Pea hummus has been on my brain since early Spring pea season and I finally got around making it as we turn the corner on Autumn. Although the intention was to use fresh peas for this, canned ones were used, and it was still delicious. Herby, fresh with continuous bursts of zing, this hummus made a great summer dinner accessory. Can't wait for fresh pea season so I try this one out properly. In the meantime, here is what I got.
Also, check out the "hummus recipes" tab (above, right) all you hummus lovers out there!
Cilantro-Mint Pea Hummus
1 16 oz can chickpeas, rinsed (save some bean liquor for smoothing later on)
1/2 16 oz can (or 1 cup frozen or fresh peas)
1 lemon, juiced and zested
1 tablespoon tahini
2 tablespoons cilantro, chopped (save extra for topping)
2 tablespoons mint, chopped (save extra for topping)
1 clove of garlic (use more if you love it!), chopped
1/4 cup olive oil
3/4 teaspoon salt
In a food processor, blend tahini, garlic, olive oil, salt, lemon juice & zest (save some or top), and herbs until smooth. Add chickpeas and peas and blend again until smooth. Add reserved bean liquor if necessary to get to desired consistency. Top with herbs, lemon zest and olive oil.