Thursday, January 19, 2012

Green Pea Hummus

Our sister-in-law makes green pea hummus for lots of get-togethers. It is so addictive that we had to give it a shot, too! It's different from regular hummus (such as this or this) because it has both a sweetness and a brightness that really shine.
Green Pea Hummus
16 ounce bag of organic green peas
1 1/4 tsp. cumin
1 1/4 tsp. coriander
4 tbsp. olive oil
zest from one lemon
3/4 cup fresh parsley, loosely packed
3 cloves of garlic
sea salt
cracked pepper
Pour the olive oil in a skillet over medium heat. Add the spices; toast until fragrant. Add the garlic in thick slices. Cook this for a minute -- watch the garlic because you for sure do not want to burn it! Defrost the green peas by putting them in a bowl and microwaving them for a minute. Now this stuff and everything else goes in the food processor. Pulse until all peas are thoroughly broken down and it is a regular-hummus-like consistency. Serve with olive-oil-fried toast (thin slices of baguette pan-fried in a little olive oil), whole wheat tortillas, or pita.


  1. I will test this tonight! Lindsey Lettvin

  2. Made this for lunch today (along with the recommended olive oil toasted baguette bread). Recipe was straightforward and simple to make. All of the measurements were spot on. At first it looked like a lot of parsley to add, but in retrospect, it was the right amount given the recipe called for a lot of peas. Surprised at the sweetness from the peas in but the lemon zest and cumin/coriander offset it nicely. Would be a good sauce over a bean fritter or something similiar.