Sweet Pea Hummus for a Quick Meal
We all love hummus. Like so many global foods, hummus has become as American as tacos and pizza. We love it so much that we can’t resist tweaking it here and there. Kind of like meeting someone great, and saying “I love you! Now change!” We just can’t resist.
So if you are going to yell at me for breaking the rules, I guess I deserve it. I know that “real hummus” has chickpeas in it, The Arabic word “hummus” translates to “chickpeas,” and the full name of the dip we so love is “hummus bi tahini,” or “chickpeas with sesame.” So I know I’m calling a pea a bean. I also make all kinds of other foods without key ingredients, like chickpea “quiche” and vegan “burgers,” so clearly I don’t feel too tied down to tradition.
One thing that makes this version of hummus to easy is that you don’t have to skin the chickpeas. The tender pea skins are easily pulverized by the food processor. This is also a great way to use up those partially used bags of peas that are languishing in your freezer.
Peas are a nutritious vegetable, and if I have to make them into a dip to get you to eat your veggies, so be it! Peas actually have a decent amount of protein, with 4 grams per half cup, and when you add tahini to the mix, you’ve got enough protein to call this dinner.
So shake it up, and give the chickpeas a rest. Just for today, you can make a dip to die for, and save that can of chickpeas for some other meal.
Sweet Pea Hummus
- 2cupsfrozen peas, thawed
- 1/2cupfresh parsleychopped
- 1/4cupfresh lemon juice
- 2tablespoonsice water
- whole wheat pita, veggie dippers
- Place the thawed peas, garlic, salt and parsley in the food processor bowl and process until well-minced, then scrape down and repeat until pureed.
- Add the tahini and process until smooth, scraping the contents with a spatula to as needed. Add the lemon juice and process, then scrape down and add ice water and process to mix. If desired, add a little more water for a thinner consistency.
- Transfer to a serving bowl.