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Chickpeas with dill

Want some bean protein without the gas? Add dill.

Chickpeas are not only a good source of protein but are also rich in antioxidants, vitamins and minerals. Dill is carminative, which means it calms and soothes the digestive tract and minimises rumbling and grumblings and flatulence. It is also rich in antioxidants and vitamins, including folic acid, riboflavin, niacin, vitamin A, ß-carotene, vitamin-C. Other carminative herbs include: fennel, peppermint, sage, thyme, fenugreek, allspice, nutmeg and caraway and cardomon seeds. This makes for a nice change to hummus. The texture is similar to scrambled eggs.

Ingredients:chickpeas with dill

  • 1 cup of chickpeas – soaked for 12-24 hours
  • ½ cup of olive oil
  • ¼ cup of apple cider vinegar
  • 4 tablespoons of dried dill
    OR half cup of fresh dill – chopped
  • 1 clove of minced garlic (optional)


  1. Soak the chickpeas overnight in 3 cups of water with a level teaspoon of unrefined sea salt. If you have a sprig of fresh wormwood add to the soak water. Drain off the water in the morning and remove wormwood. Cover with fresh water if soaking for longer (soak water should be changed every 8 hours).
  2. Boil the chickpeas. Place a piece of kelp if you have it in with the chickpeas to reduce flatulence. James Duke recommends a small whole carrot.¹
  3. When chickpeas are cooked drain off the water.
  4. Add olive oil, apple cider vinegar, garlic and dill, mix and mash.
  5. Adjust seasoning to your taste and serve.

Breakfast is a good time for protein. Serve with toasted sourdough or have with salads or as a sandwich filler. Chickpeas have a slightly nutty flavour, dill tastes faintly of anise.


(1) Duke J. The Green Pharmacy. Emmaus Pennsylvania: Rodale Press; 1997. p. 199.