Green Pea Hummus

My Green Pea Hummus is slightly sweet and a striking bright green! No oil is used in this hummus, so it’s pretty healthy. I’m always looking for tasty and good-for-you options for meals.

Couscous with Grilled Chicken, Dried Apricot, Toasted Sliced Almonds, Cilantro, and Chickpeas served with Green Pea Hummus (Photo Credit: Adroit Ideals)

Green Pea Hummus a great way to use up all those bags of frozen peas in your freezer. Make my Green Pea Hummus in the winter for a fresh taste of summer. I like to serve it with my Couscous with Grilled Chicken, Apricots, Chickpeas and Toasted Almonds.

Just pull out your food processor and add some thawed frozen peas, cannellini beans, garlic, roasted cumin, and lime juice.

Whole Foods Market’s 365 brand organic green peas (Photo Credit: Adroit Ideals)

You can use a Dorot garlic cube instead of mincing a garlic clove.

Dorot Frozen Garlic Cubes - One Cube Equals One Clove Garlic (Photo Credit: Adroit Ideals) — Dorot Frozen Garlic Cubes – One Cube Equals One Clove Garlic (Photo Credit: Adroit Ideals)

Process until smooth. Serve with some warmed pita bread as an appetizer or as a side dish to a main course.

Refrigerate until ready to eat. Be sure to consume my Green Pea Hummus within a day or two as it will start to lose its bright green color.

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From the kitchen of A Food Lover’s Delight….

Green Pea Hummus

Ingredients:

2 c frozen green peas, thawed (if using fresh, be sure to shell and cook the peas first)
1 (14 oz) can white cannellini beans, drained and rinsed
1 clove garlic, minced
1/2 t roasted cumin or regular cumin
1/2 c freshly squeezed lime juice

Method:

Combine all ingredients in a food processor. Process until smooth.

Makes about 3 cups of green pea hummus. Serve chilled or at room temperature with pita bread. Keeps a day or two in the refrigerator, but tastes best on the day it’s made. Serve as a dip with crudites or crackers. Makes a great spread for a veggie wrap.

Variations: Use fresh shelled and cooked peas instead of frozen peas. Substitute chickpeas for the cannellini beans. Omit the cannellini beans and add more peas. Substitute freshly squeezed lemon juice for the lime juice if you prefer.