No it’s not guacamole, it’s actually hummus. Last week I received this strange plant from my CSA that turned out to be fresh garbanzo beans. Sun Gold Farm decided to send the entire plant because it’s too time consuming to harvest the little pods. I had never seen fresh garbanzo beans and I had no idea what to do with them. After some research I found out that you can still make hummus with the fresh peas and still get a similar result. The fresh peas are slightly sweet and have a nuttier flavor. If you can’t find these little treats at the farmers market look for them in your favorite Hispanic grocery store. It turns out the pods are a popular snack in Mexico and served similar to edamame.
Prep time: 30 minutes
Cook time: 30 minutes
Level: Easy but time consuming
Yield: 8 servings
1 and 1/2 cups fresh garbanzos (not dried)
2 cloves garlic
1/4 cup tahini
Juice of one lemon
1/3 cup olive oil
2 teaspoons salt
Steam the fresh beans in pot with steamer insert over medium-high heat for about 30 minutes, or until beans are cooked but still slightly crunchy. Skins should slide off under a firm pinch. You can either set them aside to cool for a couple minutes or blend while still warm. I prefer the latter and think it tastes much better when it’s still a little warm.
In a food processor, add steamed beans, tahini and lemon juice and garlic cloves. Pulse and begin slowly adding olive oil. If the mixture has trouble moving, add up to a 1/3 cup water as needed. Puree for several minutes.
Season with salt and pepper if you desire. Serve with olive oil drizzled on top.