Posted in Dips, Raitas and Sides, Recipes

Green Chana ( चोलिया ) / Green Garbanzo Beans Hummus !

Winter is here! No, I am not talking about the plot development in Game of Thrones, I am talking very much about the real winter. So, for folks like me who live in areas with not so extreme climate such as in India, it means a season of nature’s bounty. Especially when it comes to vegetables and leafy greens, it is a season when foodies like me make merry! I could fill pages and pages about things that I would like to eat in winter, but I will very much resist the temptation. I specifically mean to talk about the green Chana, often called Choliya/Choliye ( चोलिया ) in Hindi and Leela Chana ( લીલા ચણા ) in Gujarati, these chickpeas are the freshly harvested Chana that flood the vegetable markets come December. They are consumed in India in a variety of ways, in curries, in Parathas, or often, simply roasted, these beauties taste a really unique combination of sweet and a little umami, in my opinion.

Creamy Hummus made of Green Chana / चोलीया / Green Chickpeas / Green Garbanzo beans that I shared in the previous post! ❤️ Here is the recipe. Ingredients: 1 and a half cups of green chana / green garbanzo beans, Juice of 1 large lemon, adjust as per your preferences, 3-4 cloves of garlic, omit if you do not like it or adjust as per your preference, 3 tbsp of tahini, OR 3 tbsp of sesame seeds, toasted until golden (toasting helps reduce its bitterness ), 2 tbsp or more of olive oil, 1/4th tsp of ground cumin, salt to taste, 2-3 tbsp ( or more ) of water, ( use as little as possible if you want to preserve the hummus longer ), a few pinches of black pepper, (optional ) Method: Heat some water in a large pot, just enough to cover all the chickpeas. Bring it to a rapid boil, add some salt and turn the heat off. Add the chickpeas and let them sit for 3 mins. Drain and rinse with plenty of cold water to retain the vibrant green colour. If you are using tahini, skip this step. But like me, if you are using the toasted sesame seeds, the sesame seeds in blender jar. Grind it to a coarse paste. Add a tbsp of olive oil, juice of half the lemon, a little salt and the garlic cloves if using. Blend this mix into a creamy white emulsion. You might have to scrap and mix a few times, but it would be worth the effort because this creamy emulsion will help give the hummus a creamy texture. Add a tsp of water if you need to bring everything together while grinding. But only if you have to, avoid as ling as you can manage without it. If you feel your blender jar is too large for the given quantity of ingredients, do this process in a smaller jar. Once you have the paste, add the remaining ingredients to the blender jar. If you are using tahini, add it to this step. Blend everything to a creamy consistency. You will have to scrape down the walls a couple of times to get the perfect creamy texture. Add a tbsp or two of water if you have to. Transfer the hummus to a jar and if you intend to store it in the refrigerator for longer, pour a little olive on top of the hummus to create a barrier against exposure to air. This will help prevent the hummus from blackening. Done!

A post shared by Srujan Desai (@d.srujan) on

It is an extremely boring process to shell these, trust me they are a pain. But moms are not called the most loving humans on the planet for nothing. So, when I visited my hometown last week, Mom got me about a kilogram, may even more of these amazing thing, all shelled and ready to use. So, I ate it once as a salad and then got thinking about how I could use them. I wasn’t very sure how well would the green beauties adapt to the dip form, but surprisingly they did. They are more fibrous than the white garbanzo beans and so I was worried if they would taste bitter. But they didn’t, and with a little help from the olive oil, transformed into this amazingly creamy hummus. Slather it on toast, like I did or thin it out a little and use it as a dressing on salads, in wraps, pretty much on anything you could think of.  I could easily blabber for another hour about how awesome this hummus is, but I won’t bore you. 🙂

Creamy Hummus made of Green Chana / चोलीया / Green Chickpeas / Green Garbanzo beans slathered on a toast and Elaichi wali Chai for Breakfast – breakfast 90 of #100happybreakfasts ! Recipe up on the blog and in the next post! ❤️ Mom got me some really tender green chana on this trip home and after being a good girl for a meal in which I ate it as a salad, I got bored! 🙈 This came out so much more awesome than my expectations. I feared that the mild astringent taste of green chana because of its high protein content and its fibre rich nature will work against me, but I guess the Felix Felicis I took last night still works. 😁 #greenchickpeas #hummus #breakfasttime #vegan #hummuslove #whatsforbreakfast #srujans100happybreakfasts #toastthursday

A post shared by Srujan Desai (@d.srujan) on

 

Recipe: ( recreated with some modifications from the recipe that I read here on Plant-Powered Kitchen )

Ingredients ( yields about a cup )

  • 1 and a half cups of green chana / green garbanzo beans ( they look something like these ), you can also use frozen ones by completely thawing it,
  • Juice of 1 large lemon, adjust as per your preferences, but use generously as they not only make the hummus tasty but also preserve the vibrant green colour,
  • 3-4 cloves of garlic, omit if you do not like it or adjust as per your preference,
  • 3 tbsp of tahini, OR 3 tbsp of sesame seeds, toasted until golden (toasting helps reduce its bitterness ),
  • 2 tbsp or more of olive oil,
  • 1/4th tsp of ground cumin,
  • salt to taste,
  • 2-3 tbsp ( or more ) of water, ( use as little as possible if you want to preserve the hummus longer ),
  • a few pinches of black pepper, (optional )

Method: 

  1. Heat some water in a large pot, just enough to cover all the chickpeas. Bring it to a rapid boil, add some salt and turn the heat off. Add the chickpeas and let them sit for 3 mins. Drain and rinse with plenty of cold water to retain the vibrant green colour.
  2. If you are using tahini, skip this step. But like me, if you are using the toasted sesame seeds, the sesame seeds in blender jar. Grind it to a coarse paste. Add a tbsp of olive oil, juice of half the lemon, a little salt and the garlic cloves if using. Blend this mix into a creamy white emulsion. You might have to scrap and mix a few times, but it would be worth the effort because this creamy emulsion will help give the hummus a creamy texture. Add a tsp of water if you need to bring everything together while grinding. But only if you have to, avoid as ling as you can manage without it. If you feel your blender jar is too large for the given quantity of ingredients, do this process in a smaller jar.
  3. Once you have the paste, add the remaining ingredients to the blender jar. If you are using tahini, add it to this step. Use a larger jar if you feel that things are getting crowded.
  4. Blend everything to a creamy consistency. You will have to scrape down the walls a couple of times to get the perfect creamy texture. Add a tbsp or two of water if you have too.  If you want to use more olive oil than mentioned in the recipe, please feel free to do so.
  5. Transfer the hummus to a jar and if you intend to store it in the refrigerator for longer, pour a little olive on top of the hummus to create a barrier against exposure to air. This will help prevent the hummus from blackening.
  6. Done! Serve it the way you like it with Pita or Lavash or as an accompaniment.Slather it on toast, like I did or thin it out a little and use it as a dressing on salads, in wraps, pretty much on anything you could think of.

 

Advertisements

3 thoughts on “Green Chana ( चोलिया ) / Green Garbanzo Beans Hummus !

Your $0.02 gladly accepted here, but kindly don't be rude:

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s