The owner of the famed Abu Shukri restaurant prepares a bowl of chickpea-based hummus in Jerusalem's Old City, December 11, 2022. REUTERS/Ammar Awad 

A pan full of boiled rice and chickpeas curry is seen amid belongings of a family, displaced because of the floods, and taking refuge in a school, following rains and floods during the monsoon season, in Karachi, Pakistan September 22, 2022. REUTERS/Akhtar Soomro 

A combination picture shows Vidyathipathige Nihal, 62, posing at his home next to a railway, and posing with two small plastic bags of chickpeas and rice, the only grain his family currently has at his home at Wanathamulla, Colombo, Sri Lanka, August 2, 2022. "Just a couple of months back some robbers broke into our house and stole the small gas cylinder and the cooker we had... So now we are forced to cook with firewood," said Nihal. REUTERS/Kim Kyung-Hoon SEARCH "KIM COLOMBO ECONOMY" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES. 

Vidyathipathige Nihal, 62, poses with two small plastic bags of chickpeas and rice, the only grain his family currently has, at his home in Colombo, Sri Lanka, August 2, 2022. "Just a couple of months back some robbers broke into our house and stole the small gas cylinder and the cooker we had... So now we are forced to cook with firewood," said Nihal. REUTERS/Kim Kyung-Hoon SEARCH "KIM COLOMBO ECONOMY" FOR THIS STORY. SEARCH "WIDER IMAGE" FOR ALL STORIES. TPX IMAGES OF THE DAY 

Chef Mario Barnard places coriander on croquettes made with Hermetia illucens (Black soldier fly larvae) flour and chickpea flour served on a bed of mopane worm tahini hummus at the Insect Experience Restaurant in Cape Town, South Africa, August 23, 2019. Picture taken August 23, 2019. REUTERS/Sumaya Hisham 

Food dishes prepared with ostrich meat and chickpea are ready to serve, for the first day of the fasting month of Ramadan, in Karachi, Pakistan, May 7, 2019. REUTERS/Akhtar Soomro 

People eat charity food prepared with ostrich meat and chickpea, for the first day of the fasting month of Ramadan, in Karachi, Pakistan, May 7, 2019. REUTERS/Akhtar Soomro 

A volunteer prepare food plates to be served with ostrich meat and chickpea for the first day of the fasting month of Ramadan, in Karachi, Pakistan, May 7, 2019. REUTERS/Akhtar Soomro 

Chickpeas and cinnamon are seen at the kitchen of "Go Green" restaurant in La Paz, Bolivia, February 2, 2018. Picture taken in February 2, 2018. REUTERS/David Mercado 

Chef Dyllan Armenta prepares a vegan oat and chickpeas hamburger at Tasty Beet Juicy and Healthy Food restaurant in Ciudad Juarez, Mexico January 29, 2018. Picture taken January 29, 2018. REUTERS/Jose Luis Gonzalez 

A vegan oat and chickpeas hamburger is pictured at Tasty Beet Juicy and Healthy Food restaurant in Ciudad Juarez, Mexico January 29, 2018. Picture taken January 29, 2018. REUTERS/Jose Luis Gonzalez 

Laborers clean a pile of dry chickpea outside a warehouse, along a wholesale market, in Karachi, Pakistan November 17, 2017. REUTERS/Akhtar Soomro 

Chickpea-based hummus and falafel at the famed Abu Shukri restaurant in Jerusalem's Old City August 20, 2017. Picture taken August 20, 2017. REUTERS/Ammar Awad 

Dishes of traditional chickpea-based stew called "cocido" are given out for free at San Isidro's prairie during celebrations for Madrid's patron saint San Isidro (Saint Isidore) in Madrid, Spain, May 15, 2016. REUTERS/Susana Vera 

Sara Naqvi, 36, holds a plate of her favourite Iftar meal, puri-cholea, deep fried bread and spicy chickpeas, as she waits to break her fast in New Delhi, July 15, 2014. During Ramadan, the ninth and holiest month in the Islamic calendar, Muslims refrain from eating and drinking during daylight hours. Reuters photographers took a series of portraits of Muslims observing Ramadan in different countries around the world, and asked them what food they liked to eat when breaking their daytime fast. Eid-al-Fitr, marking the end of Ramadan, will be celebrated at the beginning of next week. Picture taken July 15, 2014. REUTERS/Adnan Abidi (INDIA - Tags: SOCIETY RELIGION FOOD)

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Sara Navqi's favourite Iftar meal of puri-chole, deep fried bread and spicy chickpeas is seen in New Delhi, July 15, 2014. During Ramadan, the ninth and holiest month in the Islamic calendar, Muslims refrain from eating and drinking during daylight hours. Reuters photographers took a series of portraits of Muslims observing Ramadan in different countries around the world, and asked them what food they liked to eat when breaking their daytime fast. Eid-al-Fitr, marking the end of Ramadan, will be celebrated at the beginning of next week. Picture taken July 15, 2014. REUTERS/Adnan Abidi (INDIA - Tags: SOCIETY RELIGION FOOD)

ATTENTION EDITORS: PICTURE 14 OF 16 FOR PACKAGE 'RAMADAN - BREAKING MY FAST'
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Kashmiri farmers thrash paddy crop in Srinagar October 22, 2013. India looks set for bumper harvests of winter crops such as wheat, chickpeas and rapeseed in the wake of a strong monsoon that has left the soil moist and topped up reservoirs. The crops will follow bountiful summer harvests of rice and soybeans due to the rains, with New Delhi looking to boost agricultural growth to cool double-digit food inflation and revive a slowing economy as manufacturing struggles. Picture taken October 22, 2013. REUTERS/Danish Ismail (INDIAN-ADMINISTERED KASHMIR) 

Labourers remove dust from paddy crop at a wholesale grain market in the northern Indian city of Chandigarh October 22, 2013. India looks set for bumper harvests of winter crops such as wheat, chickpeas and rapeseed in the wake of a strong monsoon that has left the soil moist and topped up reservoirs. The crops will follow bountiful summer harvests of rice and soybeans due to the rains, with New Delhi looking to boost agricultural growth to cool double-digit food inflation and revive a slowing economy as manufacturing struggles. Picture taken October 22, 2013. REUTERS/Ajay Verma (INDIA - Tags: AGRICULTURE BUSINESS COMMODITIES) 

Labourers shift sacks filled with paddy crop at a wholesale grain market in the northern Indian city of Chandigarh October 22, 2013. India looks set for bumper harvests of winter crops such as wheat, chickpeas and rapeseed in the wake of a strong monsoon that has left the soil moist and topped up reservoirs. The crops will follow bountiful summer harvests of rice and soybeans due to the rains, with New Delhi looking to boost agricultural growth to cool double-digit food inflation and revive a slowing economy as manufacturing struggles.Picture taken October 22, 2013. REUTERS/Ajay Verma (INDIA - Tags: BUSINESS COMMODITIES AGRICULTURE) 

An employee weighs a packet chickpea flour inside a mom and pop grocery store at a residential area in Mumbai December 5, 2012. India's fragile ruling coalition won a vote on allowing foreign supermarkets to operate in Asia's third-largest economy in a test of support for Prime Minister Manmohan Singh's minority government and his flagship economic reform. REUTERS/Danish Siddiqui (INDIA - Tags: BUSINESS POLITICS) 

Food historian Francine Segan prepares a dish of chickpea dessert ravioli in New York November 17, 2012. Restaurants and cooking schools are pairing chocolate with ingredients as surprising as beets, goat cheese and lasagna noodles to bring an entirely different taste to the dessert menu. Picture taken November 17, 2012. To match story FOOD-CHOCOLATE/ REUTERS/Carlo Allegri (UNITED STATES - Tags: SOCIETY FOOD) 

A street vendor sells chickpeas to women on a sidewalk in Karachi November 6, 2012. REUTERS/Akhtar Soomro (PAKISTAN - Tags: SOCIETY) 

A man roasts chickpeas in an oven at a workshop in Faisalabad October 24, 2012. REUTERS/Fayyaz Hussain (PAKISTAN - Tags: SOCIETY FOOD) 

A salesman weighs chickpea flour for a customer inside a family-owned grocery store at a market in the old quarters of Delhi September 17, 2012. Thousands of kirana, or general store, owners planned to close their shops on Thursday to protest against a government decision to allow in foreign supermarkets such as Wal-Mart Stores Inc. They fear the move could lead to the destruction of the ubiquitous family-owned stores that occupy a central place in Indian daily life and help give the country the highest shop density in the world. Picture taken September 17, 2012. REUTERS/Mansi Thapliyal (INDIA - Tags: BUSINESS FOOD EMPLOYMENT) 

A woman blows on roasted chickpeas to clean them as she waits for customers in Faisalabad on December 29, 2011. REUTERS/Fayyaz Hussain (PAKISTAN - Tags: SOCIETY) 

A man sells roasted peanuts, lentils and chickpeas on a sidewalk in Faisalabad December 20, 2011. REUTERS/Fayyaz Hussain (PAKISTAN - Tags: BUSINESS EMPLOYMENT SOCIETY) 

A man roasts chickpeas in an oven at a workshop in Rawalpindi September 12, 2011. REUTERS/Faisal Mahmood (PAKISTAN - Tags: FOOD SOCIETY) 

Abdul Aziz, 12, who has been displaced by heavy floods for almost a year, sells boiled chickpea while taking refuge with his family in a tent along a road in Dadu, located in Pakistan?s Sindh province on July 9, 2011. Up to five million people in Pakistan are at risk from floods this year, partly due to poor reconstruction and the inadequate rehabilitation of survivors who are still reeling from last year?s epic deluge, the United Nations said. REUTERS/Akhtar Soomro (PAKISTAN - Tags: DISASTER ENVIRONMENT HEALTH) 

A man pulls a hand-drawn cart loaded with sacks of chickpeas on a main road in Mumbai April 21, 2011. Annual food inflation snapped a three-week easing trend on April 9, while fuel inflation also quickened, raising the odds for an aggressive rate hike by the central bank next month. REUTERS/Vivek Prakash (INDIA - Tags: BUSINESS SOCIETY EMPLOYMENT) 

A woman sorts chickpeas outside a shop at a local market in Karachi
January 13, 2011. REUTERS/Akhtar Soomro (PAKISTAN - Tags: SOCIETY) 

Chefs pour hummus into a gigantic dish in Ain Saadeh, northeast of Beirut May 8, 2010, during an attempt to enter the Guinness Book of Records for producing the biggest plate of hummus in the world. The hummus dish, weighing more than 10,452 kg ,which corresponds approximately to the total area of Lebanon (10, 452 sq. km), was prepared with 7 tons of boiled chickpeas and 2 tons of tahini and 700 kilos of olive oil. The organisers claimed world records for the quantity of hummus produced and the size of the clay plate. REUTERS/ Cynthia Karam (LEBANON - Tags: SOCIETY) 

Jack Brockbank, a Guiness World Records representative, looks at Lebanese chefs pouring hummus into a gigantic dish in Ain Saadeh, northeast of Beirut May 8, 2010, during an attempt to enter the Guinness Book of Records for producing the biggest plate of hummus in the world. The hummus dish, weighing more than 10,452 kg ,which corresponds approximately to the total area of Lebanon (10, 452 sq. km), was prepared with 7 tons of boiled chickpeas and 2 tons of tahini and 700 kilos of olive oil. The organisers claimed to have broken world records for the quantity of hummus produced and the size of the clay plate. REUTERS/ Cynthia Karam (LEBANON - Tags: SOCIETY) 

People look at an attempt to enter the Guinness Book of Records for the biggest plate of hummus in the world in Ain Saaddeh, northeast of Beirut May 8, 2010. The hummus dish, weighing more than 10,452 kg, which corresponds approximately to the total area of Lebanon (10, 452 sq km), was prepared with 7 tons of boiled chickpeas, 2 tons of tahini and 700 kg of olive oil. The organisers claimed a second world record for the size of the clay plate. REUTERS/ Cynthia Karam (LEBANON - Tags: SOCIETY) 

People look at an attempt to enter the Guinness Book of Records for the biggest plate of hummus in the world in Ain Saaddeh, northeast of Beirut May 8, 2010. The hummus dish, weighing more than 10,452 kg, which corresponds approximately to the total area of Lebanon (10, 452 sq km), was prepared with 7 tons of boiled chickpeas, 2 tons of tahini and 700 kg of olive oil. The organisers claimed a second world record for the size of the clay plate. REUTERS/ Cynthia Karam (LEBANON - Tags: SOCIETY IMAGES OF THE DAY) 

An elderly woman picks up the scraps from the ground of a vegetable market where bushels of chickpeas were unloaded in Lahore on April 4, 2010. REUTERS/Mohsin Raza (PAKISTAN - Tags: SOCIETY BUSINESS) 

A mound of chickpeas is seen as they are packaged to sell at a wholesale market in Karachi February 21, 2010. REUTERS/Akhtar Soomro (PAKISTAN - Tags: FOOD SOCIETY) 

A laborer displays a pan full of chickpeas which he was packaging to
sell at a wholesale market in Karachi February 21, 2010.
REUTERS/Akhtar Soomro (PAKISTAN - Tags: SOCIETY FOOD) 

People stand around a large dish filled with hummus, a chickpea dip, in the Arab-Israeli town of Abu Gosh January 8, 2010. A restaurant in the town, located near Jerusalem, broke a Guinness World record on Friday for the largest serving of hummus. REUTERS/Ammar Awad (ISRAEL - Tags: SOCIETY) 

People stand around a large dish filled with hummus, a chickpea dip, in the Arab-Israeli town of Abu Gosh January 8, 2010. A restaurant in the town, located near Jerusalem, broke a Guinness World record on Friday for the largest serving of hummus. REUTERS/Ammar Awad (ISRAEL - Tags: SOCIETY) 

Lebanese chefs pour Tabbouleh into a large dish in Beirut October 25, 2009 during an attempt to create a Guinness World Record for the biggest plate of Tabbouleh in the world. The chefs produced over 3,577 kg (7,886 lbs) of the chickpea-based salad and claimed to have achieved their goal. REUTERS/Jamal Saidi (LEBANON FOOD SOCIETY) 

Lebanese chefs carry dishes of Tabbouleh in Beirut October 25, 2009 during an attempt to create a Guinness World Record for the biggest plate of Tabbouleh in the world. The chefs produced over 3,577 kg (7,886 lbs) of the chickpea-based salad and claimed to have achieved their goal. REUTERS/Jamal Saidi (LEBANON FOOD SOCIETY) 

Lebanese chef Ramzi mixes Tabbouleh in Beirut October 25, 2009 during an attempt to create a Guinness World Record for the biggest plate of Tabbouleh in the world. The chefs produced over 3,577 kg (7,886 lbs) of the chickpea-based salad and claimed to have achieved their goal. REUTERS/Jamal Saidi (LEBANON SOCIETY FOOD) 

Lebanese chefs chop parsley as they prepare to make Tabbouleh, a traditional Lebanese salad, in Beirut October 25, 2009 during an attempt to create a Guinness World Record for the biggest plate of Tabbouleh in the world. The chefs produced over 3,577 kg (7,886 lbs) of the chickpea-based salad and claimed to have achieved their goal. REUTERS/Jamal Saidi (LEBANON FOOD SOCIETY) 

Lebanese chef Ramzi (C) raises hands with members of the Association of Lebanese Industrialists in Beirut October 25, 2009 after creating what they claim to be the biggest plate of Tabbouleh in the world. The chefs succeeded in producing over 3,577 kg (7,886 lbs) of the chickpea-based salad and claimed the Guinness World Record for it. REUTERS/Jamal Saidi (LEBANON SOCIETY FOOD) 

Lebanese chefs prepare hummus to be poured into a gigantic dish in Beirut during an attempt to enter the Guinness Book of Records for producing the biggest plate of hummus in the world, October 24, 2009. The dish, weighing 2,056 kg, was filled with 1,350 kg of the chickpea-based dish. The organisers claimed world records for both the size of the dish and the quantity of hummus produced. REUTERS/ Jamal Saidi (LEBANON SOCIETY FOOD) 

Lebanese chefs prepare hummus to be poured into a gigantic dish in Beirut during an attempt to enter the Guinness Book of Records for producing the biggest plate of hummus in the world, October 24, 2009. The dish, weighing 2,056 kg, was filled with 1,350 kg of the chickpea-based dish. The organisers claimed world records for both the size of the dish and the quantity of hummus produced. REUTERS/ Jamal Saidi (LEBANON SOCIETY FOOD) 

Lebanese chefs celebrate entering the Guinness Book of Records in Beirut October 24, 2009 after producing what they believe to be the biggest plate of hummus in the world. The dish, weighing 2,056 kg, was filled with 1,350 kg of the chickpea-based dish. The organisers claimed world records for both the size of the dish and the quantity of hummus produced. REUTERS/Jamal Saidi (LEBANON SOCIETY FOOD) 

Lebanese chefs pour hummus into a gigantic dish in Beirut during an attempt to enter the Guinness Book of Records for producing the biggest plate of hummus in the world, October 24, 2009. The dish, weighing 2,056 kg, was filled with 1,350 kg of the chickpea-based dish. The organisers claimed world records for both the size of the dish and the quantity of hummus produced. REUTERS/ Jamal Saidi (LEBANON SOCIETY FOOD) 

Lebanese chefs pour hummus into a gigantic dish in Beirut during an attempt to enter the Guinness Book of Records for producing the biggest plate of hummus in the world, October 24, 2009. The dish, weighing 2,056 kg, was filled with 1,350 kg of the chickpea-based dish. The organisers claimed world records for both the size of the dish and the quantity of hummus produced. REUTERS/ Jamal Saidi (LEBANON SOCIETY FOOD) 

Lebanese chefs pour hummus into a large dish in Beirut October 24, 2009 during an attempt to enter the Guinness Book of Records for producing what they believe to be the biggest plate of hummus in the world. The dish, weighing 2,056 kg, was filled with 1,350 kg of the chickpea-based dish. The organisers claimed world records for both the size of the dish and the quantity of hummus produced. REUTERS/Jamal Saidi (LEBANON SOCIETY FOOD IMAGES OF THE DAY) 

Lebanese celebrate entering the Guinness Book of Records in Beirut October 24, 2009 after producing what they believe to be the biggest plate of hummus in the world. The dish, weighing 2,056 kg, was filled with 1,350 kg of the chickpea-based dish. The organisers claimed world records for both the size of the dish and the quantity of hummus produced. REUTERS/Jamal Saidi (LEBANON SOCIETY FOOD) 

A man eats a traditional Pakistani breakfast of curried chickpeas and paratha bread in Karachi, April 26, 2009. REUTERS/Akhtar Soomro (PAKISTAN SOCIETY FOOD) 

Jewish and Arab Israeli children make hummus during a cooking workshop in the village of Abu Gosh, near Jerusalem, December 27, 2005. Jewish and Arab Israeli children joined hands and turned chickpeas into the famous paste, hummus, at a local Middle Eastern delicatessen. 

Jewish and Arab Israeli children make hummus during a cooking workshop in the village of Abu Gosh, near Jerusalem, December 27, 2005. Jewish and Arab Israeli children joined hands and turned chickpeas into the famous paste, hummus, at a local Middle Eastern delicatessen. REUTERS/Ronen Zvulun 

Jewish and Arab Israeli children learn to make hummus during a cooking workshop in the village of Abu Gosh, near Jerusalem, December 27, 2005. Jewish and Arab Israeli children joined hands and turned chickpeas into the famous paste hummus at a local Middle Eastern delicatessen. REUTERS/Ronen Zvulun 

Jewish and Arab Israeli children make hummus during a cooking workshop in the village of Abu Gosh, near Jerusalem, December 27, 2005. Jewish and Arab Israeli children joined hands and turned chickpeas into the famous paste hummus at a local Middle Eastern delicatessen. REUTERS/Ronen Zvulun 

Jewish and Arab Israeli children make hummus during a cooking workshop in the village of Abu Gosh, near Jerusalem, December 27, 2005. Jewish and Arab Israeli children joined hands and turned chickpeas into the famous paste, hummus, at a local Middle Eastern delicatessen. REUTERS/Ronen Zvulun PP05120246 

Young Iraqi girls celebrating Eid al-Adha eat boiled chickpeas from a Baghdad street stall, February 22, 2002. Chickpea is a cheap food meal for many Iraqis who have been hit hard economically by 11 years of crippling U.N. sanctions. 

Young Iraqi girls celebrating Eid al-Adha eat boiled chickpeas from a
Baghdad street stall, February 22, 2002. Chickpea is a cheap food meal
for many Iraqis who have been hit hard economically by 11 years of
crippling U.N. sanctions. REUTERS/Faleh Kheiber

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