My Green Pea Hummus is slightly sweet and a striking bright green! No additional oil is used in this hummus, so it’s pretty healthy. I’m always looking for tasty and good-for-you options for meals.
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, tahini (sesame seed paste), garlic, roasted cumin, and lime juice.
I usually use Joyva brand sesame tahini. You can use your favorite brand.
You can use a Dorot garlic cube instead of mincing a garlic clove.
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.
From the kitchen of A Food Lover’s Delight….
Green Pea Hummus
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 T tahini (toasted sesame seed paste)
1 clove garlic, minced
1/2 t roasted cumin (can use regular cumin)
1/2 c freshly squeezed lime juice
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.
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.
Serve as a dip with crudites or crackers. Makes a great spread for a veggie wrap.
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