I spend a lot of time rethinking traditional dishes that I love, looking for healthier versions that still deliver comfort and satisfaction. This light and delicate, beautiful green pea hummus is so versatile! It can be spread on sweet potato toast, eaten as a dip with crudité, or tossed over warm pasta.
Yield: 2 cups
2 cups frozen peas (or fresh)
¼ cup tahini
2 large garlic cloves
½ cup fresh mint, packed
¼ cup lemon juice plus zest from the whole lemon
2 tablespoons cold water
If you want to add more protein, add ½ cup of cooked chickpeas. If you don’t have a food processor, you can mash the ingredients together with a fork, but you’ll have to mince the garlic and chop the mint.