Garden Pea Hummus is a twist on middle eastern chickpea dip ~ garden peas brighten up plain hummus and add a bright green hue!
Spring is here, ready or not. I’m guessing most of us are ready. But here in California the change is so subtle, I mean, the flowers have been blooming for months, and the trees are never actually bare; by the time the last leaves fall the new bright green shoots are already in place.
There are a few signs of change, though. I don’t know how this happened, and I have yet to see the act in person, but birds of some sort or another have been raiding our backyard lounge chairs for nesting fluff. Somehow they bored their way through the weatherproof fabric and have been systematically removing the stuffing. They must enter through the hole and then dive deep down into the cushion and then find their way out again. Two of our four chairs are now unusable. I know we have to share resources, but sheesh!
Hummus is my go-to appetizer for casual entertaining.
It’s just perfect for plopping down on the low round table that sits in the center of those chairs and enjoying an early spring evening with friends. Or, under the circumstances, maybe just with my husband. I think I make it so often because I find it actually relaxing to make. The food processor does the work and I get to stand there, drop things in, and watch the magic happen. Like when you add a couple of cups of garden peas to a batch of regular hummus and watch it turn spring green.
Hummus is one of those foods that is so easy to transform that it makes sense to do it every now and again, even if you love the plain old traditional version best. It’s a good thing because I turn to it so often I get a little self conscious about serving it again.
This is a mildly flavored hummus, the peas brighten it up and give it a light ‘pea’ taste, but nothing overpowering. I think this version would go particularly well with veggies on the side like carrots, asparagus, peppers, jicama, etc., and the colors would be gorgeous.
Other hummus variations on the blog besides good old Plain, are Lemon Artichoke, Roasted Red Pepper, and Hummus with Spiced Lamb. And don’t forget the Homemade Tahini and Homemade Pita Bread if you’re super inspired.
Garden Pea Hummus
- 1 clove garlic
- 1 15- oz can chickpeas drained and rinsed
- 1 12- oz bag frozen peas briefly rinsed under cool water.
- juice of 1 lemon
- 1/2 cup tahini sesame paste
- 1/4 cup cold water
- salt and fresh cracked black pepper
- olive oil
- toasted pine nuts for garnish
- With the motor going, drop the garlic into the food processor and let it go until finely minced.
- Add the chick peas and the regular peas and process for a couple of minutes, scraping down the sides until the mixture is as smooth as you can get it.
- Add the lemon juice and tahini, and continue processing. Pour in water until the hummus has a nice loose consistency.
- Taste it and add more salt, pepper, or lemon.
- Garnish with olive oil, lots of toasted pine nuts, and a few sprigs of fresh mint.
- You could use fresh peas, but why? Frozen are easier, they taste better, and are just as healthy, if not more so. Peas lose their nutrients quickly, and the ones you see in supermarkets have been languishing in trucks and on shelves too long. Unless you can nab fresh peas from a garden or a farmer's market, stick with frozen for this. If you do use fresh peas, blanch them in boiling water for a minute or two before pureeing.