Late last year, I had purchased a brand new electric pressure cooker for one main reason: to cook chickpeas from scratch. For one thing, I’m a little wary of eating canned foods on the regular. No scientific reasoning behind this, but it was just a matter of eating fresh food as often as I could. After I pressure cooked my first batch of chickpeas from scratch- I was hooked. It was so much more affordable to buy dried beans in bulk and I don’t know if it’s a psychological thing but everything I make with freshly cooked chickpeas tastes so much better!
This hummus recipe was inspired by, well I should actually say the main reason I made this hummus was because I have a super sweet co-worker who grows a ton of vegetables and herbs and regularly brings me things from her garden. This past week she gave me, no joke, a 13 gallon bag filled with mint. I had mentioned to her that my local grocery store has a weird shortage of mint i.e. they NEVER have bunches of mint. So I was pretty excited for the fresh mint and my cube smelled like mint the entire day- it was glorious.
I was also a little bit at a loss with what to make with so much mint. I made a large tupperware box of chutney and froze it. Then I remembered that I had a whole box of crackers at home and dried chickpeas and bingo- the idea for “Green” Hummus was born. You can of course use canned chickpeas if you don’t have the means or time to cook the chickpeas! I put equal parts cilantro in my mint chutney, so I decided to do the same for this hummus. The result was deeeeeeelicious. Herbs are such a hit or miss for people, so if you are not a fan of mint or cilantro- I’m sure you could replace with your choice of herb. Though I have to say the mint and cilantro are really what make this hummus so amazing. So for all my mint and cilantro loving friends, I hope you enjoy this as much as I did!!
- 1/2 lb or 8 ounces of dried chickpeas, cooked (about 2- 14 oz. cans)
- 1 tightly packed cup of mint leaves, rinsed
- 1 tightly packed cup of cilantro, rinsed
- 2 large cloves of garlic, peeled and sliced
- 1/4 - 1/2 of a lemon, juiced (I added 1/2 of a lemon but start with 1/4 to be safe)
- 1/4 - 1/2 cup of olive oil
- 1/2 tsp of crushed red pepper, **optional
- Salt to taste
- Any vegetable oil for sauteeing
- In a small sauce pan, heat a tablespoon of your choice of vegetable oil over medium heat.
- Saute the sliced garlic until it turns golden brown. Take the pan off the heat and toss the garlic into a food processor.
- In the same processor, add the mint, cilantro and optional crushed red pepper. Pulse until everything looks finely minced.
- Add the chickpeas, 1/2 of the lemon juice (save the other half to adjust the taste late), 1/4 cup of olive oil and salt to taste (I added about 1/4 to 1/2 tsp of salt).
- Process until the texture is more like a paste. If the processor struggles at any point, add a little more oil. You can also add a little water to help the processor along.
- Adjust salt, lemon juice and spice level as needed and serve with choice of crackers or crudités!