Best Sweet Pea Hummus Recipes

PEA HUMMUS

Pea Hummus image

The peas not only make this quick hummus a lovely green colour and add a little extra goodness, but they also give it a sweeter flavour. It's perfect for dipping fresh raw veggies and slices of pita bread. My trick to get hummus really thick and creamy is to use aquafaba (the liquid from the tin of chickpeas) instead of oil. It makes it velvety and fluffy without altering the taste.

Provided by Kate Hackworthy | Veggie Desserts

Time 5m

Number Of Ingredients 6

Ingredients

400 g (15 oz) can of chickpeas - not yet drained ((garbanzo beans))
150 g (1 cup) fresh or frozen peas
2 tbsp tahini
2 tsp lemon juice
1 clove of garlic (minced)
Pinch of salt and pepper

Steps:

Drain the chickpeas over a bowl to collect the liquid (aquafaba), then add the chickpeas to a blender or food processor.
Run the frozen peas under hot water to thaw, then also add them to the blender, along with the tahini, lemon juice, garlic salt and pepper as well as 4 tbsp of the aquafaba.
Blend for a few minutes until thick and creamy. You may need to scrape the sides down periodically. Add a little more aquafaba if necessary to get it a thick and creamy consistency.

Nutrition Facts : Calories 63 kcal, Carbohydrate 8 g, Protein 3 g, Fat 2 g, Sodium 3 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

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

Ingredients

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

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

Ingredients

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.