A couple of months ago, Paul returned from Costco with a big bag of frozen green chickpeas. I had heard about them, but never tried them, so I was pretty excited about his food find.
Green chickpeas are the raw, fresh form of chickpeas we know and love. They aren’t a fresh legume you find often in markets, but it is becoming easier to find them frozen. The taste, to me, is somewhat a cross between edamame and green peas. So, I think they would substitute well in many dishes where you might use either green peas or edamame. I first tried them in a cooked dish (briefly cooking through), and really enjoyed them. Then, I turned my thoughts to…
Hummus. Glorious ! I’ve only ever made hummus with cooked legumes, so I wasn’t sure the fam would dig this more ‘raw’ version. Plus it was green. That’s usually tricky with kids. Well, to my surprise and delight, the green chickpea hummus was a hit! With Paul and the older girls, anyhow. Our 5-year old is in the stage where everything green (other than green smoothies) is “ewwww”, so her vote doesn’t count right now. 😉
Personally, I would choose this over classic hummus… at least most days! The combination of flavors is a little addictive, and it is just so fresh and vibrant. We noshed on it straight up, but you could also use it in sandwiches and wraps, or for topping sweet spuds (that combination would be tasty)!
If you can get your hands on some frozen green chickpeas, they are worth experimenting with. If you can’t find them, try substituting frozen edamame here, or a half-and-half combo of frozen edamame and frozen green peas.
Green Chickpea Hummus
Ingredients
- 3 cups frozen green chickpeas, blanched and drained (see note)
- 1/4 cup lemon juice
- 1 medium clove garlic can use larger if you love garlic
- 1/4 cup fresh basil leaves don’t omit!
- 1/3 cup fresh parsley leaves
- 2 1/2 - 3 tbsp tahini
- 3/4 - 1 tsp sea salt
- 1/2 tsp ground cumin
- 2-3 tbsp water or more if desired to thin
- 1 tsp lemon zest optional
Instructions
- In a food processor (see note), combine all ingredients, starting with 3/4 tsp of salt and 2 tbsp of water. Puree until smoothed out, scraping down the processor bowl as needed. Taste, and add additional salt to taste, and extra water to thin out as desired. Serve!
Notes
Please share your ideas for using green chickpeas, and of course your feedback on this recipe!
Enjoy…
x Dreena
Eileen says
Better than frozen…. if you live near a Mexican grocery store you still almost certainly find fresh green chick peas there, as green chickpeas are a staple in Mexico and the only way I ever had them until I discovered hummus in my college years. Traditionally they are as a snack by street vendors in Mexico and cities with a large population of Mexicans. We often roast them in a giant iron circular skillet thing, or boil them in salt water and then portioned into baggies and salt/chili powder and lime are added to them. LOVED eating that as a kid. The Spanish word go them is “garbanzos” and if you google “Mexican garbanzo street vendors” you’ll find images in case you’re curious!
Dreena says
Thanks for sharing that info, Eileen. I bet they taste spectacular fresh, I’ll have to imagine!!
Michael LaVigne says
Made this using edamame and peas: 2 cup edamame , 1 cup peas.
Nice flavor, beautiful color.
Spread on rye crispbread and added sliced heirloom tomatoes. Yum.
Would like to try on plant paninis with different veggie combinations.
Dreena says
Hi Michael, thanks for the glowing review, I’m glad you enjoyed the recipe. How you served it sounds wonderful!
Thomas Roth says
Why oil-free? You’ve never heard of essential fatty acids??
Dreena says
You can look into it if you google “why oil-free”. Essential fatty acids are in whole plant foods. And yes, I have heard of them… now you can google.