Green Pea Hummus

 

Shake up your hummus routine with this fresh twist — a homemade version that includes peas. Rich in protein, fiber, and B vitamins, peas not only add texture and flavor to hummus, but also plenty of nutrition!

Green Pea Hummus

Ingredients

 1 cup frozen green peas (covered in boiled water for a few minutes to thaw, then drained)

 1 ½ cups chickpeas (home cooked or BPA-free canned, drained)

 ½ cup avocado (packed, or ⅔ cup)

 ¼ cup lemon juice (freshly squeezed)

 1 tbsp tahini

 1 medium garlic clove

 1 tsp salt (optional)

 ¼ tsp ground cumin

 ¼ tsp smoked paprika (or another ¼ tsp cumin)

 ½ tsp organic lemon zest (or lime zest)

 ground black pepper (optional, to taste)

Directions

1

After soaking and draining the green peas, add them to a high-speed blender (see note) with remaining ingredients.

2

Puree until smooth, stopping to scrape down the blender as needed.

3

Taste and season more as desired. Serve.

Chef's Notes

Yield
about 3 cups

Avocado/Tahini
This hummus can be made with a combination of both avocado and tahini (using just 1 Tbsp tahini) or if you don’t have a ripe avocado on hand, you can use 2 Tbsp of tahini. Alternatively, you can use only avocado in this hummus, though I like the flavor that the touch of tahini adds to the puree.

Blender
This hummus works best blended in a high-speed blender because it will better pulverize the skins on the green peas. You can use a food processor for this recipe, it’s just that the hummus will not be as smooth and you may notice the flecks of green peas. If you have a Blendtec, use your Twister Jar for this one; it works beautifully.

Serving suggestions
Serve with crudites and whole-grain bread (pita, sliced baguette, flatbreads). Also try serving with precooked yellow or red potatoes, cut in half if small or in bite-size pieces if larger. If you’re an olive lover, try topping the hummus with sliced kalamata olives, or with an olive mix on the side.

https://foodrevolution.org/recipes/green-pea-hummus/