Green Chickpea Hummus from the Rooftop by JG
40 minutes. Serves 4 to 6
12 ounces of fresh shelled green chickpeas or garbanzo beans, plus extra for garnish
1/2 teaspoon of chopped garlic
2 tablespoons lemon juice
1 tablespoon chopped jalapeño
1/2 cup of extra-virgin olive oil, plus more for garnish
1 1/2 teaspoons kosher salt, more if needed
Fresh dill sprigs, for garnish
Fresh basil sprigs, for garnish
Whole wheat pita or crudité, for serving
1. Blanch the chickpeas in a pot of boiling water just until tender, 1 to 2 minutes, then shock in a bowl of ice water to stop the cooking. Drain the chickpeas well and add to the bowl of a food processor, along with the garlic, lemon juice, jalapeño and 1/2 cup oil, processing until almost smooth but with a little texture. Season with salt to taste.
2. Serve the hummus garnished with extra chickpeas, fresh herb sprigs and a drizzle of olive oil along with the pita or crudité.
Note: Adapted from a recipe provided by the Rooftop by JG in Beverly Hills.
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