for 20 seconds. garlic crushed in step (ii) after being ground in a blender, 120 ml tahini, 120 ml olive oil, 5 grams cumin, and 2 grams salt blend in the blender for 10 seconds, then blend again in the blender. iv. During the extraction, add half of the 75 ml lemon juice first. continue filming and then add the remaining half of the lemon juice addition, v. during serving, olive oil, chopped parsley, red pepper powder or the addition of cumin 8 It includes the steps of the process. 9