Legume Products, Compositions Including the Legume Products and Methods of Distributing the Legume Products

A composition comprising:

• a legume ingredient having an increased dietary fiber content as compared to a legume from which the legume ingredient originates on a dry weight basis, the legume ingredient being selected from the group consisting of a substantially intact dehydrated legume, a dehydrated legume grit, a dehydrated legume powder and a combination of any thereof;
• a compound selected from the group consisting of a diacylglycerol oil, xanthan gum, whole soybean powder, a soluble fiber, an emulsifier, a protein enriched pasta, a protein enriched dry mix, and combinations of any thereof;
• and
• water present in an amount such that the composition has the characteristics of a foodstuff selected from the group consisting of a dip, a sauce, a chutney, hummus, a dressing, a baked bean mix, a soup, a jam, a jelly, a salsa, a picante, an enchilada sauce, a taco sauce, a burrito sauce, a marinade, a condiment, a stew, a chowder, a pasta sauce and a tomato based sauce;
• the composition having at least two grams of dietary fiber per thirty grams of the composition.