This weekend at Hampton's Market Place in East Hampton I found little green pods in a basket on the floor. Upon looking closer these edamame looking vegetable were actually fresh green chickpeas, something I had never encountered. As a chef and Middle Eastern food fanatic (respect to the all mighty Lebanese cuisine), I chose to make a very colorful and fragrant hummus. The results were something I will never forget nor replicate without the find of these raw legumes.

Fresh from the farm Green Hummus

• 1 pound of fresh hulled green chickpeas, simmered till tender (15 mins)
• 1/4 cup of tahini
• 1/2 cup of fresh lemon juice
• 1/4 cup of good olive oil
• 1 garlic grated on a microplane or crushed finely
• 1 tsp of cumin
• 1 tsp of salt
• Garnish: olive oil, toasted pinenuts, parsley (optional)

1. Prepare the chickpeas until tender and place into a blender with
the remaining
ingredients. Blend until pureed.
2. Place into a bowl with a generous drizzle of olive oil and other garnishes.
3. Serve with toasted pita points or summer radishes.