The best freshest green hummus made of fresh green chickpeas. Fresh green chickpeas are such a treat! Because now is the season! Green chickpeas hummus is the best springtime hummus! I’ll tell you where to find them. So, if you are checking this recipe in the spring or early summer, you might want to give it a try now. Otherwise, save this hummus recipe for later. And when the next season comes – treat yourself.
watch me making it in this video 👩🏼🍳
Where to get fresh green chickpeas?
You can look for green chickpeas during spring and early summer in farmers’ markets. I get a mine from the local Indian store; check your local Asian markets as well.
Fresh green chickpeas are such a treat! You can eat them raw. They make the best raw snack! For hummus and dips, though, I prefer them cooked.
Cooking Fresh Green Chickpeas for Hummus
Set 2 cups of green chickpeas to boil win 2 cups of water with 1 tbsp Universal sattvic spice mix. You can see me making it here 👇🏻 the link to the recipe 👇🏻
After chickpeas were cooking for 20 minutes, s a good time to add some Himalayan salt and cook for an additional 10 to 15 min. Then tern of the heat and after they cool a bit, strain them.
Prepping Green Bell Peppers for Hummus
While chickpeas are cooking, I’m prepping the next ingredient – green bell pepper.
If you, not a roasted pepper fan, you can skip this step. Otherwise, preheat your oven to 450F. And bake your peppers for 20 min. Then set to cool.
After your peppers are cooled down, remove the skin.
You can use either a food processor or Vitamix blender. Vitamix will make it extra fluffy and smooth.
First, blend together roasted pepper, salt, and ground peppercorns. Then add chickpeas; I’m adding a teaspoon of alfalfa juice powder for this extra healthful energy boost; you know, It’s an energy thing. And wrap it up with creamy tahini.
Look at this creamy deliciousness! Roast some pine nuts, white and black sesame seeds, and you good to go.
👩🏼🍳 THINGS I USED TO MAKE IT HAPPEN
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- 2 cups fresh green chickpeas
- 2 cups water
- 1 green bell peppers ( roasted)
- 1/4 cup tahini
- 1 tsp alfalfa juice powder (optional)
- 4 tbsp lemon juice ( freshly squeezed)
- 1 tbsp Universal sattvic pice mix
- 1/2 tsp Himalayan salt
- 1/4 tsp black bepper
- lemon zest
- 1 tbsp pine nuts (roasted)
- green chickpeas
- white and black sesame seeds
- Set green chickpeas to boil win 2 cups of water with 1 tbsp Universal sattvic spice mix. After 20 minutes, add some Himalayan salt and cook for an additional 10 to 15 min. Then tern of the heat and after they cool a bit, strain them.
- While chickpeas are cooking, preheat your oven to 450F. Line the baking sheet with parchment paper. Clean and cut your pepper onto four parts, and bake for 20 min. Then set to cool. After your peppers are cooled down, remove the skins.
- To a blender* first add roasted pepper, salt, lemon juice, and ground peppercorns. Blend well.
- Add chickpeas, alfalfa juice powder, and tahini to a mix and blend until smooth and well-whipped.
- Gartish with some roasted pine nuts, white and black sesame seeds.
What about you?
Did you try this recipe?
I love hearing from you. Let me know how it went in the comments below and share a picture of your hummus on Instagram with the hashtag #positivepranic @positivepranic so I can see your beautiful creation 🙂 🙏
Be Alive 🌱,
❤ Love, Julia