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 hummus! 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
- 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
- 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!
Chickpeas Note: Add chickpeas to a pot of boiling water, and let cook about 3 minutes. Remove, and run under cold water. I cook them very briefly just to bring out their vibrant green color. Be sure to run them through cold water to stop the cooking process. If you cannot find green chickpeas, use a combination of green peas and edamame (half of each preferably), or the full amount of edamame.
Food processor Note: If you have a high-speed blender, you can puree it in the blender for a smoother consistency. I quite liked the more textured consistency with the food processor.
Please share your ideas for using green chickpeas, and of course your feedback on this recipe!