FEEDS 8 TO 10
Shelling any fresh bean is a labor of love, but shelling fresh chickpeas requires even more love—and more labor. The insides have a sticky layer that gets on your fingertips, but I find their green, grassy flavor well worth the effort. If you don’t want to take the time to make flatbread, serve the hummus with Garlic Crostini instead. And if you can’t find fresh chickpeas, look for frozen, or use fresh or frozen green peas instead.
KOSHER SALT
1/2 pound shelled fresh or frozen CHICKPEAS, or fresh or frozen green peas (about 1 cup)
2 GARLIC CLOVES, peeled
10 fresh MINT LEAVES
4 large fresh BASIL LEAVES
1 tablespoon plus 1 teaspoon extra virgin OLIVE OIL, plus more for the flatbreads
1 tablespoon plus 1 teaspoon LEMON MUSTO or lemon-infused olive oil
11/2 teaspoons fresh LEMON JUICE
KOSHER SALT and freshly ground BLACK PEPPER
2 FLATBREADS (right), for serving
Maldon or another flaky SEA SALT
1 tablespoon roughly chopped fresh ROSEMARY LEAVES
PEA SPROUTS, for garnish (optional)
Bring a large pot of water to a boil. Add 1 tablespoon salt per quart of water. Add the chickpeas and garlic, return to a boil, and cook until the chickpeas are tender, about 7 minutes. Reserving a cupful of the water, drain the chickpeas and garlic. Set them aside to cool slightly.
Put the chickpeas and garlic in a food processor and add the mint and basil. Pulsing the machine, slowly add the oil, followed by the lemon musto. Continue to puree until the chickpeas are creamy. (You want the puree to be thick but spoonable. If it is too thick, add some of the reserved water a tablespoon at a time until it reaches the desired consistency.) Season with salt and pepper to taste. This can be made several hours in advance. Refrigerate in an airtight container and bring to room temperature before serving.
Unless you are using the top of the roasting box, fire up a charcoal grill following the instructions in Cooking with Charcoal, or fire up a gas grill to high heat with the lid closed to help it get nice and hot, or preheat a broiler.
Drizzle both sides of the flatbreads with olive oil and place them on the grill or under the broiler until golden brown and toasted, about 5 minutes, less time under the broiler. Flip the breads to toast the second side. Remove from the grill and season one side generously with sea salt and rosemary. Cut each flatbread across into five pieces, and serve, seasoned side up, with the hummus. Garnish with pea sprouts, if you like.