Wednesday, May 7, 2014

Green Chickpea Hummus

Chickpeas (garbanzo beans) are round, with a nutty taste and very high in fiber. The ones we usually see in the local supermarket are beige colored, but they do come in a variety of colors such as black, green, red and brown. Spring is green chickpea season whereby the end of June, they will have developed into the tougher yellow garbanzo beans that are meant for drying. My local Whole Foods Market had them fresh the other day. They can also be found at some ethnic and farmers' markets or frozen and already shucked, in some supermarkets.



According to the Associated Press green garbanzos may be the next major trend. Take a look at what they (Associated Press) wrote about them.
Move over, edamame? Fresh garbanzos — the moist, raw version of a legume usually dried, canned or turned into hummus — may be the new “new” thing?…Available only a few weeks a year, fresh chickpeas are prized among in-the-know foodies and sophisticated chefs for their novelty and their young, slightly vegetal taste.
With all that being said, I decided to make a simple but delicious Green Chickpea Hummus with these green chickpeas! As always not only is this super delicious and healthy but gluten, soy and dairy free as well as vegan. Yum! So good! 



Green Chickpea Hummus


Ingredients:
  • 1 cup fresh green chickpeas (shucked)  Note: You can also use a 10 ounce package of frozen green chickpeas, thawed and drained of any extra liquid, in which case you can eliminate step "1" in the preparation below.
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 3 tablespoons tahini paste
  • 1 stalk green onion, roughly chopped 
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black  
  • salt to taste
  • 1 additional tablespoon olive oil, for drizzling on hummus
Preparation:
  1. Cover the fresh green chickpea with water in a saucepan and bring to a boil. Cook about 20 minutes or until the beans are tender (not mushy). 
  2. Put the green chickpeas, lemon juice, olive oil, tahini, green onion, oregano, 2 tablespoons water, and salt into the food processor and process until the hummus is smooth.
  3. Put hummus into serving bowl, drizzle with olive oil.
  4. Serve with your choice of dippers.
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The recipe was shared at :http://glutenfreehomemaker.com/gluten-free-wednesdays-5-7-14/#sthash.zIUJnz2k.dpuf

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