Which type of legume is commonly used in couscous, hummus, soups, stews, and side dishes?

• A. Lentil
• B. Pinto bean
• C. Garbanzo
• D. Black bean

Answer: (C)

Chickpeas, also known as garbanzo beans, are the legume most closely tied to hummus and to many North African and Middle Eastern dishes that pair with couscous. They have a creamy interior when cooked and hold their shape well, which makes them versatile for soups, stews, and side dishes as well as for blending into a smooth dip for hummus. That classic hummus base—cooked chickpeas pureed with tahini, lemon, and garlic—revolves around the chickpea, so it’s the best fit for all the listed uses. Lentils are also common in soups and stews and can appear with couscous in some dishes, but they’re not the traditional base for hummus. Pinto beans and black beans are popular in other regional cuisines and aren’t the typical choice for hummus or the standard accompaniment to couscous.