“Green Up” Your Hummus Routine

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.

I’ve made other fun versions of hummus, like Beet-Chipotle Hummus, Edamame-Lime Hummus Tartines, and Squash Hummus in Baby Squashes.

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.