Green Pea Hummus Recipes

GREEN PEA HUMMUS RECIPE

Green Pea Hummus Recipe image

Lighter, fresher, and just a little bit yuppier than the chickpea and tahini-based original, Green Pea Hummus is like the Pinkberry of the hummus world.

Provided by J. Kenji López-Alt

Categories Appetizer Snack Appetizers and Hors d'Oeuvres Hummus Ingredient

Time 5m

Number Of Ingredients 5

Ingredients

1 pound frozen baby sweet peas, thawed
1/4 cup extra-virgin olive oil
1 garlic clove, grated on microplane grater or pressed through garlic press
2 tablespoon juice from one lemon
salt and freshly cracked black pepper

Steps:

Set aside 1/4 cup peas for garnish. Place remaining peas, olive oil, garlic, and lemon juice in bowl of food processor and process until smooth puree is formed, scraping down sides as necessary, about 30 seconds total.
Transfer hummus to serving bowl, sprinkle with remaining whole peas, drizzle with additional extra-virgin olive oil, and serve with crostini or pita bread.
For Green Pea Hummus with Mint and Feta: Follow directions for Green Pea Hummus adding 1/2 cup of chopped fresh mint leaves and 2 ounces crumbled feta cheese along with other ingredients to food processor in step 1. Serve garnished with additional chopped mint and crumbled feta.
For Green Pea Hummus with Black Pepper and Pecorino Romano: Follow directions for Green Pea Hummus adding 1 ounce of grated Pecorino Romano and extra 1 teaspoon coarsely cracked black pepper along with other ingredients to food processor in step 1. Grate additional cheese and crack additional pepper over bowl before serving. This Recipe Appears In Serious Entertaining: A Grilled Pizza Party

Nutrition Facts : Calories 109 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, Sodium 75 mg, Sugar 3 g, Fat 7 g, ServingSize about 2 cups, UnsaturatedFat 0 g

GREEN OLIVE HUMMUS

Green Olive Hummus image

Ordinary hummus gets an upgrade with green olives in the puree.

Provided by Food Network Kitchen

Time 15m

Yield 2 1/2 cups

Number Of Ingredients 9

Ingredients

1 large clove garlic
1 1/2 cups pitted large green olives packed in oil (7 1/2 ounces), such as Cerignola
One 15-ounce can chickpeas, rinsed and drained
1/4 cup olive oil
1/4 cup parsley leaves
1/4 teaspoon ground cumin
Juice of 1/2 lemon
Kosher salt
Pita chips, crackers or crudites, for serving

Steps:

Pulse the garlic in a food processor. Add the olives and chickpeas and pulse until a chunky paste starts to form.
With the motor running, drizzle in the oil. Add the parsley, cumin and lemon juice. Season with salt. Pulse to combine, scraping down the sides.
Transfer the hummus to a bowl. Serve with pita chips, crackers or crudites.

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

Ingredients

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.

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

Ingredients

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

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

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Cook the frozen peas in boiling water according to package instructions. When ready, drain and cool the peas under running cold water.
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