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Pea Hummus
Pea Hummus

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

  1. Bring a small pot of water to a boil. Add peas and cook for 3-4 minutes until the peas become bright green. Be careful not to overcook. Drain peas in a colander and cool completely.
  2. In a food processor, add all ingredients: peas, tahini, garlic, fresh mint, lemon juice, zest, and cold water. Pulse the mixture until you have desired consistency.
  3. Taste and adjust. You may need a hint more lemon juice or zest.

Chef’s Note:

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.

Carole Levy
Carole Levy
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