This recipe comes from test kitchen assistant Jake Cohen, inspired by a similar hummus he tried while working at Restaurant Daniel in New York City. Fresh chickpeas provide a vibrant green color and brightness that pair well with the Asian flavors in this dip.
- 1 lb. fresh chickpeas in their pods, shelled (2 cups shelled)
- Kosher salt, to taste
- 1⁄4 cup plus 2 tbsp. olive oil
- Zest of 1 lime
- 2 tbsp. fresh lime juice
- 1 tbsp. toasted sesame oil
- 2 cloves garlic, minced
- 1 (1") piece ginger, peeled and minced
- 1 scallion, trimmed and sliced 1/8” thick on a bias
- 1 tsp. toasted sesame seeds
- Celery and carrot sticks, endive leaves, and quartered red radishes, for serving
Peel and discard the pods from the chickpeas; you should have 2 cups peeled chickpeas.
In a medium saucepan of boiling, salted water, cook the chickpeas until bright green and tender, 3 to 4 minutes. Drain the chickpeas in a colander and then transfer to a bowl of ice water and let sit until chilled, 1 minute. Drain the chickpeas and then peel off the thin skin around each chickpea; reserve 1⁄2 cup of the skins.
Transfer cleaned chickpeas to a blender with 1⁄4 cup olive oil, the lime zest and juice, the sesame oil, garlic, and ginger. Season with salt and purée until the hummus is smooth. Scrape the hummus into a serving dish.
Heat the remaining 2 tablespoons oil in a 12” skillet over medium-high heat. Dry the reserved chickpea skins very well with paper towels and then add to the pan along with the scallion and cook, stirring occasionally, until crisp and golden, about 3 minutes.
Using a slotted spoon, drain the skins and scallions and sprinkle over the hummus. Serve with the celery, carrots, endive, and radishes for dipping.