Sugar snaps, english peas and sweet peas have shown up in abundance at the Santa Fe Farmer’s Market in the past 3 weeks. Christine Curran turns them into a Sweet Pea Hummus.
By Christine Curran
Sugar snaps, english peas and sweet peas have shown up in abundance at the Santa Fe Farmer’s Market in the past 3 weeks. While most often these sweet peas are consumed on our back from the market because they are so crisp and fresh…those who made it to the kitchen counter inspired me to create an old favorite of mine. Sweet Pea Hummus.
While most people are well versed with the traditional Chickpea Hummus recipe, Sweet Pea Hummus adds a subtle sweetness to the mix that will have you hooked after your first taste. It is great as a dip for vegetables, breads and crackers, or you can spread it on sandwich bread and join it with sprouts and grilled veggies. There is a freshness to this hummus that keeps you feeling light in the heat of the summer months.
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Sweet Pea Hummus
- Total Time: 15 minutes
- Yield: 4 1x
Description
This Sweet Pea Hummus is perfect for a light summertime dip, or on a sandwich with grilled vegetables and sprouts.
Ingredients
- 1 cup chickpeas (cooked or canned)
- 1 cup sweet peas or english peas (fresh and removed from their shell, or frozen and brought to room temp.)
- 3–5 cloves of roasted garlic
- 1 tablespoon tahini
- 1 tablespoon fresh lemon juice
- 1 teaspoon cumin powder
- water
- salt to taste
Instructions
- 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.
- Prep Time: 15 mins
I love every kind of hummus, this is new to me but so irresistible!
Thanks Giulia! I hope you get to try it out.
Christine
What a great combination of flavours! Love it!
Thanks Jess. The peas really add something special to the recipe. It is good!