Best Pea Hummus Recipes

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GREEN PEA HUMMUS, TEA BREEZE CARROTS, BLACK OLIVE SOIL AND TZATZIKI



Green Pea Hummus, Tea Breeze Carrots, Black Olive Soil and Tzatziki image

Provided by Rusty Hamlin

Categories     appetizer

Time 1h15m

Yield 4 servings

Number Of Ingredients 30

One 16-ounce can chickpeas
1/2 pint frozen green peas, blanched
6 tablespoons extra-virgin olive oil
1 tablespoon tahini
Zest and juice of 1 lemon
1 sprig mint
Salt and pepper
1/2 pint oil-cured black olives, pitted
1/3 cup panko breadcrumbs
1/4 cup rolled oats
1/4 cup toasted pistachios
1 tablespoon butter
Pinch espresso powder
1/2 large cucumber, peeled
4 radishes
1/2 cup sugar snap peas
1/2 cup Greek yogurt
3 tablespoons crumbled feta
1/2 tablespoon chopped fresh dill
Juice and zest of 1/2 lemon
Salt and pepper
1 cup citrus tea
Zest of 1/2 lemon
Zest of 1/2 lime
Zest of 1/2 orange
2 tablespoons honey
1 teaspoon ground coriander
Salt and pepper
1 large carrot, bias cut
Toast points, for serving

Steps:

  • For the hummus: Combine the chickpeas, green peas, olive oil, tahini, lemon zest and juice, mint and some salt and pepper in a blender and blend until smooth. Taste and correct the seasoning.
  • For the olive soil: Add the olives, breadcrumbs, oats, pistachios, butter and espresso powder to a food processor and process until finely ground. Transfer the mixture to a baking sheet and bake in a 300-degree oven for 12 to 15 minutes, until dried.
  • For the tzatziki: Thinly slice the cucumber, radishes and sugar snaps and add them to a bowl. Add the yogurt, feta, dill, lemon zest and juice and some salt and pepper and mix well to combine. Taste and correct the seasoning.
  • For the carrots: Add the tea, citrus zest, honey, coriander and some salt and pepper to a skillet over medium-high heat. Cook until reduced to glaze. Meanwhile, blanch the carrots in boiling water for 3 minutes. Drain the carrots well, then add to the glaze and cook for 3 to 4 minutes.
  • To serve, spoon hummus, tzatziki and olive soil on a plate. Arrange a few toast points on the hummus and top the soil with some carrots.

JALAPENO BLACK-EYED PEA HUMMUS



Jalapeno Black-Eyed Pea Hummus image

A fun twist on classic hummus, with lucky black-eyed-peas in place of the chickpeas. Spicy jalapenos add the perfect touch of heat!

Provided by Kare for Kitchen Treaty

Time 10m

Number Of Ingredients 9

1 15-ounce can black-eyed-peas, drained, but reserve the liquid (you may also want to reserve a tablespoon or so of the black-eyed peas for garnish if desired)
1/3 cup tahini
1-2 fresh jalapenos (seeded and roughly diced (more or less to taste))
3 tablespoons freshly-squeezed lemon juice
2 medium garlic cloves (minced)
1/2 teaspoon salt (plus more to taste; I prefer kosher salt)
2 tablespoons - 1/4 cup fresh cilantro (to taste)
1/2 teaspoon cumin
Optional garnishes: fresh cilantro (sliced jalapenos, black-eyed peas, a drizzle of olive oil)

Steps:

  • Add black-eyed peas, tahini, jalapenos (start with less then add more if more heat is desired), lemon juice, garlic, 1/2 teaspoon salt, cilantro, and cumin to the pitcher of a high-powered blender or to the bowl of a food processor fitted with the S-blade. Puree until smooth, adding the reserved liquid as needed to keep everything moving. Taste and add additional jalapeno pepper, cilantro, and salt, if desired.
  • Spoon into a bowl and smooth the top. Scatter on optional garnishes, if desired, and drizzle with olive oil. Serve with pitas, pita chips, veggies, or whatever else you like to dip in hummus!
  • Keeps refrigerated in an airtight container for 3-4 days.

BLACK EYED PEA & CHORIZO HUMMUS (ZWT-8)



Black Eyed Pea & Chorizo Hummus (Zwt-8) image

On the same dy I signed up for ZWT-8, I stumbled across this recipe by Chef Kenny Gilbert in a random browsing moment. Chef Gilbert competed on Season 7 of Top Chef & is the executive chef of the 50 Eggs Restaurant Group. It was described as a make-ahead appy & Wikipedia surprised me w/the info that black-eyed peas & tahini are both common in Indian cuisine. Hummus is a fave w/us, this is certainly a unique variation of it & the make-ahead aspect always gets my attention. (10 min was allowed for ingredient prep) *Enjoy!*

Provided by twissis

Categories     Vegetable

Time 35m

Yield 1/3 Cup Servings, 6 serving(s)

Number Of Ingredients 11

2 cans cooked black-eyed peas (Do not drain)
1/4 cup fresh chorizo sausage, chopped
1/4 cup onion, diced
8 garlic cloves, crushed
1/4 cup cream cheese
2 tablespoons tahini
1 teaspoon ground cumin
3 tablespoons lemon juice
2 tablespoons parsley, chopped
1 tablespoon lemon zest
1/4 cup olive oil

Steps:

  • Heat med-sized sauce pot on med-high heat. Add chorizo to render fat & brown.
  • Reduce heat to med. Add onions + garlic & cook until tender (about 5 min).
  • Add cans of black eyed peas w/their liquid & bring mixture to a boil. Cook for 2 min & reduce to a simmer. Reduce liquid by half.
  • Add cream cheese, tahini, cumin, lemon juice, parsley & lemon zest. Combine well.
  • Transfer mixture to a food processor (or blender) to puree (I will use my hand-held blender for this). Drizzle in olive oil slowly. Puree until smooth (for about 5 min). Remove & refrigerate until ready to serve.
  • *To Serve* - Garnish w/a drizzle of extra virgin olive oil, parsley or a sprinkle of paprika. Serve w/grilled bread & raw veggies for dipping.
  • *Note* - The recipe said it served 4, but I see it as much closer to serving 6 as an appy.

PEA & ARTICHOKE HUMMUS



Pea & artichoke hummus image

Impress your friends with this fresh summery twist on hummus

Provided by Mary Cadogan

Categories     Canapes, Lunch, Side dish, Snack, Starter

Time 10m

Yield Serves 8

Number Of Ingredients 6

140g frozen petits pois
100g artichoke hearts from a jar or can
2 tsp ground cumin
2 tbsp lemon juice
4 tbsp olive oil
small handful mint leaves

Steps:

  • Tip the peas into a bowl and pour over boiling water to cover. Leave for 5 mins, then drain well and tip into a food processor with all the other ingredients and seasoning. Pulse to make a rough purée, then spoon into a small bowl. Cover with cling film, and chill until ready to serve.

Nutrition Facts : Calories 69 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.05 milligram of sodium

HUMMUS - (CHICK-PEA DIP WITH PARSLEY AND PINE NUTS)



HUMMUS - (CHICK-PEA DIP WITH PARSLEY AND PINE NUTS) image

Categories     Bean     Picnic     Super Bowl     Vegetarian     Quick & Easy

Yield 4 cups

Number Of Ingredients 22

Recipe By : Gourmet Magazine - October 1988
Serving Size : 4 Preparation Time :0:45
Categories : All Vegetable Dishes Appetizers
Beans Dinner
Food Processor Cooking Healthy And Hearty
High Carbohydrate Lunch
Middle Eastern Side Dishes
Amount Measure Ingredient -- Preparation Method
4 whole garlic cloves -- minced and mashed
1 teaspoon Morton's®Lite Salt
(optional)
2 cans garbanzo beans -- drained and rinsed
(19 oz. size)
or one cup dry beans -- soaked overnight
-- cooked and drained
2/3 cup tahini -- well stirred
1/4 cup fresh lemon juice -- or to taste
1/4 cup olive oil -- or to taste
1/4 cup fresh parsley
(leaves)
2 tablespoons pine nuts -- toasted lightly
(Accompaniment: Toasted Pita Thins)

Steps:

  • 1. On a cutting board mince and mash the garlic to a paste with the salt. 2. In a food processor purée the chick-peas with the garlic paste, the tahini, the lemon juice, 1/4 cup of the oil, and 1/2 cup water, scraping down the sides, until the hummus is smooth and add salt to taste. 3. Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl. 4. In the food processor, cleaned, purée the remaining 1/4 cup oil with the parsley until the oil is bright green and the parsley is minced transfer the parsley oil to a small jar. 5. The hummus and the parsley oil may be made 3 days in advance and kept covered and chilled. 6. Divide the hummus between shallow serving dishes and smooth the tops. 7. Drizzle the hummus with the parsley oil and sprinkle it with the pine nuts. 8. Serve the hummus with the pita. Makes about 4 cups.

FRESH PEA HUMMUS



Fresh Pea Hummus image

Mash these peas up for a nice spread to have with pita or crudites.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

1 cup fresh shelled peas
1/4 cup fresh cilantro
2 tablespoons tahini
2 tablespoons lemon juice
1 small clove minced garlic
1/8 teaspoon ground cumin
Salt

Steps:

  • Bring a small pot of salted water to a boil. Add peas; cook until tender, about 2 minutes. Drain; run under cold water.
  • In food processor, pulse peas, cilantro, tahini, lemon juice, garlic, and cumin 30 to 40 seconds. Season with salt.

Nutrition Facts : Calories 74 g, Fat 4 g, Fiber 2 g, Protein 3 g, Sodium 98 g

EDAMAME AND PEA HUMMUS



Edamame and Pea Hummus image

Yea, a healthy dip!!!!!! For Real!!!! Years ago, my sister came to recover from TMJ surgery with her jaw wired shut. Since she could only drink, I whirled some peas up for her. She didn't care for it. I will have to make this for her and see if it sits better.

Provided by Ambervim

Categories     Low Cholesterol

Time 15m

Yield 3 1/2 Cups

Number Of Ingredients 12

10 ounces edamame, frozen shelled
kosher salt
10 ounces frozen peas
1/4 cup lemon juice
1 teaspoon garlic, minced
1/4 teaspoon coriander, ground
1/8 teaspoon cumin, ground
3/8 cup virgin olive oil (best you have plus more for drizzling)
1/8 cup fresh cilantro, chopped fresh (plus some for garnish)
1/8 cup of fresh mint, chopped fresh (plus some for garnish)
black pepper
1 bunch endive, spears

Steps:

  • Cook edamame in a large pot of boiling salted water until tender, 3-5 minutes. Using a slotted spoon or mesh strainer, transfer to a large bowl of ice water.
  • Return water in pot to a boil and add peas; cook until heated through, about 1 minute. Transfer peas to bowl with edamame; let cool. Drain well.
  • Blend with a stick blender or working in batches, pulse edamame and peas in a food prcoessor until a coarse purée forms, about 30 seconds.
  • Transfer to a medium bowl.
  • Stir in juice and next 3 ingredients. Gradually stir in 3/4 cup oil; mix well.
  • Stir in 1/4 cup cilantro and 1/4 cup mint. Season with salt and pepper.
  • Can be made 2 days ahead. Cover and chill.
  • Transfer to a serving bowl; drizzle with oil and garnish with more herbs.
  • Serve with endive spears -- or whatever you want.

Nutrition Facts : Calories 417.8, Fat 29.4, SaturatedFat 4, Sodium 134, Carbohydrate 26.7, Fiber 11.9, Sugar 4.9, Protein 16.8

ARTICHOKE/BLACK-EYED PEA HUMMUS



ARTICHOKE/BLACK-EYED PEA HUMMUS image

Categories     Appetizer

Yield 6 to 8; 2 cups

Number Of Ingredients 8

14-oz. can Artichoke Hearts, drained
15-oz. can no-salt-added Black-eyed Peas, drained and rinsed
1/4 C. EVOO
Juice of 1 Lemon
1/2 tsp. Ground Cumin
1/2 tsp. Hot Smoked Paprika, plus more for garnish
1/2 tsp. Sea Salt or as needed
1-3 cloves Garlic, very finely grated

Steps:

  • Remove and discard any tough outer leaves from the artichoke hearts. Combine the hearts in a food processor with the black-eyed peas, oil, lemon juice, cumin, smoked paprika and salt. Puree until smooth. Transfer to a serving bowl. Stir in the garlic to taste, and add salt as needed. Sprinkle lightly with smoked paprika.

BLACK-EYED PEA HUMMUS



Black-Eyed Pea Hummus image

This is a delicious variation of hummus that we enjoy on top of multi-grain tortilla chips. Served with a variety of vegetables or other crackers would work as well. This recipe is adapted from My Recipes.

Provided by Bev I Am

Categories     Spreads

Time 5m

Yield 3 1/2 cups

Number Of Ingredients 8

3 minced garlic cloves
1/2 cup fresh lemon juice
1/3 cup tahini (sesame-seed paste)
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon paprika
2 (15 1/2 ounce) black-eyed peas (drained and rinsed)
green onion top, snipped for garnish

Steps:

  • In a food processor combine all ingredients and process until smooth. Scape down sides, if necessary, and process again.
  • Transfer to serving bowl and garnish with snipped green onion tops. Serve with your favorite choice of crackers, tortilla chips and/or vegetables.

Nutrition Facts : Calories 338.2, Fat 12.6, SaturatedFat 1.9, Sodium 1102, Carbohydrate 43.9, Fiber 10.8, Sugar 0.9, Protein 16.4

PEA-WASABI HUMMUS WITH WONTON CHIPS



Pea-Wasabi Hummus with Wonton Chips image

This takeoff on traditional hummus features frozen sweet peas and Progresso® chick peas, with some zip from wasabi paste. Served with homemade wonton chips, the flavorful dip is an easy party appetizer.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 40m

Yield 24

Number Of Ingredients 12

1 bag (12 oz) frozen sweet peas
1 can (15 oz) Progresso™ chick peas (garbanzo beans), drained, rinsed
2 tablespoons vegetable oil
1 tablespoon toasted sesame oil
2 teaspoons wasabi paste
2 teaspoons chopped gingerroot
1/2 teaspoon salt
2 cloves garlic, finely chopped
2 tablespoons water
36 wonton skins (3 1/2-inch square)
Cooking spray
1/2 teaspoon coarse sea salt

Steps:

  • Cook peas as directed on bag for minimum cook time; drain.
  • In food processor, place cooked peas and remaining hummus ingredients except water. Cover; process with on-and-off pulses 10 to 15 times or until partially smooth. With food processor running, pour water through feed tube, processing 10 to 15 seconds or until smooth. (Add additional water for a thinner dip.) Transfer to serving bowl. Cover; refrigerate up to 1 day.
  • Heat oven to 375°F. Cut wonton skins diagonally in half. Place half of the skins on ungreased large cookie sheet. Spray with cooking spray; sprinkle with sea salt.
  • Bake 8 to 10 minutes or until golden brown and crisp. Transfer to serving platter. Repeat with remaining wonton skins. Serve hummus with chips.

Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving (2 Tablespoons Hummus and 3 Chips), Sodium 180 mg, Sugar 0 g, TransFat 0 g

GREEN PEA HUMMUS DIP



Green Pea Hummus Dip image

Use the hummus as part of a main meal served with grilled fish or chicken and salad. Alternatively serve with crudites or toasted pita bread.

Provided by English_Rose

Categories     Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb frozen peas
3 garlic cloves, crushed
3 tablespoons tahini
1 lemon, juice of
1 teaspoon ground cumin
1 tablespoon olive oil
chili powder
salt and black pepper

Steps:

  • Add the peas to a pan of boiling water and simmer for 3 minutes.
  • Drain the peas and put in a food processor along with all the other ingredients; mix well until a paste is formed.
  • Season with sea salt and black pepper according to taste.
  • Serve the green pea hummus in a dipping bowl, form a small hole in the centre of the mixture and add a tablespoon of olive oil and lightly dust with chili powder.

Nutrition Facts : Calories 126.4, Fat 6.2, SaturatedFat 0.9, Sodium 91.2, Carbohydrate 13.7, Fiber 4, Sugar 4.3, Protein 5.5

FRESH PEA HUMMUS



Fresh Pea Hummus image

Yield Makes 6 to 8 (hors d'oeuvre) servings

Number Of Ingredients 11

1 large garlic clove, smashed with flat side of a knife
2 tablespoons olive oil
4 (6- to 7-inch) pita loaves with pockets (not split)
2 cups shelled fresh peas (2 to 2 1/2 pounds in pods)
3/4 teaspoon cumin seeds, toasted and cooled
1/2 cup fresh cilantro leaves
1 to 2 garlic cloves
1/4 cup well-stirred tahini (Middle Eastern sesame paste)
1/2 tablespoon fresh lemon juice
1 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

  • Preheat oven to 375°F.
  • Combine garlic and oil in a small cup and let stand while oven heats.
  • Brush garlic oil on 1 side of each pita. Arrange pitas, oiled sides up, in 1 layer on a large baking sheet. Bake in middle of oven until toasted, 12 to 15 minutes (pitas will not be completely crisp). Stack pitas while still warm and cut each into 6 triangles (24 total). Cool, then transfer to a plate or basket to serve with hummus.
  • Cook peas in a saucepan of boiling salted water until just tender, 6 to 10 minutes. Drain and cool.
  • Coarsely grind cumin seeds in an electric coffee/spice grinder or crush with a mortar and pestle. Transfer to a food processor. Add cilantro and garlic (to taste) and finely chop.
  • Add peas, tahini, lemon juice, salt, and pepper and purée.

BLACK-EYED PEA HUMMUS



Black-Eyed Pea Hummus image

I found this in a Chicago Tribune article on ways of adding fiber to your diet. I adjusted it a bit to suit my family and we were really pleased with the results. We like hummus with Trader Joe's Italian Crackers but this is great with whatever you like to dip into your hummus!

Provided by Hey Jude

Categories     Lunch/Snacks

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 8

1 large garlic clove
1 (15 ounce) can black-eyed peas, drained
1 lemon, juice of
2 tablespoons olive oil
1 dash hot pepper sauce, such as Tabasco
1/2 teaspoon salt
fresh ground black pepper
2 tablespoons tahini

Steps:

  • Add garlic to a food processor; process to chop. Add the black-eyed peas, lemon juice, oil, salt and pepper to taste; process until smooth. Add tahini with the processor running; process until all ingredients come together.
  • Adjust seasonings. If too thick, add additional lemon juice or oil.

Nutrition Facts : Calories 502.9, Fat 29.2, SaturatedFat 4.2, Sodium 1643.9, Carbohydrate 47.4, Fiber 11.4, Sugar 0.8, Protein 17.3

HUMMUS- "CHICK PEA DIP"



Hummus-

Growing up, we ate this almost every Saturday morning for breakfast along with a smorgasbord of other items on the table. Traditionaly Middle Easterners will serve it one of two ways. 1. Brown ground lamb & onions seasoned with salt, pepper, allspice & a tad of nutmeg. Spoon over hummus. 2. Brown 3 tbsp pine nuts or slivered almonds in 2 tbsp butter. Sprinkle over hummus.

Provided by Muna Escobar @supermomma5

Categories     Dips

Number Of Ingredients 6

1 can(s) chick peas aka garbanzo beans
1/3 cup(s) tahini
1/4 cup(s) lemon juice
1/4 teaspoon(s) garlic powder
1/4 cup(s) olive oil
- salt and cumin to taste

Steps:

  • Simmer chick peas for 5 minutes.
  • Drain, reserve liquid.
  • Place chick peas, tahini, lemon juice, olive oil, garlic powder, salt & cumin in food processor.
  • Pulse until smooth.
  • Taste & add seasonings as needed. If mixture is too thick you can add some of the reserved liquid.
  • Place hummus onto a serving platter.
  • Garnish with addtional olive oil & freshly snipped parsley.
  • This is great served with radishes, carrots, red pepper strips, pickles and toasted pita bread.
  • Tahini, which is a sesame seed paste, can usualy be found in grocery stores in the international foods section. A friend of mine uses peanut butter in place of it with satisfying results.

BLACK-EYED-PEA HUMMUS



BLACK-EYED-PEA HUMMUS image

Categories     Condiment/Spread     Bean     Side

Yield 2.5 cups

Number Of Ingredients 9

1 cup dried black-eyed peas
1 garlic clove, finely chopped
1½ tablespoons plain Greek yogurt
2 tablespoons toasted black sesame seeds
1½ teaspoons kosher salt, plus extra if needed
½ teaspoon freshly ground black pepper
teaspoon ground cumin
¼ teaspoon ground caraway seeds
2 tablespoons extra-virgin olive oil

Steps:

  • 1. In a medium saucepan, add the black-eyed peas and enough cold water to cover the peas by 2 inches. Bring to a boil over high heat, reduce the heat to medium and simmer for 2 minutes. Turn off the heat and set aside for 1 hour. Set a fine-mesh sieve or colander in a medium bowl and drain the peas (reserve the cooking water). 2. In a food processor, combine the cooked black-eyed peas, garlic, yogurt, sesame seeds, 1½ teaspoons salt, the pepper, cumin and caraway, and ½ cup of the cooking liquid (or water). Process until smooth, adding more cooking liquid (or water) if needed. With the food processor running, gradually add the olive oil until combined. Taste and season with more salt, if needed.

PEA HUMMUS



Pea hummus image

Use cannellini beans, garlic and tahini in this quick, easy and healthy dip - perfect packed in kids' lunch boxes with pitta bread and veggies

Provided by Barney Desmazery

Categories     Lunch, Snack

Time 10m

Number Of Ingredients 8

200g cooked peas
1 garlic clove , crushed
1 tbsp tahini
squeeze of lemon
1 tbsp cooked cannellini beans , from a can
2 tbsp olive oil
strips of pitta bread , to serve
raw vegetable sticks, to serve

Steps:

  • Blitz all the ingredients together using a hand blender or food processor. Add 1-2 tbsp water, then blitz again. Transfer a portion to a pot and add to a lunchbox with pitta bread strips and veg sticks. Keep the rest chilled for up to 3 days.

Nutrition Facts : Calories 133 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium

WHOLEMEAL WRAPS WITH MINTY PEA HUMMUS & BEETROOT



Wholemeal wraps with minty pea hummus & beetroot image

This quick lunch option contains 3 of your 5-a-day and makes great fuel for exercise. Homemade wraps are easy to make and are much tastier than shop-bought.

Provided by Sara Buenfeld

Categories     Lunch

Time 16m

Number Of Ingredients 12

85g wholemeal self-raising flour , plus extra for dusting
1 tsp rapeseed oil
160g frozen peas , defrosted
1 lemon , ½ juiced, the other ½ cut into wedges (optional)
4 tbsp bio yogurt
1 large garlic clove
handful mint leaves
2 handfuls baby leaf salad
1 small red onion , finely sliced
2 large ready-cooked beetroots (160g), sliced
30g feta , crumbled
20g walnuts , chopped

Steps:

  • For the wraps, tip the flour into a small bowl and roughly rub in the oil. Add 60ml warm water and bring together with your hands to make a soft dough. Cut in half, then roll out each piece on a floured surface as thinly as you can to make a round that will cover the base of a large frying pan. Heat the frying pan, then cook the wraps for about 2 mins each side - there's no need for extra oil. Take care not to make them crisp as they need to remain pliable.
  • For the filling, blitz the peas, lemon juice, 2 tbsp yogurt, garlic and most of the mint using a food processor or hand blender to make a thick purée. Spread over the wraps, then pile on the salad leaves, onion and beetroot. Dollop on the remaining yogurt and scatter over the feta, walnuts and remaining mint. Serve with lemon wedges for squeezing over, if you like.

Nutrition Facts : Calories 464 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 20 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 1.1 milligram of sodium

ENGLISH PEA HUMMUS



English Pea Hummus image

Though the healthful and now mainstream Middle Eastern dip we know as hummus typically includes chickpeas and sesame tahini, this adaptation contains neither. Rather, its similarly smooth texture comes from the natural starch and protein of the English pea. In the summer, I make a variation of this using blanched field peas of any variety, and I substitute thyme for the spring herbs and fresh garlic in place of the early green garlic of spring.

Provided by Steven Satterfield

Yield 1 1/2 cups

Number Of Ingredients 8

Kosher salt: 1 cup, plus 1/2 teaspoon or more to taste
2 cups fresh shelled English peas (about 2 pounds unshelled)
1 stalk green garlic, chopped (or 1 small garlic clove, chopped)
2 tablespoons fresh mint leaves
1 tablespoon fresh chervil leaves
2 tablespoons lemon juice
6 tablespoons extra virgin olive oil
1/4 teaspoon freshly ground black pepper, plus more to taste

Steps:

  • In a large saucepan over high heat, bring 3 quarts water and 1/2 cup kosher salt to a boil. Prepare an ice bath of 3 quarts water and ice with 1/2 cup kosher salt stirred in until dissolved. Add the shelled English peas to the boiling water and cook until tender, 2 to 4 minutes. When sweet and tender, immediately remove the peas from the boiling water with a slotted spoon and transfer to the ice bath to stop the cooking. Let sit until the peas are fully cooled, 1 to 2 minutes, then drain.
  • Combine blanched peas, green garlic, mint, chervil, lemon, olive oil, 1/2 teaspoon salt, and the pepper in a food processor and puree until smooth. Taste for seasoning and adjust as needed. Serve with crudités or Crackers.

PEA-WASABI HUMMUS WITH WONTON CHIPS



Pea-Wasabi Hummus with Wonton Chips image

This takeoff on traditional hummus features Green Giant® frozen sweet peas and Progresso® chick peas, with some zip from wasabi paste. Served with homemade wonton chips, the flavorful dip is an easy party appetizer.

Provided by @MakeItYours

Number Of Ingredients 12

1 bag (12 oz) Green Giant™ Steamers™ frozen sweet peas
1 can (15 oz) Progresso™ chick peas (garbanzo beans), drained, rinsed
2 tablespoons vegetable oil
1 tablespoon toasted sesame oil
2 teaspoons wasabi paste
2 teaspoons chopped gingerroot
1/2 teaspoon salt
2 cloves garlic, finely chopped
2 tablespoons water
36 wonton skins (3 1/2-inch square)
Cooking spray
1/2 teaspoon coarse sea salt

Steps:

  • Cook peas as directed on bag for minimum cook time; drain.
  • In food processor, place cooked peas and remaining hummus ingredients except water. Cover; process with on-and-off pulses 10 to 15 times or until partially smooth. With food processor running, pour water through feed tube, processing 10 to 15 seconds or until smooth. (Add additional water for a thinner dip.) Transfer to serving bowl. Cover; refrigerate up to 1 day.
  • Heat oven to 375°F. Cut wonton skins diagonally in half. Place half of the skins on ungreased large cookie sheet. Spray with cooking spray; sprinkle with sea salt.
  • Bake 8 to 10 minutes or until golden brown and crisp. Transfer to serving platter. Repeat with remaining wonton skins. Serve hummus with chips.

SWEET PEA HUMMUS



SWEET PEA HUMMUS image

Categories     Mint

Number Of Ingredients 7

1/2 cup frozen peas
1 Tbsp. fresh basil
4 leaves fresh mint
2 Tbsp. tahini
2 Tbsp. nutritional yeast
1 clove garlic
1 Tbsp. extra virgin olive oil

Steps:

  • Combine all ingredients in food processor until desired consistency

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