GREEN PEA HUMMUS, TEA BREEZE CARROTS, BLACK OLIVE SOIL AND TZATZIKI
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.
ENGLISH PEA HUMMUS
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
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 & ARTICHOKE HUMMUS
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
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
ARTICHOKE HUMMUS
Steps:
- In a food processor, combine chickpeas, artichokes, and tahini and blend.
- Slowly add olive oil, garlic, and lemon juice.
- Blend to a smooth consistency. If artichoke hummus is too thick, add 1 tablespoon of chickpea liquid at a time until desired consistency.
Nutrition Facts : Calories 117 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 5 g, Protein 4 g, SaturatedFat 1 g, Sodium 24 mg, Sugar 2 g, Fat 6 g, ServingSize 1 1/2 cups (12 servings), UnsaturatedFat 0 g
BLACK-EYED PEA HUMMUS
Hummus is one of those crowd-pleasing dips that I love to serve as a healthy option. My recipe is Low Country-ified, of course, with black-eyed peas instead of the traditional chickpeas. I like to save a handful of black-eyed peas to garnish the top for a pretty presentation.
Provided by Kardea Brown
Categories appetizer
Time 25m
Yield 2 1/2 cups hummus
Number Of Ingredients 14
Steps:
- Set aside some black-eyed peas for garnish.
- With the motor of a food processor running, drop the garlic through the food chute until minced. Add the remaining black-eyed peas and olive oil and puree until a smooth, powder-like mixture forms.
- While the processor is running, add the ice cubes (this helps prevent it from becoming too thick), tahini, House Seasoning and lemon juice. Blend for about 4 minutes. Check, and if the consistency is too thick, add a little hot water. Blend until extra-smooth.
- Spoon the hummus into a bowl and make an indention in the top. Drizzle with olive oil and garnish with the reserved black-eyed peas and a little House Seasoning. Serve with the warmed pita wedges and veggies.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
FRESH PEA HUMMUS
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
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
SPINACH & ARTICHOKE HUMMUS RECIPE BY TASTY
Here's what you need: chickpeas, baby spinach, artichoke hearts, garlic, tahini sauce, lemon juice, salt, black pepper, extra virgin olive oil
Provided by Jordan Kenna
Categories Snacks
Yield 4 servings
Number Of Ingredients 9
Steps:
- Add chickpeas, spinach, artichoke hearts, garlic, tahini, lemon juice, and seasonings to the bowl of a 2-quart food processor. Blend until smooth.
- While blending, slowly add in the olive oil until hummus is creamy and smooth.
- Garnish with a few leaves of spinach, additional chopped artichoke hearts, and a drizzle of olive oil.
- Enjoy!
Nutrition Facts : Calories 283 calories, Carbohydrate 30 grams, Fat 14 grams, Fiber 9 grams, Protein 11 grams, Sugar 5 grams
HUMMUS WITH ARTICHOKES
The base hummus recipe is one of my favorite recipes from Mark Bittman's, How To Cook Everything. One day I realized that I didn't have enough olive oil so used the oil from a jar of marinated artichoke hearts. My husband loved it so the next time I added some artichoke as well as the oil to the recipe. We like this combination and hope others do as well! This is excellent with crostini.
Provided by Diplo-mom
Categories Spreads
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place everything except water and olive oil in the container of a food processor and beginn to process; add water and olive oil as needed to make a smooth puree.
- Taste and add more garlic, salt, lemon juice, or cumin as needed.
- Serve, drizzled with a little olive oil and sprinkled with a bit of cumin.
Nutrition Facts : Calories 226.9, Fat 14.8, SaturatedFat 2.1, Sodium 201.7, Carbohydrate 19.7, Fiber 4.7, Sugar 0.3, Protein 6.2
ARTICHOKES AND HUMMUS DIP
Subtly lemon-garlic flavored artichokes served with a refreshing chickpea and vegetable dip. Surprisingly filling and extremely easy! Use the artichokes to scoop up dip and enjoy!
Provided by Sally
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 45m
Yield 2
Number Of Ingredients 12
Steps:
- Pour enough water into a pot with a steamer insert to reach about 2 inches deep. Add 1 smashed garlic clove and half a lemon to the water. Put steamer insert into the pot and bring water to a boil. Arrange artichokes in the steamer insert and place a lid on the pot. Steam artichokes until a knife easily pierces the bottom of the largest artichoke, 30 to 45 minutes.
- Blend olive oil, cumin, sugar, lemon juice, and a pinch of sea salt in a blender until smooth. Add green bell pepper and tomato; blend until smooth, about 1 minute. Pour chickpeas and yogurt into the blender; blend thoroughly. Thicken dip with more yogurt, if desired. Season with sea salt; serve with the steamed artichokes.
Nutrition Facts : Calories 621.3 calories, Carbohydrate 77.6 g, Cholesterol 1.8 mg, Fat 31.4 g, Fiber 24.8 g, Protein 19.6 g, SaturatedFat 4.6 g, Sodium 852.6 mg, Sugar 10.3 g
More about "pea artichoke hummus recipes"
ARTICHOKE HUMMUS RECIPE - THECHALKBOARDMAG.COM
From thechalkboardmag.com
CREAMY EDAMAME AND PEA HUMMUS - JUST A TASTE
From justataste.com
ARTICHOKE HUMMUS - SLENDER KITCHEN
From slenderkitchen.com
ROASTED PARSNIP & ARTICHOKE HUMMUS (PALEO, AIP)
From eathealthrive.ca
ARTICHOKE HUMMUS RECIPE | CDKITCHEN.COM
From cdkitchen.com
PEA & ARTICHOKE HUMMUS | RECIPE | BBC GOOD FOOD RECIPES, …
From pinterest.co.uk
GREEN PEA HUMMUS RECIPE - HAPPY FOODS TUBE
From happyfoodstube.com
PEA & ARTICHOKE HUMMUS – RUDE
From my.therudeworkout.com
PEA & ARTICHOKE HUMMUS – RUDE
From my.therudeworkout.com
PALEO ARTICHOKE PESTO HUMMUS - BITES OF WELLNESS
From bitesofwellness.com
GARDEN PEA HUMMUS • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
ARTICHOKE HEART HUMMUS WITH CHICK PEAS - EATING FOR YOUR HEALTH
From eatingforyourhealth.org
PEA HUMMUS - VEGGIE DESSERTS - EASY VEGAN DIP RECIPE
From veggiedesserts.com
EASY ARTICHOKE HUMMUS RECIPE | THE BEST HEALTHY DIP | VEGAN
From feedmephoebe.com
ARTICHOKE HUMMUS | AMY MYERS MD
From amymyersmd.com
EASY ARTICHOKE HUMMUS (SO CREAMY!) | VANILLA AND BEAN
From vanillaandbean.com
ARTICHOKE HUMMUS – CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
DELICIOUS ARTICHOKE HUMMUS – PALOUSE BRAND
From palousebrand.com
FIVE-MINUTE PEA PURéE / PEA HUMMUS (W/ FROZEN PEAS ... - BOWL OF …
From bowlofdelicious.com
PEA & ARTICHOKE HUMMUS - MOTHER'S RECIPE
From hotels-solo.blogspot.com
ARTICHOKE AND ROASTED GARLIC HUMMUS - CREATIVE CULINARY
From creative-culinary.com
BASIL & PEA HUMMUS - GLOW BY MARLOWE
From mariamarlowe.com
FRESH PEA HUMMUS RECIPE | MYRECIPES
From myrecipes.com
ARTICHOKE HUMMUS - BLOSSOM AND FINN
From blossomandfinn.com
QUICK & EASY SPLIT PEA HUMMUS DIP | WINDY CITY DINNER FAIRY
From windycitydinnerfairy.com
SPINACH AND ARTICHOKE HUMMUS RECIPE – PALOUSE BRAND
From palousebrand.com
BLACK EYED PEA HUMMUS RECIPE - HEALTHY RECIPES
From thegraciouspantry.com
PURPLE PEA HUMMUS • THE APRIL BLAKE - SOUTHERN RECIPES
From theaprilblake.com
ARTICHOKE & ROASTED GARLIC HUMMUS - SCRUMPTIOUS SHENANIGANS
From scrumptioushenanigans.com
ARTICHOKE BEAN AND BASIL HUMMUS - A HEALTHY HUNGER
From ahealthyhunger.com
SMOKY FIELD PEA HUMMUS RECIPE | SOUTHERN LIVING
From southernliving.com
GREEN PEA HUMMUS RECIPES - COOKEATSHARE
From cookeatshare.com
ARTICHOKE HUMMUS | MY HEART BEETS
From myheartbeets.com
SMOKY BLACK EYED PEA HUMMUS - THIS MESS IS OURS
From thismessisours.com
PEA & ARTICHOKE HUMMUS - MIDDLE EASTERN RECIPES
From fooddiez.com
PEA AND ARTICHOKE TOASTS | BETTER HOMES & GARDENS
From bhg.com
PEA & ARTICHOKE HUMMUS RECIPE
From recipecialist.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love