Fresh green pea hummus is a seasonal spring twist on a classic. A light and fresh addition to any appetizer table. The perfect healthy snack.
Maybe its just because I grew up in a house with all brothers, but the title “Pea Hummus” makes me giggle. Seriously though, it’s not funny, it’s delicious.
Fresh English peas are one of my all time favorite vegetables. The season for these beauties is short, so I buy in bulk when I finally see them at the stores.
Peas for every meal!
One way I’m choosing to enjoy my English peas are in this herby green pea hummus. I’m pretty anxious to start harvesting everything I’ve planted in my garden this year, but alas, i’m still looking at a bunch of baby sprouts.
Hurry up and grow! I have grand visions of plentiful baskets full of fresh, organic produce.
Currently, the only thing I’m able to enjoy are the herbs, which is still great, so I added a ton to this vibrant green hummus.
Talk about the flavors of spring. This green pea hummus made my warm weather heart sing. There’s nothing I love more than seasonal eating, and when paired with some fresh veggies and a crisp wine, I was in spring heaven.
Green Pea Hummus
If you’ve never made your own hummus before then you are missing out. Once you make it once, you’ll never go back to store bought again. It could not be simpler.
Once you get a basic hummus recipe down pat, it’s a cinch to add different flavors to customize to your family’s preferences, or to what’s in season like I did.
Don’t stop with peas, add roasted beets, red peppers, jalapeños, carrots, or anything you can imagine. There’s a hummus flavor for every occasion.
If you give this recipe a try, I’d love to see it! Tag me @betsylife on Facebook or Instagram and I’ll share your creations!
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Fresh Green Pea Hummus
Fresh green pea hummus is a seasonal spring twist on a classic. A light and fresh addition to any appetizer table.
- 2 cups fresh english peas shelled
- 3/4 teaspoon cumin
- 2 cloves garlic
- 1/4 cup tahini
- 1 tablespoon lemon juice
- 1/2 cup fresh herbs any combination of cilantro, basil, parsley, chives, chervil, mint
- salt and pepper to taste
Cook peas in a saucepan of boiling salted water 6 to 10 minutes. When sweet and tender, immediately remove the peas from the boiling water with a slotted spoon and transfer to an ice bath to stop the cooking. Let sit until the peas are fully cooled, 1 to 2 minutes, then drain.
Combine peas with remaining ingredients in a food processor. Puree until smooth. For a smoother texture, add olive oil, one tablespoon at a time until desired consistency is achieved.