Recipe: California Fresh Garbanzo Hummus
Each week’s CSA bounty pushes me to put a creative spin on sometimes eclectic ingredients — kale became “Rambo” spicy and garlicky kimchi. I think these fresh chickpeas are probably the wackiest ingredient I found in my CSA bounty to date.
|Fresh chickpeas from the pod — a different color and flavor from the dried or canned version. (Tammy Quackenbush photo)|
I knew fresh chickpeas wouldn’t result in the hummus most commonly seen. When raw, chickpeas have a light-green color, and when steamed they smell and look a lot like steamed green peas.
Other key components for hummus commonly are garlic, olive oil, tahini (sesame seed paste) and lemon juice.
Don’t be a weenie.
If you want real hummus in your stomach,
Then you need some tahini.—Remy, “Hummus: The Rap“
My garlic also came from the CSA, though much in California comes from Gilroy.
While California North Coast wine country also is becoming renowned for locally grown and produced olive oil, this recipe provides an open-fire flavor an oil by The Smoked Olive made from Sonoma County olives and infused with real wood smoke in the same locale.
Instead of lemon juice, I used a verjus made by Terra Sonoma Food & Wine Co. This vinegar made from unripe grapes is common in Syrian, Iranian and North African cuisine. It’s an excellent substitute for other types of vinegar, particularly in dishes that will be served with wine and fermented foods.
Although I purposefully challenged myself by using only Northern California ingredients for this recipe, I’m not an overboard locavore, limiting my choices to sources from a 100-mile radius. After all, I write a Korean food blog, and many of my ingredients come from Korea.
California Fresh Garbanzo Hummus
1 cup fresh garbanzo beans (chickpeas)
1 clove garlic
2–3 tablespoons smoked olive oil
1–2 tablespoons verjus
Salt and pepper to taste
- Shell the fresh chickpeas.
- Steam them for approximately 10 minutes.
- Blend to fine paste the steamed chickpeas into a food processor or similar device with garlic, olive oil, verjus, salt and pepper on “pulse” mode.
- Serve the hummus warm, at room temperature or chilled a bit. Waiting 24 hours before serving allows the flavors to meld better.