This time of the year brings with it a slew of some special produce. Blink & they're gone for the year. While I wait for the first bunches of ramps to make their appearance, I'm enjoying the bountiful supply of fresh, tender green garbanzos.
I'm addicted to Hummus, but often succumb to picking up a tub from the supermarket simply because when the craving strikes, I don't have time to soak and cook up the beans before whipping up some great home made dip. So, on the last trip to the Indian grocery store (where these green garbanzos are currently in season) , I resolved to dedicate the latest bag's worth to making hummus, (or at least trying to). The end result far exceeded my expectation.
Green garbanzos have a light buttery texture when steamed, and this confers a delicate creaminess to the hummus (as opposed to the hint of mealy starch that the hydrated dried garbanzo beans bring to the dish).
The flavor of the beans is quite delcate, so I went easy on the Tahini so that the flavor of the sesame did not take center stage. Since the beans have an inherent buttery texture, the amount of tahini can be minimized. The ice cold water added to the hummus is a technique I learned from Chef Sami Tamimi's recipe from 'Jerusalem', the book he co authored with Yotam Ottolenghi. —Panfusine
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