Edible hummus paste and method for the manufacturing thereof

Abstract

The present invention provides an edible legume paste, e.g., chickpea paste, made of a powder consisting of dried and ground legume seeds mixed with a crude tahini composition, wherein said legume paste is essentially in the form of a suspension, has a particular viscosity, and is stable at room temperature for at least 3 months without forming a stable sediment. Further disclosed are a process for the manufacturing of said legume paste, and a dip or spread made from said legume paste.

Description

EDIBLE HUMMUS PASTE AND METHOD FOR THE MANUFACTURINGTHEREOFTECHNICAL FIELD

[0001] The present invention relates to the field of food products, and particularly, to an edible legume paste, e.g., a chickpea paste or faba beans paste, which may be made into a dip or a spread, with the addition of water.BACKGROUND ART

[0002] Various dips and spreads, such as hummus and tahini, originate in the Middle East, though nowadays they are known to be used in kitchens around the world. Hummus, probably the most well-known dip, is comprised of ground cooked chickpeas, ground sesame seeds, water, and seasonings such as salt, lemon juice, garlic, paprika (such as hot paprika) and ground black pepper.

[0003] Freshly prepared hummus is very prone to spoilage by bacteria, and its shelf life is therefore very short (up to a week at the most, under refrigeration condition, and a few hours only at room temperature). Particular types of bacteria that may grow on hummus are Salmonella, which is known to cause serious stomach upsets, mostly in infants, elderly people and people with impaired immune systems, and Listeria. On the other hand, freezing of such a product is not possible, as it will result in emulsion breaking.

[0004] Food manufacturers commonly extend the shelf life of various products, including dips such as hummus, by the addition of artificial chemical preservatives. Yet, chemical preservatives are believed to be unhealthy, and the addition of such preservatives, which require an acidic pH, may further impair the taste of the food to which they are added. In addition, even with preservatives, hummus will last for only a few weeks in refrigeration, which in itself affects its flavor.

[0005] Another approach enabling to prolong the shelflife of food, including dips such as hummus, is acidification. However, acidification greatly impairs the taste of the hummus, while postponing spoilage by only a few weeks.

[0006] Hummus may also be pasteurized and / or sterilized, and then stored in cans or plastic bags. Yet, as ground sesame seeds are known to be highly sensitive to heat, and such a procedure damages the flavor and texture of the hummus.

[0007] Chickpeas have been cooked, ground and dried in the art, thus producing a powder from which hummus can be made. However, without tahini the flavor of the produced hummus is very poor, and the preparation process is inconvenient. Ready-made hummus cannot be dried effectively since, as stated above, sesame seeds are very sensitive to heat.

[0008] US Patent Nos. 6,602,531 and 6,787,171 disclose methods for the pre-processing of dried foods, aimed at providing dried food products with preferred reconstitution characteristics, including the prolonging of the shelf life of the product. However, the methods disclosed are appropriate for raw' materials such as grains and legumes, including chickpeas, but. cannot be used on ready-made hummus.

[0009] International Patent Publication Mo. W02007 / 088540 discloses a preservative-free hummus concentrate comprising: dry powder consisting of cooked, dried, and ground chickpeas; and crushed sesame seed paste, as well as process for the manufacturing thereof, which comprise the steps of: (i) cooking the chickpeas; (ii) grinding said chickpeas into a smooth puree; (iii) drying said puree into a powder having a water content of 5% or less; (iv) mixing said powder with crushed sesame seed paste, thereby obtaining a hummus concentrate; and optionally (v) adding oil and / or seasoning. The hummus concentrate disclosed is said to have shelf life of at least three months. Yet, as has been later revealed, in a process starting shortly (i.e., in between about a week to about a month) after manufacturing of said concentrate, a highly stable sediment which cannot be removed by shaking or mixing is formed, most probably due to interactions between the chickpea fibers (after adsorbing sesame oil) and the sesame fibers, and a clear separation is observed between said sediment and an oily phase (containing both the sesame oil and the oil optionally added) formed above it.

[0010] It is thus highly desirable to develop a procedure by which the shelflife of hummus, or other legume-based dips, may be substantially extended, while preserving the original flavor of the dip.

[0011] International Patent Publication No. WO2022 / 149133 discloses a method for the preparation of a paste of oily seeds, e.g., a crude tahini composition (made of sesame seeds), having a relatively low viscosity, by microfluidizing a paste prepared by grinding said oily seeds at a pressure of at least 5000 pounds per square inch (PSI). Due to the microfluidization process, the crude tahini composition obtained is a suspension having both a viscosity and average particle size that are substantially lower than those of the starting initial paste, andconsequently no stable sediment is formed during storage of said composition for at least 6 months.SUMMARY OF INVENTION

[0012] In one aspect, disclosed herein is an edible legume paste comprising a mixture of:(a) either a powder consisting of preferably cooked / roasted dried and ground legume seeds, or flakes consisting of preferably cooked / roasted dried legume seeds; and(b) a crude tahini composition, wherein said legume paste is essentially in the form of a suspension; has a viscosity of up to 300, preferably up to 275, more preferably up to 230, pascal seconds (Pa- sec), when measured using HR-2 Discovery Hybrid Rheometer (TA Instruments, USA) equipped with a 40 mm diameter parallel plate geometry at a gap of 1000 pm, at room temperature (e.g., 20°C), with a linear ramp of shear rate from 0.001 to 200 s'1(1 / s) and a total duration of 200 second, wherein the sample has been pre-sheared at 0.4 radians per second (rad / sec; s'1) for 10 seconds and allowed to rest for 60 seconds before testing; and is stable at room temperature for at least 3 months, and preferably up to two years, without forming a stable sediment.

[0013] In certain embodiments, the legume seeds are selected from beans such as black beans, black-eyed beans, Vigna mungo, cannellini beans, chickpeas, black chickpeas, brown chickpeas, great northern beans, kidney beans, lima beans, pinto beans, fava beans, navy beans, adzuki beans, edamame, mung beans (Vigna radiata soybeans, lupin beans, and cranberry beans; peas such as pigeon peas; peanuts; and lentils such as brown, red, yellow, and green lentils. In particular such embodiments, said legume seeds are chickpeas or fava beans, preferably cooked or roasted chickpeas or fava beans, and the edible legume paste disclosed is thus a hummus paste or a faba beans paste, respectively. In certain specific embodiments, said legume paste comprises a chickpea powder obtained in a process comprising infrared drying, e.g., the chickpea powder manufactured by InfraReady Products (Canada) and identified as Product 1260.04-GB (sprouted chickpea powder) or 1260.01-GB (Precooked chickpea powder).

[0014] In certain embodiments, the edible legume paste disclosed, according to any one of the embodiments above, further comprises at least one of a food preservative, anexternally added oil, a seasoning additive, a spice, a food (edible) acid, an emulsifier, a stabilizer, an oleoresin, a food carrier, an antioxidant, and / or crude fibers. Yet, in preferred embodiments, said edible legume paste is a preservative-free edible legume paste; an externally added oil-free edible legume paste; or both preservative and externally added oil- free edible legume paste.

[0015] In another aspect, disclosed herein is a process for the manufacturing of an edible legume paste as defined above, said process comprising:(i) mixing a powder consisting of preferably cooked / roasted dried and ground legume seeds, or flakes consisting of preferably cooked / roasted dried legume seeds, with a crude tahini composition to thereby obtain said edible legume paste, wherein said crude tahini composition is characterized by a viscosity of up to 3 Pa- sec, when measured using HR-2 Discovery Hybrid Rheometer (TA Instruments, USA) equipped with a 40 mm diameter parallel plate geometry at a gap of 1000 pm, at room temperature (e.g., 20°C), with a linear ramp of shear rate from 0.001 to 200 s'1(1 / s) and a total duration of 200 second, wherein the sample has been pre-sheared at 0.4 rad / sec (s'1) for 10 seconds and allowed to rest for 60 seconds before testing; and(ii) optionally adding a food preservative having an E number in the range of E200-E299, an oil, a seasoning additive, a spice, a food (edible) acid, an emulsifier, a stabilizer, an oleoresin, a food carrier, an antioxidant, and / or crude fibers, to said edible legume paste.

[0016] In certain embodiments, the legume seeds used in the process disclosed herein are cooked or roasted, and have been prepared in a process comprising cooking or roasting legume seeds or dried legume seeds, that had first been soaked in water for a sufficient period of time. In particular embodiments, saif legume seeds have been soaked and / or cooked in water in the presence of an edible ingredient having a pH higher than 7, e.g., sodium bicarbonate.

[0017] In certain embodiments, the legume seeds used in the process disclosed herein are chickpeas or fava beans, preferably cooked or roasted chickpeas or fava beans, and the edible legume paste prepared is thus a hummus paste or a fava beans paste.

[0018] In a further aspect, disclosed herein is a spread or dip comprising an edible legume paste as defined above mixed with water, optionally in a ratio of from about 0.1 to about 12gram water per 1 gram of said edible legume paste. In a particular embodiment, the legume paste from which said spread or dip is prepared is a hummus paste or faba beans paste, and said spread or dip is a hummus- or fava beans spread or dip.BRIEF DESCRIPTION OF DRAWINGS

[0019] Fig. 1 shows the viscosity (of the tahini identified herein as “Barke sql2021”, as measured with the HR-2 Discovery Hybrid Rheometer under the conditions defined herein. The data shown further include the rate index and R2, and a plot provided based on those data by the Power Law model.

[0020] Figs. 2A-2B show the viscosity of the tahini identified herein as “roshdysql 2021”, as measured with the HR-2 Discovery Hybrid Rheometer under the conditions defined herein. The data shown further include the rate index and R2, and a plot provided based on those data by the Power Law model (2 A) and without the Power Law model (2B).

[0021] Fig. 3 shows the viscosity of an edible chickpea paste prepared by mixing the tahini identified herein as Roshdi Sq 2021 (4.5 gr) with sprouted chickpea powder (InfraReady Products; 3 gr) (production date May 8, 2025), as measured with the HR-2 Discovery Hybrid Rheometer under the conditions defined herein. The data shown further include the rate index and R2, and a plot provided based on the data measured by the Power Law model.

[0022] Fig. 4 shows the viscosity of an edible chickpea paste prepared by mixing the tahini identified herein as Roshdi Sql 2021 (4.5 gr) with sprouted chickpea powder (InfraReady Products; 3 gr) (production date May 8, 2025), as measured with the HR-2 Discovery Hybrid Rheometer under the conditions defined herein. The data shown further include the rate index and R2, and a plot provided based on the data measured by the Power Law model.

[0023] Fig. 5 shows the viscosity of an edible chickpea paste prepared by mixing the tahini identified herein as HB7 stone (6.5 gr) with sprouted chickpea powder (InfraReady Products; 5 gr), as measured with the HR-2 Discovery Hybrid Rheometer under the conditions defined herein. The data shown further include the rate index and R2, and a plot provided based on the data measured by the Power Law model.

[0024] Fig. 6 shows the viscosity of an edible chickpea paste prepared by mixing the tahini identified herein as HB7 stone (6.5 gr) with sprouted chickpea powder (InfraReady Products; 5 gr), as measured with the HR-2 Discovery Hybrid Rheometer under the conditions definedherein. The data shown further include the rate index and R2, and a plot provided based on the data measured without the Power Law model.DETAILED DESCRIPTION

[0025] It has now been found, in accordance with the present invention, that a hummus paste similar to the hummus concentrate disclosed in International Patent Publication No. W02007 / 088540, in which the crushed sesame seed paste is substituted by a microfluidized crude tahini having a particular viscosity and consequently a particular particle size distribution (PSD) as disclosed in International Patent Publication No. WO2022 / 149133, is remarkably more stable during storage than said hummus concentrate, and may in fact be stored for at least 6 months and up to two years, at room temperature let alone under refrigeration condition (i.e., at a temperature of about 2-8°C or about 2-4°C), without forming a stable sediment. As postulated by the present inventors, due to the microfluidization process, said microfluidized crude tahini is characterized inter alia by significantly shorter (broken) sesame fibers, and consequently, upon mixing with the chickpeas-based dry powder, no stable sediment may be formed, and the food product obtained is thus highly stable.

[0026] It may be assumed that the microfluidization process further contributes to the microbiological quality of the food product obtained, considering that said process destroys, i.e., kills, any bacteria such as Salmonella o Listeria that might be present in the crude tahini composition subjected to said process.

[0027] In one aspect, the present invention thus provides a food product, more specifically an edible legume paste, comprising a mixture of:(a) either a powder consisting of dried and ground edible legume seeds, or flakes consisting of dried edible legume seeds; and(b) a crude tahini composition, wherein said legume paste is essentially in the form of a suspension; has a viscosity of up to 300, preferably up to 275, more preferably up to 230, Pa- sec, when measured using HR-2 Discovery Hybrid Rheometer equipped with a 40 mm diameter (stainless steel) parallel plate geometry at a gap of 1000 pm (the sample is loaded at a gap of 50000 pm, followed by closing to a trim gap offset 50 pm for excess material removal), at room temperature (e.g., 20°C) using a Peltier temperature control unit, with a linear ramp of shearrate from 0.001 to 200 s'1(as a function of shear stress) and a total duration of 200 second (sampling interval 1 s / pt), wherein the sample has been pre-sheared at 0.4 rad / sec for 10 seconds (the plate was rotated in small velocity of 0.4 rad / sec) and allowed to rest (soak time) for 60 seconds before testing; and is stable at room temperature for at least 3, e.g., 4, 5, 6, 9, or 12, months without forming a stable sediment.

[0028] The legume paste disclosed herein is essentially in the form of a suspension, i.e., a heterogeneous mixture in which the solid dry-powder particles, which adsorb sesame oil being a component of the crude tahini composition, are spread throughout the liquid, i.e., the crude tahini composition, without dissolving in it. The phrase “essentially in the form of a suspension” means that despite of generally being in the form of a suspension, some of said legume paste may in fact be further, or alternatively, referred to as an emulsion, due to the presence of the legume seeds and sesame proteins, and optionally small amount of water, in said legume paste.

[0029] The term “stable sediment” as used herein refers to a sediment as formed quite shortly after manufacturing of the hummus concentrate disclosed in W02007 / 088540, and may be formed after a long storage (i.e., 3 to 6 months or more) of the legume paste disclosed herein, due to, e.g., sedimentation of dry powder particles as well as sesame particles suspended within the crude tahini composition, which is stable, i.e., cannot be removed by manually (either gently or vigorously) shaking or mixing said hummus concentrate or said legume paste. As postulated by the present inventors, such a stable sediment, when formed, results from interactions between the legume fibers (after adsorbing sesame oil) and the sesame fibers. As further postulated, the fact that the edible legume paste disclosed is stable at room temperature for at least 3 months without forming a stable sediment results from the fact that the sesame fibers of the tahini comprised within said legume paste are significantly shorter compared to those in said hummus concentrate.

[0030] The term “room temperature” as used herein refers to a temperature in the range of 18-24°C, more specifically in the range of 20-22°C, e.g., to a temperature of 20°C, 21 °C, or 22°C.

[0031] In certain embodiments, disclosed herein is an edible legume paste as defined above, comprising a powder consisting of dried and ground edible legume seeds. In particular such embodiments, said powder has been obtained in a process comprising freeze- drying, i.e., lyophilization, spray-drying optionally carried out under vacuum, drum-drying,heat-drying, i.e., a process carried out in a reactor under heat and a pressure higher than the ambient pressure, radiant energy vacuum (REV) drying, i.e., a continuous vacuum microwave processing which allows for the production of dry foodstuffs at low controllable temperatures in a very short period of time, infrared drying, extrusion, autocl avati on, or any other drying technology. Depending on the particular drying process by which said powder has been prepared, such a powder may comprise water in an amount not exceeding 20% by weight. In particular embodiments, said powder comprises water in an amount not exceeding 13%, e.g., in an amount of from about 5% to about 8%, 9%, 10%, 11%, 12%, or 13%, by weight.

[0032] In other embodiments, disclosed herein is an edible legume paste as defined above, comprising flakes consisting of dried edible legume seeds. Such flakes may be prepared in a process similar to that used for the preparation of potato flakes, e.g., a process comprising grinding or mashing (crushing) cooked, e.g., steam cooked, or roasted legume seeds into a mash; applying said mash to the surface of a drum drier fitted with applicator rollers; and breaking up the dried sheet of the product thus obtained into flakes, optionally followed by grinding said flakes to a specific density as required. Alternatively, such flakes may be non- fluffy flakes, e.g., non-fluffy hummus flakes, prepared in a process comprising dehydrating (optionally followed by cooling to ensure product stability, quality, and proper packaging) and then grinding or flaking either cooked or pre-cooked legume seeds, e.g., chickpeas. Depending on the particular process by which said flakes have been obtained, such flakes may comprise water in an amount not exceeding 20% by weight. In particular embodiments, said flakes comprise water in an amount not exceeding 13%, e.g., in an amount of from 5% to about 8%, 9%, 10%, 11%, 12%, or 13%, by weight.

[0033] The legume paste disclosed comprises either a powder consisting of dried and ground legume seeds, or flakes consisting of dried legume seeds. In certain embodiments, said legume seeds are selected from beans such as black beans, black-eyed beans, Vigna mungo, cannellini beans, chickpeas (also known as yellow chickpea and called garbanzo beans), black chickpeas (“chana dal” also known as Split Chickpeas), brown chickpeas, great northern beans, kidney beans, lima beans, pinto beans, fava beans, navy beans, adzuki beans, edamame, mung beans (Vigna radiata), soybeans, lupin beans, and cranberry beans; peas such as pigeon peas (toor dal); peanuts; lentils such as brown, red (masoor dal), yellow (moong dal yellow), and green lentils; or a combination thereof. In particular embodiments,said legume seeds are beans as listed above, e.g., chickpeas or fava beans, or a combination thereof.

[0034] In certain specific embodiments, the edible legume paste disclosed comprises a chickpea powder obtained in a process comprising infrared drying, such as the chickpea powder manufactured by InfraReady Products (Canada) and identified as Product 1260.04- GB (sprouted chickpea powder) or 1260.01-GB (Precooked chickpea powder). In other specific embodiments, the edible legume paste disclosed comprises a chickpea powder manufactured by AGT Foods Ingredients QFS (US) and identified as Product SCPF-100-D (Chickpea flour 100) or ECPF- 1960 (Pregel chickpea flour 1960); or a chickpea powder manufactured by The Whole Bean, LLC (USA) and identified as Product CP150K7M (pulsated chickpea flour). In further specific embodiments, the edible legume paste disclosed comprises chickpea flakes manufactured by Diana Food Chile SpA (Chile) and identified as Product RD01230004 (dehydrated chickpea flakes).

[0035] In certain preferred embodiments, disclosed herein is an edible legume paste according to any one of the embodiments above, wherein said legume seeds are cooked or roasted, i.e., said dry powder consists of cooked / roasted dried and ground edible legume seeds, or said flakes consist of cooked / roasted dried edible legume seeds.

[0036] The term “tahini” or “crude tahini composition” as used herein interchangeably refers to a Middle Eastern condiment made from either roasted or unroasted, but preferably roasted, ground sesame seeds, which may be either hulled sesame seeds, or unhulled sesame seeds (i.e., whole tahini or whole sesame tahini). The sesame seeds may be of any origin and of any color, i.e., white, black, brown, and red sesame seeds. Crude tahini compositions are usually manufactured by first separating the hulls from the seeds. In some cases, the hulls may be left on the seeds, or may be removed and then added back to the hulled seeds. Grinding of the seeds, either hulled or unhulled, may be carried out using any technology known in the art, e.g., using a ball mill, millstones, Macintyre grinder (as used in the chocolate industry), or a refiner conche; and it is preferably done at an outlet temperature not exceeding about 135°C, e.g., at an outlet temperature ranging from about 1 to about 130°C, from about 10 to about 120°C, from about 20 to about 110°C, or from about 30 to about 100°C. The sesame seeds (regardless of whether hulled or unhulled) may be mixed with an amount of water and optionally a salt (sodium chloride and / or potassium chloride) before roasting and / or grinding, or may be either washed with water, or soaked in water, andthen dried or roasted, before grinding, inter alia so as to produce GABA. Similarly, the crude tahini composition may be mixed with an amount of water after grinding.

[0037] The crude tahini composition composing the legume paste of the present invention should have particular viscosity and optionally particular particle size distribution (PSD), such that upon mixing with said powder or flakes, a legume paste having a viscosity as defined above, i.e., a viscosity of up to 300, preferably up to 275, more preferably up to 230, e.g., up to 190, 180, 170, 160, 150, 140, 130, 120, 110, 100, 90, 80, 70, 60, 50, or 40, Pa sec (when measured using HR-2 Discovery Hybrid Rheometer under the conditions recited above) is obtained.

[0038] In certain embodiments, the crude tahini composition composing the legume paste of the present invention is characterized by a viscosity of up to 3 Pa- sec, when measured using HR-2 Discovery Hybrid Rheometer equipped with a 40 mm diameter parallel plate geometry at a gap of 1000 pm (the sample is loaded at a gap of 50000 pm, followed by closing to a trim gap offset 50 pm for excess material removal), at room temperature (e.g., 20°C) using a Peltier temperature control unit, with a linear ramp of shear rate from 0.001 to 200 s'1and a total duration of 200 second (sampling interval 1 s / pt), wherein the sample has been pre-sheared at 0.4 rad / sec for 10 seconds and allowed to rest (soak time) for 60 seconds before testing. In particular such embodiments, said crude tahini composition is characterized by a viscosity of up to 2.7, 2.44, 2.31, 1.88, 1.58, 1.48, 1.35, 1.28, 1.21, 1.17, or 1.15, Pa- sec, when measured as defined above.

[0039] In certain particular such embodiments, the crude tahini composition composing the legume paste of the present invention is characterized by a PSD of 50% of less than 7.21 pm, PSD of 90% of less than 64 pm, PSD of 95% of less than 91 pm, PSD of 99% of less than 128 pm, or PSD of 100% of less than 163 pm, when measured by laser diffraction using a Malvern - Mastersizer 3000 Wet dispersion with Hydro EV cell with Isopar G as a dispersant.

[0040] In other particular such embodiments, the crude tahini composition composing the legume paste of the present invention is a whole grain crude tahini composition, and is optionally characterized by a PSD of 50% of less than 7.18 pm, PSD of 90% of less than 72 pm, PSD of 95% of less than 101 pm, PSD of 99% of less than 143 pm, or PSD of 100% of less than 185 pm, when measured by laser diffraction using a Malvern - Mastersizer 3000 Wet dispersion with Hydro EV cell with Isopar G as a dispersant.

[0041] In further particular such embodiments, the crude tahini composition composing the legume paste of the present invention comprises up to 24%, e.g., up to 22%, 20%, 18%, 16%, 14%, 12%, 10%, 8%, 6%, or 4%, crude fibers, and is optionally characterized by a PSD of 50% of less than 7.18 pm, PSD of 90% of less than 71 pm, PSD of 95% of less than 100 pm, PSD of 99% of less than 140 pm, or PSD of 100% of less than 185 pm, when measured by laser diffraction using a Malvern - Mastersizer 3000 Wet dispersion with Hydro EV cell with Isopar G as a dispersant.

[0042] As explained and exemplified in WO2022 / 149133, PSD is analyzed by laser diffraction using a Malvern - Mastersizer 3000 Wet dispersion with Hydro EV cell, using, as indicated, either water or Isopar G as a dispersant. The PSD is expressed as a series of percentages, wherein each percentage indicates what proportion of the particles are below the indicated size (in pm). For example, the phrase “PSD of 99% of 50 pm” or “PSD of 99% of less than 50 pm” indicates that 99% of the particles are 50 pm or less in size; and the phrase “PSD of 50% of 8 pm” or “PSD of 50% of less than 8 pm” indicates that 50% of the particles are 8 pm or less in size. Protocols for PSD analysis by laser diffraction are provided in WO2022 / 149133.

[0043] In certain embodiments, a crude tahini composition having a particular viscosity and optionally a particular PSD as defined hereinabove has been obtained in a process aimed at reducing the viscosity and particulate matter of a crushed grounded sesame seeds paste, as well as the microbial level (including pathogenic bacterial level) thereof, i.e., killing any bacteria such as Salmonella or Listeria that might be present in said crushed grounded sesame seeds paste. Such a process may comprise microfluidizing a crushed grounded sesame seeds paste, e.g., a crushed grounded white, red or black sesame seeds paste, at a pressure of at least 500 PSI, e.g., at least about 600, 700, 800, 900, 1000, 2000, 3000, 4000, or 5000 PSI, and / or grinding sesame seeds or a paste thereof using a grinder used in food processing (e.g., chocolate making) to grind and refine ingredients into a smooth paste or liquid, such as Macintyre grinder, and / or milling sesame seeds or a paste thereof using millstones (stone milling); optionally removing oil from the paste product thus obtained; and further optionally adding an emulsifier to said paste product. Protocols for microfluidizing, e.g., crude tahini and whole grain crude tahini, are disclosed and exemplified in WO2022 / 149133, hereby incorporated by reference in its entirety as if fully disclosed herein. In certain particular such embodiments, said crude tahini composition has been prepared ina process comprising microfluidizing a crushed grounded sesame seeds paste. In other particular such embodiments, said crude tahini composition has been prepared in a process utilizing a Macintyre grinder. In further particular such embodiments, said crude tahini composition has been prepared in a process comprising stone milling.

[0044] As will be known to any person skilled in the art, and further exemplified herein, the viscosity of both the edible legume paste disclosed and the crude tahini composition, which is analyzed using HR-2 Discovery Hybrid Rheometer under the conditions recited above, is in fact extracted from a graph (plot) formed by said viscosity analyzer utilizing the Power Law model, based on a series of measurements carried out with a linear ramp of shear rate from 0.001 to 200 s'1and a total duration of 200 second (sampling interval 1 s / pt). In other words, the HR-2 Discovery Hybrid Rheometer is the tool that generates the raw rheological data, wherein R2is a statistical measure used in the subsequent data analysis to evaluate how well a chosen mathematical model (e.g., the Power Law model utilized in the present case) describes the data collected by the rheometer, which helps determining the validity and appropriateness of the rheological model applied. All data collected for the entire tests carried out in connection with the present invention are available upon request.

[0045] The Power Law model is a widely used two-parameter rheological model for characterizing the behavior of non-Newtonian fluids, particularly those that exhibit shearthinning or shear-thickening behavior, which describes the relationship between shear stress (T) and shear rate (y ):T=Ky'n where: T is the shear stress (in Pa), y' is the shear rate (du / dy [a velocity gradient describing how quickly the fluid’s velocity changes as you move perpendicular to the direction of flow}, in reciprocal seconds, s '), K is the flow consistency index (in Pa sn), and n is the flow behavior index (dimensionless). The effective or apparent viscosity (q) can be derived from this relationship: q=Ky'n-l (if n=l, the fluid is Newtonian, meaning its viscosity is constant regardless of the shear rate. In this case, the Power Law model reduces to Newton's law of viscosity, and K becomes the viscosity; if n<l, the fluid is pseudoplastic or shear-thinning. Its apparent viscosity decreases as the shear rate increases. This is the most common type of non-Newtonian behavior, often seen in polymer solutions or suspensions where molecules align or aggregates break down under shear; and if n>l, the fluid is dilatantor shear-thickening. Its apparent viscosity increases as the shear rate increases. This is less common and can occur in highly concentrated particle dispersions).

[0046] Yet, it should be clear that the viscosity of each one of the edible legume paste and crude tahini composition may also be determined using a viscosity analyzer other than the one referred to above (HR-2 Discovery Hybrid Rheometer), following the manufacturer’s instructions and under appropriate conditions. In such cases, the procedure might be different, and values other than those obtained by the HR-2 Discovery Hybrid Rheometer may be obtained. A particular such alternative viscosity analyzer utilized in preliminary studies carried out in connection with the present invention is the Brookfield’s DV-II+Pro EXTRA viscometer. In that case, the crude tahini composition composing the legume paste of the present invention was characterized by a viscosity of up to 3790, up to 2120, up to 1770, or up to 1600, millipascal seconds (mPa- sec) at room temperature, when measured at SC4-21 spindle and 1 rpm (or 0.93 1 / s), 5 rpm (or 4.65 1 / s), 11 rpm (or 10.23 1 / s), or 22 rpm (or 20.46 1 / s), respectively.

[0047] In certain embodiments, the crude tahini composition composing the legume paste of the present invention is thus characterized by a viscosity of from 1300 to 3700 mPa’sec, e.g., from 1300 to 1400, from 1400 to 1500, from 1500 to 1600, from 1600 to 1700, from 1700 to 1800, from 1800 to 1900, from 1900 to 2000, from 2000 to 2100, from 2100 to 2200, from 2200 to 2300, from 2300 to 2400, from 2400 to 2500, from 2400 to 2500, from 2500 to 2600, from 2600 to 2700, from 2700 to 2800, from 2800 to 2900, from 2900 to 3000, from 3000 to 3100, from 3100 to 3200, from 3200 to 3300, from 3300 to 3400, from 3400 to 3500, from 3500 to 3600, or from 3600 to 3700, mPa’sec at room temperature, when measured with Brookfield’s DV-II+Pro EXTRA viscometer at SC4-21 spindle and 1 rpm (0.93 1 / s). In other embodiments, said crude tahini composition is characterized by a viscosity of from 960 to 2100 mPa’sec, e.g., from 960 to 1000, from 1000 to 1100, from 1100 to 1200, from 1200 to 1300, from 1300 to 1400, from 1400 to 1500, from 1500 to 1600, from 1600 to 1700, from 1700 to 1800, from 1800 to 1900, from 1900 to 2000, or from 2000 to 2100, mPa’sec at room temperature, when measured with Brookfield’s DV-II+Pro EXTRA viscometer at SC4-21 spindle and 5 rpm (4.65 1 / s). In further embodiments, said crude tahini composition is characterized by a viscosity of from 720 to 1750 mPa’sec, e.g., from 720 to 800, from 800 to 900, from 900 to 1000, from 1000 to 1100, from 1100 to 1200, from 1200 to 1300, from 1300 to 1400, from 1400 to 1500, from 1500 to 1600, from 1600 to 1700, or from 1700 to1750, mPa’sec at room temperature, when measured with Brookfield’s DV-II+Pro EXTRA viscometer at SC4-21 spindle and 11 rpm (10.23 1 / s). In still further embodiments, said crude tahini composition is characterized by a viscosity of from 560 to 1550 mPa’sec, e.g., from 560 to 600, from 600 to 700, from 700 to 800, from 800 to 900, from 900 to 1000, from 1000 to 1100, from 1100 to 1200, from 1200 to 1300, from 1300 to 1400, from 1400 to 1500, or from 1500 to 1550, mPa’sec at room temperature, when measured with Brookfield’s DV- II+Pro EXTRA viscometer at SC4-21 spindle and 22 rpm (20.46 1 / s).

[0048] In certain embodiments, the crude tahini composition composing the legume paste of the present invention is characterized by a viscosity of less than 3700 mPa’sec when measured with Brookfield’s DV-II+Pro EXTRA viscometer at SC4-21 spindle and 1 rpm (0.93 1 / s), less than 2100 mPa’sec when measured with Brookfield’s DV-II+Pro EXTRA viscometer at SC4-21 spindle and 5 rpm (4.65 1 / s), less than 1770 mPa’sec when measured with Brookfield’s DV-II+Pro EXTRA viscometer at SC4-21 spindle and 11 rpm (10.23 1 / s), or less than 1595 mPa’sec when measured with Brookfield’ s DV-II+Pro EXTRA viscometer at SC4-21 spindle and 22 rpm (20.46 1 / s). Such a crude tahini composition may have a PSD of 50% of less than 7.21 pm, PSD of 90% of less than 64 pm, PSD of 95% of less than 91 pm, PSD of 99% of less than 128 pm, or PSD of 100% of less than 163 pm, when measured by laser diffraction using a Malvern - Mastersizer 3000 Wet dispersion with Hydro EV cell with Isopar G as a dispersant.

[0049] In other embodiments, the crude tahini composition composing the legume paste of the present invention is a whole grain crude tahini composition characterized by a viscosity of less than 3200 mPa’sec when measured with Brookfield’s DV-II+Pro EXTRA viscometer at SC4-21 spindle and 1 rpm (0.93 1 / s), less than 1720 mPa’sec when measured with Brookfield’s DV-II+Pro EXTRA viscometer at SC4-21 spindle and 5 rpm (4.65 1 / s), less than 1410 mPa’sec when measured with Brookfield’s DV-II+Pro EXTRA viscometer at SC4-21 spindle and 11 rpm (10.23 1 / s), or less than 1250 mPa’sec when measured with Brookfield’s DV-II+Pro EXTRA viscometer at SC4-21 spindle and 22 rpm (20.46 1 / s). Such a whole grain crude tahini composition may have a PSD of 50% of less than 7.18 pm, PSD of 90% of less than 72 pm, PSD of 95% of less than 101 pm, PSD of 99% of less than 143 pm, or PSD of 100% of less than 185 pm, when measured by laser diffraction using a Malvern - Mastersizer 3000 Wet dispersion with Hydro EV cell with Isopar G as a dispersant.

[0050] In further embodiments, the crude tahini composition composing the legume paste of the present invention comprises up to 24%, e.g., up to 22%, 20%, 18%, 16%, 14%, 12%, 10%, 8%, 6%, or 4%, crude fibers, and is characterized by a viscosity of less than 3200 mPa’sec when measured with Brookfield’s DV-II+Pro EXTRA viscometer at SC4-21 spindle and 1 rpm (0.93 1 / s), or less than 1710 mPa’sec when measured with Brookfield’s DV-II+Pro EXTRA viscometer at SC4-21 spindle and 5 rpm (4.65 1 / s), or less than 1415 mPa’sec when measured at with Brookfield’s DV-II+Pro EXTRA viscometer SC4-21 spindle and 11 rpm (10.23 1 / s), or less than 1245 mPa’sec when measured with Brookfield’s DV-II+Pro EXTRA viscometer at SC4-21 spindle and 22 rpm (20.46 1 / s). Such a crude tahini composition may have a PSD of 50% of less than 7.18 pm, PSD of 90% of less than 71 pm, or PSD of 95% of less than 100 pm, PSD of 99% of less than 140 pm, or PSD of 100% of less than 185 pm, when measured by laser diffraction using a Malvern - Mastersizer 3000 Wet dispersion with Hydro EV cell with Isopar G as a dispersant.

[0051] US 2024 / 0090557 discloses a composition comprising finely dispersed tahini, optionally at least one polyphenol originating in a plant other than sesame, and probiotic bacteria, formulated for oral administration; as well as a method for the preparation of such a composition, which includes intimately mixing said tahini and said probiotic bacteria, while homogenizing without damaging said probiotic bacteria. A particular such composition comprising finely dispersed whole grain crude tahini, grape seed extract (GSE), green tea extract (GTE), and a Lactobacillus plantarum powder, and filled into hydroxypropyl methylcellulose (HPMC) capsules protecting against gastric acidity, was shown to be highly effective in treatment of a neurodegenerative disease or disorder such as Alzheimer’s disease and non- Alzheimer’ s dementia.

[0052] As further disclosed in US 2024 / 0090557, said composition was stable in storage, wherein the probiotic Lactobacillus not only showed stability in the smooth tahini emulsion, but amazingly even propagated in the mixture (composition) despite the known inhibitory effects of sesame antioxidants (polyphenols) on bacterial growth. Without being limited by any particular theory, the inventors note that the bacteria, generally known as a beneficial part of various food products and also found among gut microflora, are well preserved in the composition, and in fact metabolize some of the materials present supposedly including the polyphenols / antioxidants (those originating in the sesame seeds as well as those comprised within the GSE and GTE), which seems to be the reason for the increased bacterial countwithin the composition during the first week of storage. Based on that observation, it was postulated that additional polyphenol metabolites are produced by said bacteria, including metabolites having molecular weights lower than that of the original polyphenols, which are supposed to more easily spread in the subject’s body and probably penetrate the blood brain barrier as well.

[0053] In certain embodiments thus disclosed herein is an edible legume paste according to any one of the embodiments above, wherein said crude tahini composition further comprises at least one polyphenol originating in a plant other than sesame, and / or probiotic bacteria or a combination thereof, which have been added either to said crude tahini composition by mixing, e.g., as disclosed in US 2024 / 0090557, or to the edible legume paste during manufacturing. Examples of polyphenols originating in a plant other than sesame includes, without limiting, GSE, GTE, catechin, catechin gallate, gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate (EGCG), quercetin, caffeine, and resveratrol. Examples of such probiotic bacteria include, without being limited to, a Lactobacillus species, Bifidobacterium species, Enterococcus species, Streptococcus species, Pediococcus species, Leuconostoc species, Bacillus species, and Escherichia species. In view of US 2024 / 0090557, such edible legume pastes, when constantly consumed by an individual, may also have nutraceutical benefits such as enhancing cognitive function, optionally preventing, delaying the onset of clinical symptoms, or attenuating the progression, of a neurodegenerative disease or disorder such as Alzheimer’s disease and non -Alzheimer’ s dementia.

[0054] In certain embodiments, disclosed herein is an edible legume paste according to any one of the embodiments above, wherein said legume seeds are beans, e.g., one of the specific beans listed above or a combination thereof. In particular embodiments, said legume seeds are chickpeas or fava beans, preferably cooked or roasted chickpeas or fava beans, i.e., said legume paste is a hummus paste or a fava beans paste. Particular such cooked or roasted chickpeas or faba beans may be prepared by cooking or roasting chickpeas or faba beans that had been soaked in water for a sufficient period of time, optionally in the presence of an edible ingredient having a pH higher than 7, such as sodium bicarbonate.

[0055] In certain embodiments, disclosed herein is an edible legume paste according to any one of the embodiments above, e.g., a hummus paste, wherein the ratio between the two major components composing said paste, i.e., said powder or said flakes, and said crudetahini composition, is from about 10:2 to about 10:50, e.g., about 10:4, 10:6, 10:8, 10: 10, 10: 12, 10: 14, 10: 15, 10: 16, 10: 18, 10:20, 10:22, 10:24, 10:26, 10:28, 10:30, 10:32, 10:34, 10:36, 10:38, 10:40, 10:42, 10:44, 10:46, or 10:48 (powder or flakes : crude tahini composition), by weight, respectively. In particular embodiments, disclosed herein is a hummus paste or fava beans paste, comprising a dry powder consisting of preferably cooked / roasted dried and ground chickpeas or fava beans, respectively, and crude tahini composition, wherein the ratio between the chickpeas or fava beans powder and the crude tahini composition is about 10: 15, respectively.

[0056] In certain embodiments, disclosed herein is an edible legume paste according to any one of the embodiments above, e.g., a hummus paste or faba beans paste, wherein said paste further comprises at least one of a food preservative; an externally added oil; a seasoning additive; a spice; a food (edible) acid; an emulsifier; a stabilizer; an oleoresin, i.e., a semi-solid extract composed of resin and essential or fatty oil, obtained by evaporation of the solvents used for their production a food carrier; an antioxidant; and / or crude fibers. Yet, in preferred embodiments, the paste disclosed, according to any one of the embodiments above, is devoid of a food preservative, devoid of an externally added oil, or devoid of both a food preservative and an externally added oil, i.e., a food preservative-free, externally added oil-free, or both food preservative and externally added oil-free product.

[0057] The term “food preservative” as used herein refers to a compound added to a food product or beverage, usually at a low-level ranging from parts per million (ppm) to 1-3% by weight, so as to prevent or attenuate food spoilage caused by microbial growth, and thus protect the quality and extend the shelf life of said food product or beverage. In certain embodiments, the food preservative is added to the food product or beverage in an amount of up to about 6000 ppm. The food preservative may be a natural food preservative such as an oil, sugar, salt, vinegar, natamycin (an antimicrobial peptide produced by the strains of Streptomyces natalensis), nisin (a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis), and spices; or an artificial food preservative such as a sorbate (e.g., sodium sorbate), benzoate (e.g., sodium benzoate), sulphite (e.g., sulphur dioxide), and nitrite (e.g., sodium nitrite). In particular embodiments, the food preservative referred to is a compound having an E (Europe) number in the range of E200-E299. Examples of such compounds include, without limiting, sorbic acid (E200) or a salt thereof such as sodium sorbate (E201), potassium sorbate (E202), and calcium sorbate (E203); and benzoic acid(E210) or a salt thereof such as sodium benzoate (E211), potassium benzoate (E212), calcium benzoate (E213), ethyl para-hydroxybenzoate (ethylparaben, E214), sodium ethyl para-hydroxybenzoate (E215), propyl para-hydroxybenzoate (propylparaben, E216), sodium propyl para-hydroxybenzoate (E217), methyl para-hydroxybenzoate (methylparaben, E218), and sodium methyl para-hydroxybenzoate (E219).

[0058] The term “externally added oil” as used herein refers to an oil other than that being a natural ingredient of said crude tahini composition (sesame oil) or said legume seeds. Examples of such oils include, without being limited to, sesame oil (externally added), canola oil, corn oil, grape oil, avocado oil, olive oil, sunflower oil, safflower oil, linseed oil, and pumpkinseed oil.

[0059] Examples of food acids that may be comprised within the edible legume paste include, without limiting, citric acid, tartaric acid, malic acid, phosphoric acid, folic acid, vinegar, fumaric acid, and lactic acid. In other embodiments, the food acid is a dry citrus juice such as a dry lemon juice; a citrus concentrate, i.e., a form of juice made from citrus fruits such as oranges, lemons, grapefruits, and mandarins; or a concentrate of an acidic fruit other than citrus fruits, e.g., apples (containing malic acid), where a significant portion of the water content has been removed.

[0060] Non-limiting examples of emulsifiers that may be comprised within the edible legume paste include natural emulsifiers such as rice bran extract (RBE), Nu-RICE (a hypoallergenic extract from rice bran; RIBUS Inc., St. Louis, USA) and Nu-BAKE (a hypoallergenic, gluten-free, extract from rice bran, RIBUS Inc.), lecithin, and saponin, as well as emulsifiers having E numbers in the range of E400-E499.

[0061] Examples of stabilizers that may be comprised within the edible legume paste include, without being limited to, stabilizers having E numbers in the range of E400-E495 or the E number El 442.

[0062] A food carrier is usually added to a food product in case an oleoresin is added, so as to adsorb the oleoresin, usually added in a very small amount, and thereby make sure said oleoresin is homogeneously mixed within said food product. Examples of food carriers that may be comprised within the edible legume paste include, without limiting, polysaccharides such as maltodextrin and starch, and coarse salt.

[0063] Non-limiting examples of antioxidants that may be comprised within the edible legume paste include natural antioxidants such as an oregano extract (oregano oil), rosemaryextract, vitamin A, and a tocopherol (e.g., vitamin E), and antioxidants having E numbers in the range of E300-E399.

[0064] In a particular such aspect, disclosed herein is an edible legume paste as defined above wherein said legume seeds are chickpeas, i.e., an edible chickpea paste, which is essentially in the form of a suspension; has a viscosity of up to 300, preferably up to 275, more preferably up to 230, Pa- sec, when measured as described above; and is stable at room temperature for at least 3 months without forming a stable sediment, wherein said chickpea paste comprises a crude tahini composition according to any one of the embodiments above, and a chickpea powder obtained in a process comprising infrared drying, e.g., the chickpea powder manufactured by InfraReady Products (Canada) and identified as Product 1260.04- GB or 1260.01-GB. In certain embodiments, said chickpea paste further comprises at least one of a food preservative; an externally added oil; a seasoning additive; a spice; a food acid; an emulsifier; a stabilizer; an oleoresin; an antioxidant; and / or crude fibers. Yet, in preferred embodiments, said chickpea paste is a food preservative-free, externally added oil-free, or both food preservative and externally added oil-free product. According to the present invention, the chickpea paste disclosed may further comprise at least one polyphenol originating in a plant other than sesame, and / or probiotic bacteria or a combination thereof, which have been added to said crude tahini composition by mixing, e.g., as disclosed in US 2024 / 0090557, or to said edible chickpea paste during manufacturing.

[0065] The edible legume paste disclosed is essentially in the form of a suspension, which is stable at room temperature for at least 3 months without forming a stable sediment. In certain embodiments, disclosed herein is an edible legume paste according to any one of the embodiments above, e.g., a hummus paste or faba beans paste, wherein said suspension is stable at room temperature for at least 4, 5, 6, 9, or 12, months, and preferably up to two years, e.g., for at least 14, 16, 18, 20, or 22 months, without forming a stable sediment.

[0066] In another aspect, the present invention relates to a process for the manufacturing of an edible legume paste according to any one of the embodiments above, said process comprising:(i) mixing a powder consisting of dried and ground legume seeds, or flakes consisting of dried legume seeds, with a crude tahini composition to thereby obtain said edible legume paste, wherein said crude tahini composition is characterized by a viscosity of up to 3 Pa sec, when measured using HR-2Discovery Hybrid Rheometer equipped with a 40 mm diameter parallel plate geometry at a gap of 1000 pm (the sample is loaded at a gap of 50000 pm, followed by closing to a trim gap offset 50 pm for excess material removal), at room temperature (e.g., 20°C) using a Peltier temperature control unit, with a linear ramp of shear rate from 0.001 to 200 s'1and a total duration of 200 second (sampling interval 1 s / pt), wherein the sample has been pre-sheared at 0.4 rad / sec for 10 seconds and allowed to rest (soak time) for 60 seconds before testing; and(ii) optionally adding a food preservative, an oil, a seasoning additive, a spice, a food acid, an emulsifier, a stabilizer, an oleoresin, a food carrier, an antioxidant, and / or crude fibers, each as defined above, to said edible legume paste.

[0067] In certain embodiments, disclosed herein is a process for the manufacturing of an edible legume paste as defined above, wherein said crude tahini composition is mixed in step (i) with a powder consisting of dried and ground legume seeds. In certain particular such embodiments, said powder has been prepared in a process comprising grinding legume seeds into a mash or puree, and drying said mash or puree into said powder. In other particular such embodiments, said powder has been prepared in a process comprising freeze drying, spray drying optionally carried out under vacuum, drum drying, heat drying, radiant energy vacuum (REV) drying, infrared drying, extrusion, autoclavation, or any other drying technology.

[0068] In other embodiments, disclosed herein is a process for the manufacturing of an edible legume paste as defined above, wherein said crude tahini composition is mixed in step (i) with flakes consisting of dried legume seeds. Such flakes may be prepared in a process similar to that used for the preparation of potato flakes, using any suitable technology. Having said that, it should be noted that legume seeds require a longer cooking period compared to that required for cooking potatoes, and may also require soaking in water prior to cooking, which is not necessary in the case of potatoes. In certain particular such embodiments, said flakes have been prepared in a process comprising grinding legume seeds into a mash or puree, and drying said mash or puree into said flakes. In other particular such embodiments, said flakes have been obtained in a process comprising drum drying.

[0069] In certain embodiments, said powder or flakes comprise water in an amount not exceeding 20%, preferably not exceeding 13%, e.g., in an amount of from about 5% to about 8%, 9%, 10%, 11%, 12%, or 13%, by weight of said dry powder or said flakes.

[0070] In certain embodiments, disclosed herein is a process for the manufacturing of an edible legume paste as defined above, wherein said legume seeds are selected from beans such as black beans, black-eyed beans, Vigna mungo, cannellini beans, chickpeas, black chickpeas, brown chickpeas, great northern beans, kidney beans, lima beans, pinto beans, fava beans, navy beans, adzuki beans, edamame, mung beans (Vigna radiata), soybeans, lupin beans, and cranberry beans; peas such as pigeon peas; peanuts; and lentils such as brown, red, yellow, and green lentils.

[0071] In certain embodiments, disclosed herein is a process for the manufacturing of an edible legume paste according to any one of the embodiments above, wherein said legume seeds are cooked or roasted. The cooking of said seeds may be carried out in hot water (about 50-100°C), optionally under pressure higher than the ambient pressure, or under steam (steaming), e.g., using an autoclave, at a pressure higher than the ambient pressure and a temperature of up to about 120°C, 130°C, 140°C, 150°C, 160°C, 170°C, 180°C, 190°C, 200°C, or about 220°C. Such a process, carried out under steam, could in fact save the need for grinding the cooked seeds into a mash or puree, and drying said mash or puree into powder or flakes, considering that exposure of the cooked seeds to the ambient pressure and room temperature will result in breaking the cooked seeds into small particles or a mash, and evaporating water from, and thus drying, said small particles or mash (the small particles or mash obtained may be further heated so as to dry it more). In a particular embodiment, the legume seeds are cooked in ablancher (blanching machine), which combines heat and steam, and allows for full control over the blanching temperature. Alternatively, the cooking of said seeds may be carried out under heating conditions, e.g., utilizing infrared radiation (infrared cooking), or under vacuum.

[0072] In certain embodiments, the powder mixed with the crude tahini composition in step (i) consists of dried and ground cooked / roasted legume seeds, and has been prepared in a process comprising cooking or roasting legume seeds, or ground legume seeds, that had been soaked in water, at a temperature that is below the boiling point of water, but preferably at a cold temperature (e.g., a temperature of 0-10°C, 0-20°C, or 0-30°C) to avoid spoilage, for a sufficient period of time, e.g., for about 1-24, 3-21, 6-18, or 9-15 hours, or overnight.Soaking the legume seeds in water prior to cooking or roasting softens the seeds and kickstarts the sprouting process thereof. In particular embodiments, said legume seeds or ground legume seeds have been soaked and / or cooked in water in the presence of an edible ingredient having a pH higher than 7, e.g., sodium bicarbonate, which is added to the water so as to help softening the seeds.

[0073] The drying of the optionally cooked / roasted legume seeds, or of the mash or puree obtained after grinding said legume seeds, may be carried out using any suitable technology and / or following any procedure known in the art. In certain embodiments, said drying is carried out by freeze drying, spray drying optionally under vacuum which enables reducing the temperature at which the process is carried out, drum drying, heat drying, REV drying, infrared drying, or extrusion. In alternative approaches, the legume seeds are cooked in a reactor designed for operating under a high pressure and a temperature of up to 220°C, which could render both the grinding and drying steps unnecessary, or at a temperature lower than 220°C, such as at about 200°C, 180°C, 160°C, 140°C, 120°C, 110°C, or 105°C.

[0074] The crude tahini composition used in the process disclosed herein is characterized by a viscosity of up to 3 Pa- sec, when measured using HR-2 Discovery Hybrid Rheometer under the conditions recited above (or up to 3790, e.g., 1300-3700, mPa’sec; up to 2120, e.g., 960-2100, mPa’sec; up to 1770, e.g., 720-1750, mPa’sec; or up to 1600, e.g., 560-1550, mPa’sec, at room temperature, when measured with Brookfield’s DV-II+Pro EXTRA viscometer at SC4-21 spindle and 1, 5, 11, or 22 rpm (0.93, 4.65, 10.23, or 20.46 1 / s), respectively), and may be according to any one of the embodiments described above. In certain embodiments, said crude tahini composition has been prepared by a process comprising microfluidizing a crushed sesame seeds paste (e.g., a paste made of crushed white, red or black sesame seeds) at a pressure of at least 5000 PSI, as disclosed in WO2022 / 149133, or grinding / milling sesame seeds or a paste thereof using a grinder such as Macintyre grinder or millstones; optionally removing oil from the paste product thus obtained; and further optionally adding an emulsifier to said paste product.

[0075] In certain particular such embodiments, said crude tahini composition is characterized by a PSD of 50% of less than 7.21 pm, PSD of 90% of less than 64 pm, PSD of 95% of less than 91 pm, PSD of 99% of less than 128 pm, or PSD of 100% of less than 163 pm, when measured by laser diffraction using a Malvern - Mastersizer 3000 Wet dispersion with Hydro EV cell with Isopar G as a dispersant. In other particular suchembodiments, said crude tahini composition is a whole grain crude tahini composition, optionally characterized by a PSD of 50% of less than 7.18 pm, PSD of 90% of less than 72 pm, PSD of 95% of less than 101 pm, PSD of 99% of less than 143 pm, or PSD of 100% of less than 185 pm, when measured by laser diffraction using a Malvern - Mastersizer 3000 Wet dispersion with Hydro EV cell with Isopar G as a dispersant. In further particular such embodiments, said crude tahini composition comprises up to 24%, e.g., up to 22%, 20%, 18%, 16%, 14%, 12%, 10%, 8%, 6%, or 4%, by weight, crude fibers, and is optionally characterized by a PSD of 50% of less than 7.18 pm, PSD of 90% of less than 71 pm, PSD of 95% of less than 100 pm, PSD of 99% of less than 140 pm, or PSD of 100% of less than 185 pm, when measured by laser diffraction using a Malvern - Mastersizer 3000 Wet dispersion with Hydro EV cell with Isopar G as a dispersant. Such a crude tahini composition may be either a whole grain crude tahini composition or a non-whole grain crude tahini composition, to which crude fibers, e.g., crude sesame fibers, oat fibers, beetroot fibers, citrus fibers, carrot fibers, soy fibers, chickpea fibers, or rice fibers, have been added such that the overall amount of crude fibers in said composition is not higher than 24% by weight.

[0076] The emulsifier optionally added to the paste during the preparation of the crude tahini composition is a surface-active agent acting as a border between two immiscible liquids such as oil and water, allowing them to be blended into a stable emulsion, and it is aimed at improving emulsification upon mixing the crude tahini composition with the powder or flakes obtained from the cooked / roasted legume seeds and / or with water. Such an emulsifier should be a food-grade emulsifier, and may be selected from natural emulsifiers such as RBE, Nu-RICE and Nu-BAKE, lecithin and saponin, and emulsifiers having E numbers in the range of E400-E499. In certain embodiments, the emulsifier optionally added to the paste is RBE, Nu-RICE or Nu-BAKE, which is added in an amount of < 12% of the weight of said crude tahini composition, e.g., in an amount of up to about 0.01%, about 0.5%, about 1%, about 2%, about 4%, about 6%, about 8%, or about 10%, by weight, of said crude tahini composition.

[0077] In certain embodiments, the crude tahini composition used in the process disclosed has been prepared in a process comprising microfluidizing a crushed sesame seeds paste, or grinding / milling sesame seeds or a paste thereof, as defined above; followed by removing oil from the paste product thus obtained and optionally adding an emulsifier to said paste product. In certain particular embodiments, said removing oil comprises centrifuging saidpaste product. In other particular embodiments, said removing oil removes at least about 5%, i.e., about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, or more, of said oil.

[0078] In certain embodiments, the crude tahini composition used in the process disclosed herein, according to any one of the embodiments above, further comprises at least one polyphenol originating in a plant other than sesame, and / or probiotic bacteria or a combination thereof, which have been added to said crude tahini composition by mixing, e.g., as disclosed in US 2024 / 0090557, as discussed above. In alternative embodiments wherein probiotic bacteria or a combination thereof have not been added to the crude tahini composition prior to mixing with said powder or said flakes, probiotic bacteria or a combination thereof may still be added to the edible legume paste obtained in step (i) of the process disclosed, by intimately mixing said paste and said probiotic bacteria, while homogenizing without damaging said probiotic bacteria.

[0079] In certain embodiments, disclosed herein is a process for the manufacturing of an edible legume paste according to any one of the embodiments above, wherein the ratio between said powder or said flakes, and said crude tahini composition mixed in step (i) is from about 10:2 to about 10:50, e.g., about 10:4, 10:6, 10:8, 10: 10, 10: 12, 10: 14, 10: 15, 10: 16, 10: 18, 10:20, 10:22, 10:24, 10:26, 10:28, 10:30, 10:32, 10:34, 10:36, 10:38, 10:40, 10:42, 10:44, 10:46, or 10:48 (powder or flakes : crude tahini composition), by weight, respectively.

[0080] In certain embodiments, disclosed herein is a process for the manufacturing of an edible legume paste according to any one of the embodiments above, wherein the legume seeds are beans, e.g., one of the specific beans listed above or a combination thereof. In particular embodiments, said legume seeds are chickpeas or fava beans, preferably cooked or roasted chickpeas or fava beans.

[0081] In a further aspect, the present invention provides a spread or dip comprising an edible legume paste according to any one of the embodiments above, mixed with water.

[0082] In certain embodiments, disclosed herein is a spread or dip as defined above, wherein the legume seeds from which said edible legume paste is made are beans, e.g., one of the specific beans listed above or a combination thereof. In particular such embodiments, said legume paste is a hummus paste or a fava beans paste, comprising dry powder or flakes made of dried and optionally grounded chickpeas or fava beans, respectively, preferably cooked or roasted such chickpeas or fava beans.

[0083] The spread or dip disclosed herein may be prepared by mixing said edible legume paste, e.g., hummus paste, and water at any ratio, such that said spread or dip is more thick (when less water is added) or more watery (diluted, when more water is added). In certain embodiments, the spread or dip disclosed comprises said edible legume paste and said water in a ratio of from about 0.1 to about 12 gram water per 1 gram of said edible legume paste, e.g., at a paste : water ratio of about 1:0.2, 1:0.4, 1:0.6, 1:0.8, 1:1, 1:1.2, 1:1.4, 1:1.6, 1:1.8, 1:2, 1:2.2, 1:2.4, 1:2.6, 1:2.8, 1:3, 1:3.2, 1:3.4, 1:3.6, 1:3.8, 1:4, 1:4.2, 1:4.4, 1:4.6, 1:4.8, 1:5, 1:5.2, 1:5.4, 1:5.6, 1:5.8, 1:6, 1:6.2, 1:6.4, 1:6.6, 1:6.8, 1:7, 1:7.2, 1:7.4, 1:7.6, 1:7.8, 1:8, 1:8.2, 1:8.4, 1:8.6, 1:8.8, 1:9, 1:9.2, 1:9.4, 1:9.6, 1:9.8, 1:10, 1:10.2, 1:10.4, 1:10.6, 1:10.8, 1:11, 1:11.2, 1:11.4, 1:11.6, or 1:11.8, by weight, respectively. In order to ease the mixing and / or to obtain a hot spread / dip optionally having a stronger taste, in certain embodiments, the water mixed with the edible legume paste so as to prepare said spread / dip is hot, e.g., boiling, water. In other embodiments, the water mixed with the edible legume paste is either soda water or sparkling water.

[0084] It should be understood that an edible legume paste similar (equivalent) to the one of the present invention may be prepared by mixing dry powder consisting of optionally cooked / roasted dried and ground legume seeds, or flakes consisting of optionally cooked / roasted dried legume seeds, with any oily seeds paste replacing the crude tahini composition, provided that said oily seeds paste has underwent a process to reduce its viscosity and PSD, e.g., a microfluidization process as disclosed in WO2022 / 149133, and / or a process utilizing a grinder such as Macintyre grinder, and / or millstones (stone milling). Examples of oily seed pastes that may be used for the preparation of such an edible legume paste, instead of said crude tahini composition, include pastes made of, e.g., crushed grounded nigella, peanuts, pistachios, almonds, Brazil nuts, macadamia nuts, hazelnuts, pecans, cashews, olives (with pits removed), sunflower seeds, corn kernels, wheat kernels, or soybeans.

[0085] In yet other aspects, the present invention thus relates to an edible legume paste as described hereinabove, wherein the crude tahini composition is replaced by a paste made of crushed grounded oily seeds other than sesame, which has underwent a process capable of reducing its viscosity and PSD as defined above, e.g., a microfluidization process or a process utilizing a grinder such as Macintyre grinder or millstones; as well as to a processfor the manufacturing of such a legume paste; and to a spread or dip comprising such a legume paste mixed with water.

[0086] Unless otherwise indicated, all numbers expressing viscosities, temperatures, amounts, or ratios, and so forth, used in the present specification are to be understood as being modified in all instances by the term "about". Accordingly, unless indicated to the contrary, the numerical parameters set forth in this specification are approximations that may vary by up to plus or minus 10% depending upon the desired properties sought to be obtained by the present invention.

[0087] The invention will now be illustrated by the following non-limiting examples.EXAMPLESExample 1. Chickpea and faba beans powders used for the preparation of edible legume pastes according to the present inventionSprouted Chickpea and precooked chickpea powder (InfraReady Products, Canada; 100% Garbanzo beans; Product code: 1260.04-GB and 1260.01-GB, respectively)

[0088] Sprouted chickpea powder and precooked chickpea powder are prepared from food grade A dry garbanzo beans that are cooked by infrared processing. The chickpeas are optimally sprouted, exposed to infrared heat energy and are then flaked, cracked and milled into a free-flowing powder. Exposure to infrared heat reduces the reconstitution time while maintaining the nutritional characteristics of the raw bean. The final product is light yellow in color.

[0089] Physical and chemical properties. Moisture - 10.0% max, density - 400-600 g / L, appearance - light yellow powder, odor - fresh. Granulation (US Standard Screens): On #30 - 5.0% max, On #60 - 10.0% max. Pan - 85.0% max.

[0090] Typical nutritional data (based on 100s of material). Protein (g) - 20.47, moisture (g) - 7.68, ash (g) - 2.48itotal carbohydrates (g) - 62.95, dietary fiber (g) - 12.2, total sugars (g) - 10.70, added sugars (g) - 0, total calories (kcal) - 378, total fat (g) - 6.04^_saturated fat (g) - 0.626xtrans-fatty acid (g) - 0, cholesterol (mg) - 0, vitamin A (LU.) - 67, vitamin C (mg) - 4.0, vitamin D (mcg) - 0, calcium (mg) - 57, iron (mg) - 4.31, sodium (mg) - 24, potassium (mg) - 718.

[0091] Benefits. Rehydrates easily, consistent quality and performance, natural (no additives or preservatives), retains nutritional properties of raw bean, and pleasant aroma and flavor.

[0092] Applications. This product has gone through an infrared heat treatment, which can reduce microbial counts on grains; however, it is a non-validated killing step. Additional processing may be needed to further reduce microbial levels. Suitability is at the discretion of the customer and should be dependent upon product and application. PSD values of the powder are in Table 1 (but it may be twice as high).Chickpea flour 100 (AGT Foods Ingredients QFS, US; Product code: SCPF-100-D)

[0093] Chickpea flour 100 deflavored is the mechanically milled, processed, and deflavored portion of dehulled split chickpeas (Cicer arietinum). This ingredient is Kosher, Non-GMO Project, and Halal certified.

[0094] Sensory characteristics. Form: powder; appearance: light yellow; odor: bland and natural chickpea flour without any off-odor; flavor: bland and natural chickpea flour without any off-flavor.

[0095] Analysis. Moisture 13%, protein 19%, starch 30%, fat 8%. Particle size through 100 mesh (149 pm) 90%.Pregel chickpea flour 1960 (AGT Foods Ingredients QFS; Product Code: ECPF-1960)

[0096] Pregel chickpea flour 1960 is the mechanically milled, processed, and pregelatinized portion of dehulled (Cicer arietinum).

[0097] Characteristics. Form: powder; appearance: yellow.

[0098] Analysis specification units operator frequency. Moisture 10.0%, protein 19.0%, starch 30.0%, fat 8.0%. Particle size over 30 mesh (595 pm) 5.0%; particle size through 60 mesh (250 pm) 90.0%.Dehydrated chickpea (Cicer arietinum L.) (Diana Food Chile SpA, Chile); Chickpea Flakes; Product Code: RD01230004

[0099] Organoleptic test: 15% flakes in water at 20°C (68°F). Organoleptic properties: Appearance: flakes sieved at 5 mm, color: light yellow; solubility: instant rehydration; moisture: 5%, proteins (N*6.25) 18%.Pulsated chickpea flour (The Whole Bean, LLC, USA; Product Code: CP150K7M; 100% Garbanzo beans)

[0100] Chickpea flour is made of dry Kabuli chickpeas sourced in the USA approximately 7 mm diameter. The beans are Non-GMO. Color: The flour is pale yellow; Taste and aroma: Extremely neutral in taste and aroma. Ability to modify flavor profile to give a more nutty - toasted flavor. Flour is fully cooked and ready to use. Clean label ingredient, no additives or preservatives, no chemicals used in processing. Gluten Free. No allergens. Vegan. Yeast Free. Star-K Kosher Certification, Parve certified.

[0101] Applications. An ingredient in bakery items, dips, hummus, dry mixes, extruded products, and as a natural thickener. Has good freeze thaw stability in most food systems. Available in a variety of granule sizes.

[0102] Physical and chemical properties . Protein 20-25%; carbohydrates 55-70%, dietary fiber 14-20%, total fat 6-10%; residual moisture: 2-6% max MN4000; maximum particle size: 120-250 micron; carbohydrates: 55-70%; total dietary fibers: 14-20%; total sugars: 3- 5% max CM4200.2; protein: 20-25% max AO AC992 , 15 CM4001 ; total fat: 6-10% max CM4011,0; ash: 2-5% max AQAC925.57CM4001 (the underlined are all standard worldwide analytical methods used for testing, e.g., chickpeas and faba beans powders).Precooked dehulled faba bean powder (InfraReady Products; Product Code: 1260.01-FB; 100% dehulled fava beans)

[0103] Precooked dehulled fava bean powder is made from select dehulled fava beans that are cooked using infrared heat energy. The precooked beans are milled into a fine free- flowing powder. Exposure to infrared heat energy reduces the reconstitution time while maintaining the nutritional characteristics of the raw bean. The final product is light tan in color.

[0104] Benefits. Rehydrates easily, natural (no additives or preservatives), retains nutritional properties of raw bean, pleasant aroma and flavor.

[0105] Applications. This product has gone through an infrared heat treatment, which can reduce microbial counts on grains; however, it is a non-validated killing step. Additional processing may be needed to further reduce microbial levels. Suitability is at the discretion of the customer and should be dependent upon product and application.

[0106] Nutrition per 100s. Protein (g): 27.70, moisture (g): 13.25, total carbohydrates (g): 54.80; Dietary fibers (g): 23.5, total fat (g): 1.45.Example 2. PSD analysis of crude tahini composition prepared by different methods

[0107] The PSD of tahini Har Bracha (Israel), treated using different technologies so as to reduce viscosity and PSD, was measured as described in WO2022149133.Protocol for PSD analysis by laser diffraction

[0108] PSD was analyzed by laser diffraction using a Malvern - Mastersizer 3000 Wet dispersion with Hydro EV cell. Either water or Isopar G served as dispersant as indicated. PSD is expressed as a series of percentages. Each percentage indicates what proportion of particles are below an indicated size (in pm). For example, PSD of 99% of 128 pm, or PSD of 99% of less than 128 pm, indicates that 99% of the particles in the sample measured are 128 pm or less in size.

[0109] Operational Parameters of the 42-Nasus-isopar were set as follows: Optical model: Default, particles RI (refractory index)=1.52, particles absorption index=0.1, Isopar G RIM.42; measurement: 3 measurements of 10 seconds; pump / stirrer speed=2000 rpm; obscuration level range - 2-12%.

[0110] The samples for PSD measurement were prepared by gently rolling the container for 30 seconds. For the laser diffraction measurement, the Hydro EV cell was filled with 350 cc of the carrier (Isopar G). The pump speed was set to 2000 RPM and the pump was activated. A manual measurement window was opened and requested an optical model, and the sample name, source and type, bulk lot reference, and operator notes were entered (for further details, seeanual s / ms3 OOOrefractivei ndexgui de) . Alignment of the laser was conducted, and the background was measured. The mixed sample was added into the measuring cell, filled with blank until the obscuration was in the range specified in the obscuration window. A waiting time of 20-30 seconds allowed sample dispersion. The “start” button was pressed for the first measurement, and measurements were repeated after 1 and 3 min. At the end of the measurements, the measurement window was closed, the best result was selected, and the report was printed.

[0111] The various technologies used so as to reduce the PSD of the tahini were (i) grinding in regular stone mills followed by processing in a stone machine; (ii) grinding in regular stone mills followed by processing in a Macintyre machine (grinder); and (iii) grinding in regular stone mills followed by processing with a microfluidizer.

[0112] Stone machine. Grinding was done in regular stone mills (two passes, coarse and fine), followed by processing and grinding in a stone machine. Har Bracha Stone (HBS) 0 (or alternatively HB 0 S) represents the starting sample after regular processing, and the HBS 1-7 (or alternatively HB 1-7 S) represent the sample after 1, 2, 3, 4, 5, 6, or 7 grinding cycles in stone mills.

[0113] MacIntyre machine. Grinding was done in regular two stone mills (one for coarse grinding and the second for fine grinding). Afterwards, the coarse tahini (sesame, HBS) was processed and ground in a Macintyre machine, using a large rotating stone, as described in WO2022149133. The process resulted in a reduction in the viscosity and PSD of the tahini. Each sample, from 0 (start) to 7, underwent a process in the Macintyre machine (30 minutes) followed by a rest for cooling (about 15 minutes), which was repeated up to 7 times. The maximum temperature measured was approximately 40°C. Another set of HBB was done too. Each sample, from 0 (start) to 5, underwent a process in the Macintyre machine (30 minutes) followed by a rest for cooling (about 15 minutes), which was repeated up to 5 times. The maximum temperature measured was approximately 40°C. HBB 0 (or alternatively HB 0 B) represents the starting sample, and the HBB 1-5 (or alternatively HB 1-5 B) represent the sample after 1, 2, 3, 4, or 5 grinding cycles in stone mills.

[0114] Microfluidizer. Grinding was done in regular two stone mills (one for coarse grinding and the second for fine grinding). Afterwards, the coarse tahini (sesame) was processed and ground in a Microfluidizer processor as described in detail in WO2022149133. Each sample, except for sample 0 (start), underwent a process in the Microfluidizer which was repeated 1-4 times (identified samples 1-4, respectively).

[0115] The data presented in this Example refers to the data presented in WO 2022149133 and specifically addresses the PSD and viscosity measurements of crude tahini samples (identified as "Roshdi 1 squeeze 2021" and "RGM 3 squeeze (Supersal)"), provided in Table 1 of said publication. The "Roshdi 1 squeeze" sample is particularly important as it establishes the maximum viscosity and PSD values relevant to this patent.Original measurement methodology

[0116] The initial viscosity data presented in WO 2022149133 was collected using a viscometer where the shear rate (s ’) was recorded directly from the instrument's display, along with corresponding viscosity and shear stress values. The measurements were carriedout using the LCD screen with data viscosity (cP), speed (rpm), torque (%), shear stress (D / cm3), shear rate (1 / sec), and temperature (0°C).Rationale for re-evaluation and updated methodology

[0117] Due to the period of time from December 2020 until 2024 / 2025, the tahini referred to as “Roshdi 1 squeeze” and “RGM3 squeeze” (Supersal), and exemplified in WO 2022149133, was with sediments. Therefore, it was necessary to employ a different rheometer capable of accurately measuring products with higher viscosity measurement to ensure consistency. Yet, to calibrate between the original and current measurement methods, the original "Roshdi 1 squeeze" and "RGM squeeze 2021” (Supersal) samples were reanalyzed using the HR-2 Discovery Hybrid Rheometer (TA instruments), equipped with a 40 mm diameter (stainless steel) parallel plate geometry at a gap of 1000 pm (the sample tested was loaded at a gap of 50000 pm, followed by closing to a trim gap offset 50 pm for excess material removal), at 20°C using a Peltier temperature control unit, with a linear ramp of shear rate from 0.001 to 200 s'1(as a function of shear stress) and a total duration of 200 second (sampling interval 1 s / pt), wherein the sample tested has been pre-sheared at 0.4 rad / sec for 10 seconds (the plate was rotated in small velocity of 0.4 rad / sec) and allowed to rest (soak time) for 60 seconds before testing.Table 1. PSD of chickpea powder 1260.04-GB (InfraReady) , and tahini treated by different technologiesTable 2. PSD of Roshdi 1 squeeze and RGM 3 squeeze (Supersal), treated in stone mill and with Macintyre machine by non-producers (it was new special products in the market with a very law viscosity at 2021)

[0118] Since both tahini samples previously tested had developed a sediment over time, prior to re-testing, said samples were reconstituted to their original, homogeneous state (as of December 15, 2020) through a process comprising mixing using vortex equipment. The re-evaluation was conducted on May 15, 2025.Revised results and justification for update

[0119] The new viscosity analysis confirmed a discrepancy between the original and the new measurements. Consequently, the viscosity values of the crude tahini composition referred to in US Provisional Application No. 63 / 669,802, from which the presentapplication claims priority, are hereby superseded by the new viscosity values obtained with the HR-2 Discovery Hybrid Rheometer. The results are shown in Tables 3-4.

[0120] Unit conversion note. For all Tables herein, viscosity: 1 Pa-s = 1000 cP; and shear stress: 1 Pa == 10 dyn / cm2.Table 3. Measurement of Roshdi 1 squeeze samples and hummus spread made from Roshdi 1 squeeze, also RGM 3 squeeze Supersal - viscosity measured: Pa s, stress measured: Pa by HR-2 Hybrid RheometerNote: Brake Sql 2021, Roshdi Sql 2021, roshdysql 2021, roshdysql 2021 r2 (mix), and Barake sq 12021 run2, are all the same and referred to herein as Roshdi 1 squeeze and Roshdi 2021. Similarly, RGM 3 squeeze (Supersal) and RGM 2021 are the same.Table 4. PSD of crude tahini using Isopar G as a dispersant with corresponding viscosities

[0121] Further analysis of the “Barke Sql 2021” sample with the Discovery Hybrid Rheometer yielded a viscosity Graph of 3.01832 Pa s (Fig. 1) (number 1 in Table 3). Table 5 shows the results from the testing for "Roshdi 1 squeeze 2021", Brake Sql 2021.Table 5. The results from the testing for “Brake Sql 2021”

[0122] Figs. 2A-2B show the viscosity of the tahini identified herein as “roshdysql 2021”, as measured with the HR-2 Discovery Hybrid Rheometer under the conditions defined herein. The data shown further include the rate index and R2, and a plot provided based on those data by the Power Law model (2A; number 1.2 in Table 3) and without the Power Law model (2B; number 1.2 in Table 1).

[0123] Fig. 3 shows the viscosity of an edible chickpea paste prepared by mixing the tahini identified herein as Roshdysql 2021 (4.5 gr) with sprouted chickpea powder (InfraReady Products; 3 gr) (production date May 8, 2025), as measured with the HR-2 Discovery Hybrid Rheometer under the conditions defined herein. The data shown is a plot provided based on the data measured by the Power Law model.

[0124] Fig. 4 shows the viscosity of an edible chickpea paste prepared by mixing the tahini identified herein as Roshdi Sql 2021 (4.5 gr) with sprouted chickpea powder (InfraReady Products; 3 gr) (production date May 8, 2025), as measured with the HR-2 Discovery Hybrid Rheometer under the conditions defined herein. The data shown is a plot provided based on the data measured by the Power Law model (number 1.5 in Table 3).

[0125] Fig. 5 shows the viscosity of an edible chickpea paste prepared by mixing the tahini identified herein as HB7 stone (6.5 gr) with sprouted chickpea powder (InfraReady Products; 5 gr), as measured with the HR-2 Discovery Hybrid Rheometer under the conditions defined herein. The data shown is a plot provided based on the data measured by the Power Law model (number 26 in Table 6).

[0126] Fig. 6 shows the viscosity of an edible chickpea paste prepared by mixing the tahini identified herein as HB7 stone (6.5 gr) with sprouted chickpea powder (InfraReady Products; 5 gr), as measured with the HR-2 Discovery Hybrid Rheometer under the conditions defined herein. The data shown is a plot provided based on the data measured without the Power Law model (number 26 in Table 6).Protocol of preparing hummus paste for all samples

[0127] Tahini from each process in (gr) was mix with chickpea powder from each type of hummus powder in (gr), Hummus Canada is the hummus powder germinated and not germinated from InfraReady Products Ltd , Product Code: 1260.04-GB and Code: 1260.01- GB. Hummus powder flakes is from Diana food Product Code: RD01230004, Hummus AGT is Pregel Chickpea Flour 1960 Product code ECPF-1960. All samples of tahini and hummus paste were mix well before testing with Discovery HR-2 Hybrid Rheometer.

[0128] Measurements of all the samples (Tables 6-9) were done with HR-2 Discovery Hybrid Rheometer (TA instruments), equipped with a 40 mm diameter (stainless steel) parallel plate geometry at a gap of 1000 pm (the sample tested was loaded at a gap of 50000 pm, followed by closing to a trim gap offset 50 pm for excess material removal), at 20°C using a Peltier temperature control unit, with a linear ramp of shear rate from 0.001 to 200 s'1(as a function of shear stress) and a total duration of 200 second (sampling interval 1 s / pt), wherein the sample tested has been pre-sheared at 0.4 rad / sec for 10 seconds (the plate was rotated in small velocity of 0.4 rad / sec) and allowed to rest (soak time) for 60 seconds before testing. Serial number 998734, Minimum sample volume is -1.25664 ml. As a result of the measurements, we got graph of Pa-s and Pa.

[0129] Power law model. Since most materials are non-Newtonian, non-liner models are needed to describe the change in viscosity as a function of shear. The power law equation is the simplest of the available models. The viscosity (either Newtonian or apparent) is replaced by a consistency coefficient k. a = kyn

[0130] Based upon the power law index n, the power law model describes three basic types of flow, wherein N=1 represents Newtonian behavior; N<1 represents shear thinning (or pseudoplastic); and N>l represents shear thickening.

[0131] Most materials are shear thinning and can be represented by the power law over a limited range of shear. Dispersions with a high volume fraction may exhibit shear-thickening behavior. Often, a volumetric increase may also take place, and this is referred to as dilatancy.

[0132] Over a sufficiently wide shear range the power law does not accurately describe the materials behavior and more complex models must then be used.

[0133] Three types of sesame processing / grinding (tahini) were tested .First stageGrinding in regular stone mills followed by processing in a Macintyre machine.

[0134] Grinding was done in regular stone mills. Two grindings of the sesame were performed in two stone mills, one for coarse grinding and the second for fine grinding. Afterward, the coarse / fine tahini (sesame) was processed and ground in a Macintyre machine, which is used for chocolate processing, using a large rotating stone. The process causes a reduction in the viscosity and particle size of the tahini during processing. Each tahini sample (HBS), from 0 (start) to 7, underwent a process of half an hour of processing in the Macintyre machine and a rest of about 15 minutes for cooling, Tahini 7 for example was repeated 7 times. The maximum temperature measured was approximately 40°C. A separate table of particle size distribution in percentages (Table 1), and the viscosity measured (Table 8). In another set of tests, HBB was used. The process caused a reduction in the viscosity and particle size of the tahini. Each tahini sample, from 0 (start) to 5, underwent a process of half an hour of processing in the Macintyre machine and a rest of about 15 minutes for cooling, Tahini 5 for example was repeated 5 times. The maximum temperature measured was approximately 40°C.

[0135] First Set (HB-B): The starting sample (0), after regular processing, began with a viscosity of 1.887 Pa s. After the first Macintyre processing, it was 1.676, second 1.588, third 1.654, fourth 1.549, and fifth 1.1484 (samples 3-8). For all samples, stress in Pa units was measured at 0.001-200 1 / s, with viscosity units in Pa s

[0136] Second Set (HB-S): The starting sample, after regular processing, began with a viscosity of 2.319 Pa s. After the first processing, it was 1.617; second 1.6045, third 1.525, fourth 1.447, fifth 1.367, sixth 1.354, and seventh 1.4009 (samples 9-16). For all samples, stress in Pa units was measured at 0.001-200 1 / s, with viscosity units in Pa s.Final Product (Hummus-Tahini Paste, Hummus paste)

[0137] This was made from the tahini from all stage first of the Macintyre processing for both sets. It included 7.5 g of tahi ni from each process step (STEP) mixed with 5g of sprouted Canadian chickpea powder. The viscosity and Shear stress results are presented for each set. To reconstitute into a hummus salad / dip, 8-9 g of water is added to each sample. The amount of tahini in the final product, which is 21.5 g, is about 33%, similar to the percentage in hummus at Middle Eastern restaurants. This is achieved without adding stabilizers or any other chemicals.

[0138] This chickpea powder absorbs less water than other powders tested later (likely related to starch activation). For example, Flakes chickpea powder from Diana food absorbs almost double the amount of water compared to both sprouted and non-sprouted Canadian chickpea InfraReady powder, and the two types of AGT chickpea powder absorb slightly more than the two types of Canadian chickpea powder. The advantage of the two types of Canadian chickpea powder is their superior taste and smell, resulting in a product with an excellent texture, taste, and aroma (it is postulated that the exposure to infrared heat reduces the reconstitution time while maintaining the nutritional characteristics of the raw bean).

[0139] Corresponding to the tahini's viscosity, the final product (tahini and hummus) had a viscosity of 164.11 for the starting sample (0), which then decreased according to the number of processing steps to: 160.5, 146.19, 120.97, 105.85, 107.84, 85.45, 99.25 (samples 17-24). No water was used for reconstitution. The viscosity changed and increased in the last and third processing, likely due to re-agglomeration or inaccurate measurement.

[0140] For all samples, stress in Pa units was measured at 0.001-200 1 / s, with viscosity units in Pa s.

[0141] Tests with varying concentrations. Concurrently, tahini from the final processing stage of the second set (HB7S) was tested with different concentrations of sprouted Canadian chickpea powder:Tahini HB7 Macintyre 7 g with chickpea Canada 5 g: viscosity 103.748 (25)Tahini HB7 Macintyre 6.5 g with chickpea Canada 5 g: viscosity 158.688 (26)Tahini HB7 Macintyre 6.0 g with chickpea Canada 5 g: viscosity 184.149 (27)Tahini HB7 Macintyre 5.0g with chickpea Canada 5 g: viscosity 359.9 (28)Tahini HB6 Macintyre 6.5g with chickpea Canada 5g: viscosity 130.132 (29). For all samples, stress in Pa units was measured at 0.001-200 1 / s, with viscosity units in Pa s.Table 6. Grinding in regular stone mills followed by processing 2 set tahini in a Macintyre machine. And testing tahini and the hummus paste from each tahini set for viscosity and stress (stress in Pa units was measured at 0.001-200 1 / s, with viscosity units in Pa-s)Second stageGrinding in regular stone mills followed by processing with a mieroflnidizer

[0142] Grinding was done in regular stone mills (two passes, coarse and fine). This was followed by processing and grinding of the tahini (sesame) using a Microfluidizer Processor. A separate table of PSD in percentages (Table 1), and the viscosity measured (Table 7).

[0143] Pressure machine grinding. Started with HBP G-0 viscosity 3.277. First pass 1.645, second 1.5158, third 1.2838, and final after 4 passes HP G-4, 1.211. Units are Pa s. For all samples, stress in Pa units was measured at 0.001-200 1 / s, with viscosity units in Pa s. (Table 7 samples 30-34).Final Product (Hummus-Tahini Paste - Second Stage)

[0144] The final product is the same as in the previous stage: a hummus-tahini paste. It was made from tahini from the second stage microfluidizer, containing 7.5 g of tahini from each process (STEP) mixed with 5 g of sprouted Canadian chickpeas. Viscosity results were provided for each set. For reconstitution, 9 g of water is added, like in stage 1. The final tahini content is -33%. This chickpea powder absorbs less water than others chickpea powder.

[0145] Corresponding to the tahini viscosity, the final product (tahini and hummus) included only tahini from the fourth pass (Hb G4). For a sample prepared on 11 / 29 / 24 andtested in May '25, viscosity was 42.05. Tested a month later, it was 65.337. A sample prepared on 1 / 12 / 25 and tested in May was 40.568, and in June 25 was 38.531. A sample prepared on 5 / 11 / 24 and tested the next day was 50.34. (Samples 35, 36, 37, 38, 39). We can see that a few months after the production, the viscosity is more or less the same, and the product maintains its characters. The reason for using tahini from the last pass is that not enough samples remained from the previous passes to produce raw hummus (tahini and chickpeas). Therefore, the experiment was performed only with the fourth pass. For all samples, stress in Pa units was measured at 0.001-200 1 / s, with viscosity units in Pa s.

[0146] Tests with varying concentrations . Concurrently, tahini HBG4 was tested with different amounts of Canadian chickpea powder. A different ratio of tahini to chickpea powder (15:7) was prepared on December 2024 and tested on June 4, 2025: viscosity 8.6474 (40). Tested again on 7 / 4: viscosity 9.0115 (41). Time did not affect the viscosity; the change is a normal deviation in testing. Another ratio of tahini to chickpea powder (6.5: 5): viscosity 160.818 (42) or in another test 141.188 (43). For all samples, stress in Pa units was measured at 0.001-200 1 / s, with viscosity units in Pa s.Other types of chickpea powder and tahini

[0147] Tahini HBG4 (stage 4 in pressure machine) and various chickpea powders:Tahini HBG4 7.5 g: Flakes Diana chickpea powder 5g, viscosity 54.704 (44) Tahini HBG4 7.5 g: AGT Pregel 1005 chickpea powder 5 g, viscosity 60.809 (45) Tahini HBG4 7.5 g: FABA Canada powder 5 g, viscosity 74.90 (46)

[0148] There were no significant differences in viscosity with the different powders. It is important to mention that the different chickpea powders absorb water in different amounts. All are suitable for use in the product. For all samples, stress in Pa units was measured at 0.001-200 1 / s, with viscosity units in Pa s.Other ratios for the hummus product

[0149] Tahini HBG4 (stage / pass 4 in pressure machine) and Canada chickpea powders in different ratios (for all samples, stress in Pa units was measured at 0.001-200 1 / s, with viscosity units in Pa s):Tahini HBG4 15 g: chickpea powder 7 g from 12 / 8 / 24, tested on May 2025. viscosity 64.704 (47)Tahini HBG4 22.5 g : chickpea powder 15g, sunflower oil 3.75g from August 12, 2024. Viscosity 3.0596, tested on 4 / 25. (48)Tahini HBG4 15 g : chickpea powder 14 g (40% more than 10g in regular test) from August 12, 2024, tested on April 2024. viscosity 219.74 (49).Table 7. Grinding in regular stone mills followed by processing the tahini in a microfluidizer machine, and testing the tahini and the hummus paste from each tahini set for viscosity and StressGrinding in regular stone nulls followed by processing in a stone machine

[0150] Grinding was done in regular stone mills (two passes, coarse and fine). This was followed by processing and grinding in a stone machine. The process reduces viscosity and particle size in the tahini. A separate table of PSD in percentages (Table 1), and viscosity (Table 6).

[0151] Third Set (HB-Stone). The starting sample HB-Stone, after regular processing, started with a viscosity of 2.752. First processing 2.4419, second 2.1080, third 1.9238, fourth 1.7826, fifth 1.7317, sixth 1.6578, and seventh 1.5981 (samples 50-57). For all samples, stress in Pa units was measured at 0.001-200 1 / s, with viscosity units in Pa s. Despite an overall decrease in viscosity, likely a process of re-agglomeration here influence particle size and their unification. Tahini from the same regular stone grinding process was also tested without additional processing. However, this processing was done without salt water in the separation of the hulls in the traditional process. Viscosity 2.1755 (58).Final product (Hummus-Tahini Paste - Third Stage)

[0152] The final product is a hummus-tahini paste made from tahini from stage third, including 7.5 g of tahini from each process (STEP) mixed with 5 g of sprouted Canadian chickpeas. Viscosity results are presented for HB stone sets 2, 3, 4, 5, 6. For reconstitution, 9 g of water is added to each product. The final tahini content is -33%.

[0153] Hummus paste from: HB Stone 2: 200.91, HB Stone 3: 83.78, HB Stone 4: 98.75, HB Stone 5: 113.38, HB Stone 6: 84.75. (58-62). For all samples, stress in Pa units was measured at 0.001-200 1 / s, with viscosity units in Pa s.Table 8. Grinding in regular stone mills followed by processing in a stone machine tahini and testing the tahini and the hummus paste for each tahini set for viscosity and Stress (stress in Pa units was measured at 0.001-200 1 / s, with viscosity in Pa s units)Commercial tahi from the Israeli market tested

[0154] A separate table of PSD in percentages (Table 1), and the viscosity measured (Table 7).

[0155] Elraz: Viscosity 3.99932 (63). Hummus product preparation: Tahini 7.5 g, Canada chickpea 5 g (64), viscosity 213.86.

[0156] Yona: Viscosity 3.13313 (65). Tahini 7.5 g, Canada chickpea 5g, viscosity 174.621 (66).

[0157] Achdut: Viscosity 4.8116 (67) from production date May 28, 2024. Another production date August 23, 2024. Hummus creation from this product: Tahini 7.5 g, Canada chickpea 5 g, viscosity 168.511 (68).

[0158] Prince: Viscosity 9.92552 (69). Tahini 7.5 g, Canada chickpea 5 g, viscosity 267.413 (70).

[0159] For all samples, stress in Pa units was measured at 0.001-200 1 / s, with viscosity units in Pa s.Table 9. Testing the tahini from several producers in Israeli market and testing the hummus paste from each tahini for viscosity and Stress (stress in Pa units was measured at 0.001-200 1 / s, with viscosity in Pa s units)Example 3. Viscosity and PSD data of a peanut butter treated with a microfluidizer

[0160] In the present Example, the PSD and viscosity of an oily seed paste prepared from peanuts (specifically, B&D peanut butter, manufactured in Israel), which has been treated with a microfluidizer so as to reduce its viscosity and PSD, were tested. According to the present invention, such oily seed paste may be used, in replacement of crude tahini composition, by mixing with a dry powder consisting of optionally cooked / roasted dried and ground legume seeds, or flakes consisting of optionally cooked / roasted dried legume seeds, for the preparation of an edible legume paste which is similar (equivalent) to the one of the present invention.

[0161] B oth the viscosity and PSD were measured as disclosed hereinabove. As shown in Table 10, the decrease in viscosity was significant throughout the entire process in 6 different passes, as shown for tahini in WO 2022 / 149133. The results of the processing in process number 6 appear in the table and the absolute decrease in viscosity is apparently 4 times.Table 10: PSD of microfluidized vs. control peanut butter, using Isopar G as a dispersant with corresponding viscosities

[0162] Natural peanut butter was also tested: viscosity 44.095 (71).Table 11: Viscosity measured for peanut butter: Pa s, Shear stress measured: Pa

Claims

1. CLAIMS1. An edible legume paste comprising a mixture of:(a) either a powder consisting of dried and ground legume seeds, or flakes consisting of dried legume seeds; and(b) a crude tahini composition, wherein said legume paste is essentially in the form of a suspension; has a viscosity of up to 300, preferably up to 275, more preferably up to 230, pascal seconds (Pa’sec), when measured using HR-2 Discovery Hybrid Rheometer equipped with a 40 mm diameter parallel plate geometry at a gap of 1000 pm, at room temperature using a Peltier temperature control unit, with a linear ramp of shear rate from 0.001 to 200 s'1and a total duration of 200 second, wherein the sample has been pre-sheared at 0.4 radians per second (rad / sec; s'1) for 10 seconds and allowed to rest for 60 seconds before testing; and is stable at room temperature for at least 3 months without forming a stable sediment.

2. The legume paste of claim 1, wherein said powder has been obtained in a process comprising freeze-drying, spray-drying optionally carried out under vacuum, drum-drying, heat-drying, radiant energy vacuum (REV) drying, infrared drying, extrusion, or autoclavation; or said flakes have been obtained in a process comprising drum drying.

3. The legume paste of claim 1, wherein said powder or flakes comprise water in an amount not exceeding 20%, preferably not exceeding 13%, e.g., in an amount of from about 5% to about 8%, by weight of said dry powder or said flakes.

4. The legume paste of claim 1, wherein said legume seeds are selected from beans such as black beans, black-eyed beans, Vigna mungo, cannellini beans, chickpeas, black chickpeas, brown chickpeas, great northern beans, kidney beans, lima beans, pinto beans, fava beans, navy beans, adzuki beans, edamame, mung beans (Vigna radiata), soybeans, lupin beans, and cranberry beans; peas such as pigeon peas; peanuts; and lentils such as brown, red, yellow, and green lentils.

5. The legume paste of any one of claims 1-4, wherein said legume seeds are cooked or roasted.

6. The legume paste of claim 1, wherein said crude tahini composition is characterized by a viscosity of up to 3 Pa- sec, when measured using HR-2 Discovery Hybrid Rheometer equipped with a 40 mm diameter parallel plate geometry at a gap of 1000 pm, at room temperature using a Peltier temperature control unit, with a linear ramp of shear rate from 0.001 to 200 s'1and a total duration of 200 second, wherein the sample has been pre-sheared at 0.4 rad / sec for 10 seconds and allowed to rest for 60 seconds before testing.

7. The legume paste of claim 6, wherein:(a) said crude tahini composition is characterized by a particle size distribution (PSD) of 50% of less than 7.21 pm, PSD of 90% of less than 64 pm, PSD of 95% of less than 91 pm, PSD of 99% of less than 128 pm, or PSD of 100% of less than 163 pm;(b) said crude tahini composition is a whole grain crude tahini composition, optionally characterized by a PSD of 50% of less than 7.18 pm, PSD of 90% of less than 72 pm, PSD of 95% of less than 101 pm, PSD of 99% of less than 143 pm, or PSD of 100% of less than 185 pm; or(c) said crude tahini composition comprises up to 24% crude fibers, and is optionally characterized by a PSD of 50% of less than 7.18 pm, PSD of 90% of less than 71 pm, PSD of 95% of less than 100 pm, PSD of 99% of less than 140 pm, or PSD of 100% of less than 185 pm, when measured by laser diffraction using a Malvern - Mastersizer 3000 Wet dispersion with Hydro EV cell with Isopar G as a dispersant.

8. The legume paste of claim 6 or 7, wherein said crude tahini composition has been obtained in a process comprising microfluidizing a crushed sesame seeds paste at a pressure of at least 500 PSI, and / or grinding / milling sesame seeds or a paste thereof using a grinder such as Macintyre grinder, and / or millstones.

9. The legume paste of any one of claims 1-8, wherein said legume seeds are chickpeas or fava beans.

10. The legume paste of claim 9, wherein said chickpeas or fava beans are cooked or roasted.

11. The legume paste of claim 10, wherein said cooked or roasted chickpeas or fava beans have been prepared by cooking or roasting chickpeas or fava beans that had been soaked in water for a sufficient period of time.

12. The legume paste of claim 11, wherein said chickpeas or fava beans have been soaked in water and / or cooked in the presence of an edible ingredient having a pH higher than 7, such as sodium bicarbonate.

13. The legume paste of any one of claims 1-12, wherein the ratio between said powder or said flakes, and said crude tahini composition in said legume paste is from about 10:2 to about 10:50, by weight, respectively.

14. The legume paste of any one of claims 1-13, further comprising a food preservative, an externally added oil, a seasoning additive, a spice, a food (edible) acid, an emulsifier, a stabilizer, an oleoresin, a food carrier, an antioxidant, and / or crude fibers.

15. The legume paste of claim 14, wherein said food preservative has an E number in the range of E200-E299; said oil is selected from sesame oil, canola oil, corn oil, grape oil, avocado oil, olive oil, sunflower oil, safflower oil, linseed oil, and pumpkinseed oil; said food acid is selected from citric acid, tartaric acid, malic acid, phosphoric acid, folic acid, vinegar, fumaric acid, lactic acid, and citrus concentrate; said emulsifier is a natural emulsifier or an emulsifier having an E number in the range of E400-E499; said stabilizer has an E number in the range of E400-E495 or the E number E1442; said food carrier is a polysaccharide or coarse salt; and / or said antioxidant is a natural antioxidant or an antioxidant having an E number in the range of E300-E399.

16. The legume paste of claim 15, wherein said food preservative is selected from sorbic acid (E200) or a salt thereof such as sodium sorbate (E201), potassium sorbate (E202), and calcium sorbate (E203), benzoic acid (E210) or a salt thereof such as sodium benzoate (E211), potassium benzoate (E212), calcium benzoate (E213), ethyl para-hydroxybenzoate (ethylparaben, E214), sodium ethyl para-hydroxybenzoate (E215), propyl parahydroxybenzoate (propylparaben, E216), sodium propyl para-hydroxybenzoate (E217), methyl para-hydroxybenzoate (methylparaben, E218), and sodium methyl parahydroxybenzoate (E219); said natural emulsifier is selected from rice bran extract (RBE),Nu-RICE, Nu-BAKE, lecithin, and saponin; said polysaccharide is maltodextrin or starch; and / or said natural antioxidant is an oregano extract (oregano oil), rosemary extract, vitamin A, or a tocopherol.

17. The legume paste of any one of claims 1-16, wherein said paste is devoid of a food preservative, devoid of an externally added oil, or devoid of both food preservative and externally added oil.

18. The legume paste of any one of claims 1-17, wherein said suspension is stable at room temperature for up to two years without forming a stable sediment.

19. A process for the manufacturing of an edible legume paste according to any one of claims 1-18, comprising:(i) mixing a powder consisting of dried and ground legume seeds, or flakes consisting of dried legume seeds, with a crude tahini composition to thereby obtain said edible legume paste, wherein said crude tahini composition is characterized by a viscosity of up to 3 Pa- sec, when measured using HR-2 Discovery Hybrid Rheometer equipped with a 40 mm diameter parallel plate geometry at a gap of 1000 pm, at room temperature using a Peltier temperature control unit, with a linear ramp of shear rate from 0.001 to 200 s'1and a total duration of 200 second, wherein the sample has been pre-sheared at 0.4 rad / sec for 10 seconds and allowed to rest for 60 seconds before testing; and(ii) optionally adding a food preservative, an oil, a seasoning additive; a spice; a food (edible) acid, an emulsifier, a stabilizer, an oleoresin, a food carrier, an antioxidant, and / or crude fibers, to said edible legume paste.

20. The process of claim 19, wherein said food preservative has an E number in the range of E200-E299; said oil is selected from sesame oil, canola oil, corn oil, grape oil, avocado oil, olive oil, sunflower oil, safflower oil, linseed oil, and pumpkinseed oil; said food acid is selected from citric acid, tartaric acid, malic acid, phosphoric acid, folic acid, vinegar, fumaric acid, lactic acid, and citrus concentrate; said emulsifier is a natural emulsifier or an emulsifier having an E number in the range of E400-E499; said stabilizer has an E number in the range of E400-E495 or the E number E1442; said food carrier is a polysaccharide orcoarse salt; and / or said antioxidant is a natural antioxidant or an antioxidant having an E number in the range of E300-E399.

21. The process of claim 20, wherein said food preservative is selected from sorbic acid (E200) or a salt thereof such as sodium sorbate (E201), potassium sorbate (E202), and calcium sorbate (E203), benzoic acid (E210) or a salt thereof such as sodium benzoate (E211), potassium benzoate (E212), calcium benzoate (E213), ethyl para-hydroxybenzoate (ethylparaben, E214), sodium ethyl para-hydroxybenzoate (E215), propyl parahydroxybenzoate (propylparaben, E216), sodium propyl para-hydroxybenzoate (E217), methyl para-hydroxybenzoate (methylparaben, E218), and sodium methyl parahydroxybenzoate (E219); said natural emulsifier is selected from rice bran extract (RBE), Nu-RICE, Nu-BAKE, lecithin, and saponin; said polysaccharide is maltodextrin or starch; and / or said natural antioxidant is an oregano extract (oregano oil), rosemary extract, vitamin A, or a tocopherol.

22. The process of claim 19, wherein said powder consisting of dried and ground legume seeds has been prepared in a process comprising grinding legume seeds into a mash or puree, and drying said mash or puree into said powder; or said flakes consisting of dried legume seeds have been prepared in a process comprising grinding legume seeds into a mash or puree, and drying said mash or puree into said flakes.

23. The process of claim 19, wherein said powder has been prepared in a process comprising freeze drying, spray drying optionally carried out under vacuum, drum drying, heat drying, radiant energy vacuum (REV) drying, infrared drying, extrusion, or autoclavation; or said flakes have been obtained in a process comprising drum drying.

24. The process of claim 19, wherein said powder or flakes comprise water in an amount not exceeding 20%, preferably not exceeding 13%, e.g., in an amount of from about 5% to about 8%, by weight of said dry powder or said flakes.

25. The process of claim 19, wherein said legume seeds are selected from beans such as black beans, black-eyed beans, Vigna mungo, cannellini beans, chickpeas, black chickpeas, brown chickpeas, great northern beans, kidney beans, lima beans, pinto beans, fava beans, navy beans, adzuki beans, edamame, mung beans (Vigna radiata soybeans, lupin beans,and cranberry beans; peas such as pigeon peas; peanuts; and lentils such as brown, red, yellow, and green lentils.

26. The process of any one of claims 19-25, wherein said legume seeds are cooked or roasted.

27. The process of claim 26, wherein said powder consisting of dried and ground legume seeds has been prepared in a process comprising cooking or roasting legume seeds or ground legume seeds, that had been soaked in water for a sufficient period of time.

28. The process of claim 27, wherein said legume seeds or ground legume seeds have been soaked in water and / or cooked in the presence of an edible ingredient having a pH higher than 7, such as sodium bicarbonate.

29. The process of claim 19, wherein:(a) said crude tahini composition is characterized by a particle size distribution (PSD) of 50% of less than 7.21 pm, PSD of 90% of less than 64 pm, PSD of 95% of less than 91 pm, PSD of 99% of less than 128 pm, or PSD of 100% of less than 163 pm;(b) said crude tahini composition is a whole grain crude tahini composition, optionally characterized by a PSD of 50% of less than 7.18 pm, PSD of 90% of less than 72 pm, PSD of 95% of less than 101 pm, PSD of 99% of less than 143 pm, or PSD of 100% of less than 185 pm; or(c) said crude tahini composition comprises up to 24% crude fibers, and is optionally characterized by a PSD of 50% of less than 7.18 pm, PSD of 90% of less than 71 pm, PSD of 95% of less than 100 pm, PSD of 99% of less than 140 pm, or PSD of 100% of less than 185 pm, when measured by laser diffraction using a Malvern - Mastersizer 3000 Wet dispersion with Hydro EV cell with Isopar G as a dispersant.

30. The process of claim 29, wherein said crude tahini composition has been obtained by microfluidizing a crushed sesame seeds paste at a pressure of at least 500 PSI, and / or grinding / milling sesame seeds or a paste thereof using a grinder such as Macintyre grinder,and / or millstones; optionally removing oil from the paste product thus obtained; and further optionally adding an emulsifier to said paste product.

31. The process of claim 30, wherein said emulsifier is a natural emulsifier or an emulsifier having an E number in the range of E400-E499.

32. The process of claim 31, wherein said emulsifier is a natural emulsifier selected from RBE, Nu-RICE and Nu-BAKE, and is added in an amount of < 12% of the weight of said crude tahini composition.

33. The process of claim 30, wherein said removing oil comprises centrifuging said paste product; and / or said removing oil removes at least 5% of said oil.

34. The process of any one of claims 19-33, wherein the ratio between said powder or said flakes, and said crude tahini composition mixed in step (i) is from about 10:2 to about 10:50, by weight, respectively.

35. The process of any one of claims 19-34, wherein said legume seeds are chickpeas or fava beans.

36. A spread or dip comprising an edible legume paste according to any one of claims 1- 18 mixed with water.

37. The spread or dip of claim 36, wherein said edible legume paste is a hummus paste.

38. The spread or dip of claim 36 or 37, comprising said edible legume paste and said water in a ratio of from about 0.1 to about 12 gram water per 1 gram of said edible legume paste.

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