Chickpea study: does hummus vs. pasta change how you burn energy?

NCT ID NCT06758869

Not yet recruiting Knowledge-focused Sponsor: USDA Grand Forks Human Nutrition Research Center Source: ClinicalTrials.gov ↗

First seen Jun 25, 2026 · Last updated Jun 27, 2026 · Updated 2 times

Summary

This study looks at how eating chickpeas in different forms—whole, pureed (like hummus), or as flour (like pasta)—affects how the body uses energy. Researchers will measure fat, carbohydrate, and protein burning in 204 healthy adults over 12 weeks. The goal is to understand if processing changes the health benefits of pulses.

What this could mean

Our plain-language read of the trial. This is informational only — not medical advice or a prediction.

Active substance: chickpea-based food products (whole chickpeas, pureed chickpeas, chickpea flour pasta)
What this could lead to: If successful, this could show that how a food is processed changes how our bodies use it for energy, which may help design healthier diets.
What could go wrong: This is an early-stage observational study in healthy people, not a treatment trial. Results may not apply to people with health conditions, and the effects might be small or hard to measure.

This is an AI summary of the original study and may miss details. Read our disclaimer.

Get updates

Get notified about this study

Sign up to get updates when this study changes or when new studies for HEALTHY are added.

Our safety recommendation!

By submitting, you agree to our Terms of use

As listed by the trial registrant

The condition terms exactly as the trial's registrant entered them.

HEALTHY

Contacts and locations

Locations

USDA Grand Forks Human Nutrition Research Center

Grand Forks, North Dakota, 58203, United States

More trials for these conditions

Other studies related to the condition(s) this trial covers.