Sweet Pea Hummus Recipes

SWEET PEA HUMMUS

Steps:

• Mince garlic cloves in the food processor or by hand. Add to food processor with lemon juice.
• Drain and rinse chickpeas and sweet peas.
• Add the chickpeas and the peas to the food processor with the tahini. Begin processing for 30 seconds or so and then begin drizzling in olive oil and water. Blend until smooth.
• Add salt and blend until combined. Add water one tablespoon at a time to thin the consistency of the hummus if desired.
• Taste and adjust salt as necessary.

SWEET PEA HUMMUS

Steps:

• Combine all ingredients in a food processor and blend.
• Add water slowly as needed to create a smooth consistency.
• You may need to stop the food processor and scrape down the sides a few times to be sure that all ingredients are incorporated.

PEA HUMMUS

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.

FRESH PEA HUMMUS

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.

SPICED SWEET ROASTED RED PEPPER HUMMUS

Steps:

• In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
• Sprinkle the hummus with the chopped parsley before serving.

ENGLISH PEA HUMMUS

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.

SWEET POTATO "HUMMUS"

Steps:

• Scoop sweet potato flesh into a bowl. Let cool to room temperature.
• Add tahini and garlic to the sweet potatoes. Season with salt, cumin, chipotle, and cayenne. Drizzle in 1 tablespoon olive oil and lemon juice. Mash until hummus reaches desired smoothness. Add water to lighten the texture; whisk in 1 tablespoon at a time.
• Cover with plastic wrap and refrigerate for at least 2 hours.
• Taste and adjust seasonings as desired. Transfer hummus to a serving bowl. Drizzle remaining olive oil, Aleppo pepper, and parsley over the top.

BLACK-EYED PEA HUMMUS

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.