Green Chickpea Hummus with Purple Chips
Delicious green chickpea hummus so vibrant in color to serve as a dip or as a side. Served with purple potato chips and its a real feast to the eyes.
Homemade hummus is such a breeze to make, and it taste way better than store bought ones. I might sound snobby but it’s difficult to find a nice store-bought brand. And I love hummus so much.
It makes a good snack, and it also makes good side for other dishes. Sometimes, I love to have hummus with lots of crudités for a light lunch. It really fills you up and how healthy it is. Hummus can be a meal in itself with extra toppings.
Green Chickpeas
We make all types of different hummus quite often like this original hummus with spicy cauliflower or beetroot hummus and today its green fresh chickpea hummus to celebrate the onset of spring. I had this idea since long time to pair hummus with purple chips for color contrast. It looks so pleasing to the eyes. I love fruits and vegetables that have vibrant colors. When I made it yesterday for snack, we gobbled it up. It’s no different than the original hummus I have shared. Usually we roast fresh green chickpeas with salt and enjoy them as a snack. Or add it to salads. But this is such a fun way to eat it too.
Suggestions
- There are so many ways to make hummus. I love when people make it colorful and beautiful hummus recipes. Fresh green chickpeas are readily available in stores these days. Either you find them in their green pods near vegetables or you can find them in frozen section peeled chickpeas in a pack called hara chana. Both works for this recipe.
- The fresher ones will give different color than the frozen ones. I would suggest getting a nice green color add some frozen peas as well. I also added some cilantro because I wanted to add herbs. There are other options to give it a nice green color, like just few leaves of spinach, any other herb like basil. But remember it will change the flavor slightly. So be mindful of that.
- You do need to cook the chickpeas a little bit to get them to soften up and remove raw taste. If you prefer raw taste, then you can avoid this step. You can either microwave chickpeas with some water or similarly boil them on the stovetop too. Whatever works for you.
- A little drizzle of olive oil makes any hummus taste extra delicious.
We love middle eastern cuisine so much. They use so many fresh ingredients and has so many vegetarian options. Few years ago, we went to NOLA, and we tried dinner at the famous Shaya restaurant, and we had ordered hummus with cauliflower and we loved it so much, that I came back and created similar hummus plate.
I have experimented so many different ways. Beetroot hummus is a great way to add healthy beets to hummus. Now, this one with fresh green chickpeas. You can add lots of toppings on hummus. I kept it simple this time, but sometimes I add slow caramelized onions and OMG, it is so delicious. It is extremely flavorful. I absolutely love it. I was thinking of adding some roasted ramps. But I did not find any nearby. I just added lots of olive oil, sumac and some herbs. Hope you like this recipe.
Green Chikpea Hummus with Purple Potato Chips
Ingredients
- 1 1/2 cup boiled fresh/frozen green chickpeas
- 1/2 cup green peas
- 3 garlic cloves medium sized
- 3 tbsp Tahini
- ¼ cup cilantro or herbs of your choice
- Juice of half lemon
- Salt to taste
- 3 tbsp extra Virgin olive oil
- Olive oil sumac, sesame seeds, herbs
Instructions
- To boil chickpeas on stove top – boil some water on high heat and add chickpeas and peas and let it come to boil on medium heat for 1 min or until they soften up a little bit when you try to squeeze them between fingers.
- Take boiled chickpeas, garlic cloves, tahini, and salt, pulse it in a food processor until it resembles a smooth mix. Add about 3-4 tbsp. of liquid from the chickpeas reserved while boiling. Add cilantro too followed by lemon and olive oil, pulse once to combine.
- Remove it in a bowl or platter. Make a little swoosh. Pour some olive oil, place your favorite toppings in the middle or on one side. Sprinkle sumac and chopped herbs.
- Purple Potato chips – Remove skin of potatoes, slice using a mandolin, and deep fry them until crispy in hot oil. Remove them on an absorbent paper towel. Add salt and black pepper as soon as you remove them from the oil.
Notes
- Store the leftovers in the fridge for later in a closed container.