What's Cooking In Christina's Kitchen

by MIKEL MCCOY · July 1, 2008

    green chickpea hummusThis 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.