• Ruby Deubry

Green Garbanzo Hummus

Updated: Jul 17

Green & Classic hummus, Meyer Lemon - Honey - Olive oil drizzle, Seeds & Za'atar- design inspo by Sophia Roe

Green garbanzos have a milder flavour compared to their dried sibling. They are buttery and slightly nutty. If you can’t find garbanzos, substitute for another mild-flavoured legume, like soybean (edamame). There is just a touch of tahini paste in the recipe so it doesn’t overwhelm the delicate flavours. You could omit the tahini but then you’re missing what makes hummus…well, hummus! Choose an excellent tahini brand, like Joyva® or Soom®.


Makes about 1 cup


1 cup fresh green garbanzo beans

1 Tbsp fresh lemon juice

3 Tbsp cold aquafaba* or cold water, plus extra if needed

2 cloves roasted garlic (optional)

1 tsp za'atar, homemade or store-bought, plus extra if needed

2 Tbsp (well-stirred) tahini paste

1 Tbsp good quality olive oil

¼ tsp salt or to taste


*Aquafaba is the liquid in a can of chickpeas


PREPARATION

  1. Have a bowl of ice water ready.

  2. Bring a pot of water to boil then salt lightly. Boil the garbanzos for about 5 minutes until tender. Immediately drain then place the garbanzos in the bath of ice water until they are chilled. Drain well.

  3. Place the garbanzos, lemon juice, cold aquafaba or water, roasted garlic, and za’atar in a food processor. Process on high for 2 minutes. Add the tahini and olive oil. Process, adding 1 – 2 Tbsp more aquafaba or water, until smooth. This may take several more minutes so be patient.

  4. Adjust to taste with salt and more za’atar. Serve with pita slices.

Savvy Chic Cuisine tip! The hummus is great on it's own. If you feel like kicking it up a notch, sprinkle with za'atar, toasted sesame seeds, and drizzle with Honey-Meyer Lemon Olive Oil. Serve with Socca.

© 2020 Ruby Deubry