Green Pea Hummus
It’s the summer of green peas for me! I’ve been playing around with this ingredient a lot lately. Not only is this a super creamy, bright, and fresh green take on traditional hummus it also happens to be a nice alternative to chickpeas if you find them hard to digest. You can serve this spread with crunchy crudité, tortilla chips, crackers, or warm pita. If you eat meat, I’m also thinking this could be a lovely summer supper topped off with some grilled lamb chops. If you do decide to do that, add an extra handful of fresh mint leaves to the food processor too! Dragging chops through this herby dip would be sublime.
ENJOY XO
Yield: 6
Green Pea Hummus
Ingredients
- 1 package frozen green peas
- ½ cup tahini
- Zest of medium size lemon
- 2 tablespoons fresh lemon juice
- 2 tablespoons nutritional yeast
- 1 teaspoon Kosher sea salt plus more for finishing
- Fresh black pepper to taste
- ½ cup roughly chopped fresh dill (and an optional handful fresh mint leaves)
- ½ cup water
- 1 large clove garlic, grated
- Your choice of crudité - carrots, cucumbers, radishes, turnips, or celery.
Toppings
- Extra-virgin olive oil
- Za’atar
- Chopped chives
- Chopped mint
Instructions
- Place the frozen peas in a large sieve and run under cold water for about 1 minute to thaw. Drain thoroughly and transfer them to the bowl of a food processor.
- Add the remaining ingredients, except the garlic, and process until creamy, about 30 seconds. Scrape down the sides, add the grated garlic, and process again for a few seconds until fully incorporated. Taste and adjust seasoning.
- Spread the hummus across a large plate or wide bowl. Drizzle with olive oil, sprinkle with the toppings of your choice and serve with crudité.