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
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.
Sandi says
Hi – I had fresh chickpea hummus by Jean Georges Vongerichten at his new restaurant in Beverly Hills and have been looking for a recipe for it since then. Of course, the restaurant does not share. I did get several unique recipes (could not find frozen at my Costco in US as they only provide in Canada) so I found fresh and shelled and froze myself. Most of the recipes did not call for tahini as does regular hummus. Have you tried withou?
Amanda says
I finally had a chance to make this and am soooo glad I did!!! This is incredible. I love the texture and the flavored are so BRIGHT!! I can envision eating quite a bit of this in my future.
Maggie @ Veg Fiend says
Oooh, as a legume fanatic, I am super excited to learn about fresh chickpeas being available at Costco. I’ll need to give them a go. Your hummus looks yummus!
Sonja says
I have been buying the bags of green chickpeas at Costco for a bit – I live in the lower Mainland just like you do – but this past week when I went there was no sign of them in their usual spot by the frozen edamame and no slip to say that they had ever been there. I haven’t bought any in a month and I am hoping they will be back because I have to admit to becoming a bit addicted to them and using them all over the place – hummus and curries and salads…
Dreena says
Hi Sonja… oh, shoot! That’s too bad, I hope it’s just a temporary thing. I was SO excited when hubby spotted them. Maybe we should put in a request to the produce manager there to restock! Thanks for the note.
Shalini says
These are called choliya (or cholia) in Hindi. I loved eating them raw when I was younger, straight out of the pod. I will have to check our local Costco next time to see if they carry them. These can also be cooked with some Indian spices and potatoes for a yummy dish.
This talk of roasting chickpeas reminded me that growing up, we used to sprout black chanas (black chickpeas) for 3-4 days and then roast them on a tava (cast iron skillet used for making Indian flat bread, or rotis) with some salt. Made for a delicious and healthy snack. Even my kids enjoy this snack. I need to go sprout some black chanas now!
Dreena says
Hi Shalini, thanks for sharing your insight! I didn’t know they are also called choliya/cholia, though, interestingly the first time I used them was in an Indian curried dish.
Love your story about roasting black chickpeas too, gosh that’s really cool! I want to cook with you sometime, you have food stories to share. 🙂
Shalini says
These are called choliya (or cholia) in Hindi. I loved eating them raw when I was younger, straight out of the pod. I will have to check our local Costco next time to see if they carry them. These can also be cooked with some Indian spices and potatoes for a yummy dish.
This talk of roasting chickpeas reminded me that growing up, we used to sprout black chanas (black chickpeas) for 3-4 days and then roast them on a tava (cast iron skillet used for making Indian flatbread, or rotis) with some salt. Made for a delicious and healthy snack. Even my kids enjoy this snack. I need to go sprout some black chanas now!
Tami@NutmegNotebook says
I have never heard of green chickpeas but I will be looking for them now! I love all different kinds of hummus and this one looks fantastic!
Jennifer says
Any kind of Hummus is great! It being green and something outside of the spinach and/or avocado box is even better – love how versatile hummus is…and how versatile chickpeas are! YUM!!!!
BTW…I have a Raw/Vegan Giveaway happening on my blog thru 8am est tomorrow (Friday)
Charlie Morrison says
I haven’t been to Costco for a long time. Way before I turned vegan. Does Costco have a good selection of foods and such that are vegan?
Dreena says
Charlie, they have some finds there like quinoa, hemp seeds, chia seeds, spelt flour, frozen organic fruit, etc. Worth a big shop once in a while!
Emma says
I’ve heard of green chickpeas but haven’t seen them over here yet. I’m wondering if the taste is anything like sprouted chickpeas? I’ve turned those into hummus before and enjoyed the result. Not quite such a cool colour though!
Dreena says
Now that’s a good question, Emma! I haven’t experimented with sprouted chickpeas but generally find sprouted legumes more bitter/grassy. These reminded me a little of green peas. Hope you find some to try!! x