This is the ultimate recipe to make when peas are in season! It’s great to mix it up from a traditional plain hummus and adds some extra green goodness! I love adding a few scoops of this hummus to salads or smothering over sourdough toast and topping with fresh watermelon radish, and sea salt – such a great combo!
You can either soak and cook your own chickpeas, which I recommend for a more economical choice, or use canned chickpeas that you drain and rinse. I recommend Eden Organic as the best canned option.
– 1 and 1/2 cups cooked chickpeas (be sure to rinse and drain if using canned)
– 2 Tbsp. tahini
– Juice of 1/2 a lemon
– 2 Tbsp. olive oil
– 1/4 tsp. sea salt (plus more to taste)
– 1 clove of garlic
– 1/2 cup of green peas (I use snap peas and blend the peas & the pod but you could also use de- shelled shelling peas)
– 3 Tbsp. water plus more for thinning
– Place all ingredients into a food processor or Vitamix or blender. If you have a Vitamix, I would recommend using that as it will break up the peas best, but any of them should work just fine 🙂
– Continue to blend until you reach a smooth consistency, you will likely need to add additional water (or could use a touch more oil) to help with blending
– Once you reach the consistency you like, taste to see if it needs more salt
– Eat & Enjoy however you like. Leftovers should store in the fridge for up to 5 days