Chickpea vs. Hominy — What's the Difference?

Chickpeas, also known as garbanzo beans, are a type of legume that comes in several varieties, including the most common beige color, as well as black, green, and red. They are a staple in many diets around the world, famous for their use in dishes like hummus and chana masala. Hominy, on the other hand, is made from dried maize kernels that have been treated with an alkali in a process called nixtamalization. This process not only alters the kernel's structure, making it softer and easier to grind but also enhances its nutritional value by making niacin more available and improving protein quality.

Nutritionally, chickpeas are a rich source of protein, dietary fiber, vitamins, and minerals, making them a popular choice for vegetarians and vegans seeking protein-rich food options. Hominy also offers nutritional benefits, including a decent amount of dietary fiber, vitamin B, and minerals. However, the nixtamalization process that hominy undergoes increases its calcium content, setting it apart from chickpeas.

In culinary applications, chickpeas are incredibly versatile; they can be used whole in salads, soups, and stews, ground into flour, or mashed and mixed into various dishes. Hominy's use in cuisine is distinct, often found in Mexican and Southern United States dishes such as pozole (a traditional soup or stew) or ground into masa for making tortillas and tamales.

From a preparation standpoint, chickpeas require soaking before cooking to reduce cooking time and improve digestibility. Hominy, sold canned or dried, is already soaked as part of its processing and can be used directly from the can or cooked further if purchased dried.