Upon my last visit to Azad Pur Mandi (Asia’s largest wholesale fruit market place), I happened to spot some (rare) fresh chickpeas! Just like the first thought you get after seeing a can of chickpeas in a supermarket, I instinctively decided to mash these into a smooth hummus!
Thrilled like a child, I wanted to scream out loud ‘I found green chickpeas’! Only to realize later that these were the dried chholia I was eating all my life. Around three quarters of the world’s production of chickpeas comes from India and Pakistan – you may have difficulty finding fresh chickpeas around the world – but it is safe to say that our homeland is well endowed with it.
So how did I not have an encounter with the fresh ones in my life before? Oblivion is so-not-a-bliss. This clearly proves how it is so imperative for us to get out, and search for our food among the local vendors rather than the frighteningly organized square supermarkets or the upscaled farmer’s market. If you are authentic and deep-rooted about the pursuit of the produce, you will be greeted with a pleasant surprise at very nook. You will never know about the secret stash of green garlic your dhania vendor might be hiding under the oh-so-basic household greens, unless you go and approach the guy. So go out, find out, and meet the humans that are truly responsible for bringing the harvest to your kitchen (not simply the farmers)! I bet you will learn something new, every day.
My hummus is a fairly simple affair. Softened chickpeas, garlic, lemon, olive oil, a whole lotta tahini, and parsley/coriander. Just like my regular chickpea hummus recipe – I peeled the outer cover of these peas to bring out a much smoother & butter-like texture.