Young garbanzo beans hummus

My new age green chunky hummus delicious as a dip, in salads or with braised lamb. An excellent source of carbohydrate, protein, fiber, B vitamins, and some minerals, they are a nutritious staple of many diets. Rich in protein, folate, fiver, iron, phosphorus and fatty acids. 

Chickpeas are widely available dried or canned. Occasionally you may find young, I spotted a fresh green chickpeas at farmers’ markets so I decide to create delicious fresh GREEN HUMMUS:

300g green young garbanzo beans cooked or canned

80g toasten pumpkin seeds 

4g fresh coriander

3g fresh dill

1 Lemon zest and juice

3tbsp agave syrup

50g Rocket

Za'atar or dukkah for garnish

Perfect to served on my shering board with my sourdough rings crackers and grissini.

TIPS: Don’t throw out chickpea liquid, either from canned beans or from cooking the bean! It is called aquafaba, a thick liquid containing a mix of starch and trace amounts of protein, with emulsifying, binding, and thickening properties. It works well as a flavorless, odorless egg replacer in recipes:

1 tablespoon of aquafaba = 1 egg yolk

2 tablespoons = 1 egg white

3 tablespoons = 1 one whole egg. 

It can also be whipped to replace the eggs in meringues or mayonnaise.