10 minutes
A delightful twist on classic hummus combining the sweetness of green peas with the creaminess of chickpeas.
cups
Green Peas, lightly steamed
cups
tablespoons
Lemon Juice, freshly squeezed
tablespoons
Garlic, chopped
teaspoons
teaspoons
tablespoons
Lemon Zest, finely grated
tablespoons
Fresh Herbs, chopped
tablespoons
1. Combine Ingredients
In a food processor or blender, combine the cooked chickpeas, lightly steamed green peas, tahini, lemon juice, garlic, and salt. Pulse the mixture a few times until it starts to come together.
2. Emulsify with Olive Oil
With the processor running, slowly drizzle in the olive oil. If the hummus is too thick, add a bit more olive oil or water to reach the desired consistency.
3. Add Zest and Herbs
Add the finely grated lemon zest and chopped fresh herbs. Give it a few quick pulses to incorporate these final flavors. Adjust the seasoning if needed.
4. Refrigerate and Serve
Transfer the sweet pea hummus to a sealed container and refrigerate. It will stay fresh for 4 to 5 days. Serve with your favorite dippers or as a spread.
The freshness of your peas will significantly impact the flavor of your hummus. Fresh peas are ideal, but high-quality frozen peas thawed and blanched briefly can also provide excellent results.
Make sure to taste and adjust the garlic, lemon juice, and salt levels in your sweet pea hummus to create a well-rounded dip.
Use a smooth, well-stirred tahini made from 100% sesame seeds to add a creamy, nutty depth to your hummus.
Blanch the peas for just 1-2 minutes in boiling water, then give them an ice bath to enhance their color and flavor without overcooking.
Start by processing the garlic, lemon juice, and tahini until smooth, then add the peas and chickpeas to ensure an ultra-smooth hummus.
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