Ingredients
Directions
After soaking and draining the green peas, add them to a high-speed blender (see note) with remaining ingredients.
Puree until smooth, stopping to scrape down the blender as needed.
Taste and season more as desired. Serve.
Chef's Notes
Yield
about 3 cups
Avocado/Tahini
This hummus can be made with a combination of both avocado and tahini (using just 1 Tbsp tahini) or if you don’t have a ripe avocado on hand, you can use 2 Tbsp of tahini. Alternatively, you can use only avocado in this hummus, though I like the flavor that the touch of tahini adds to the puree.
Blender
This hummus works best blended in a high-speed blender because it will better pulverize the skins on the green peas. You can use a food processor for this recipe, it’s just that the hummus will not be as smooth and you may notice the flecks of green peas. If you have a Blendtec, use your Twister Jar for this one; it works beautifully.
Serving suggestions
Serve with crudites and whole-grain bread (pita, sliced baguette, flatbreads). Also try serving with precooked yellow or red potatoes, cut in half if small or in bite-size pieces if larger. If you’re an olive lover, try topping the hummus with sliced kalamata olives, or with an olive mix on the side.
Recipe by Dreena Burton adapted for WHOLE Life Club (WLC)
Ingredients
Directions
After soaking and draining the green peas, add them to a high-speed blender (see note) with remaining ingredients.
Puree until smooth, stopping to scrape down the blender as needed.
Taste and season more as desired. Serve.
