Green Pea Hummus Recipes

PEA HUMMUS

Steps:

• Drain the chickpeas over a bowl to collect the liquid (aquafaba), then add the chickpeas to a blender or food processor.
• Run the frozen peas under hot water to thaw, then also add them to the blender, along with the tahini, lemon juice, garlic salt and pepper as well as 4 tbsp of the aquafaba.
• Blend for a few minutes until thick and creamy. You may need to scrape the sides down periodically. Add a little more aquafaba if necessary to get it a thick and creamy consistency.

GREEN PEA HUMMUS RECIPE

Steps:

• Set aside 1/4 cup peas for garnish. Place remaining peas, olive oil, garlic, and lemon juice in bowl of food processor and process until smooth puree is formed, scraping down sides as necessary, about 30 seconds total.
• Transfer hummus to serving bowl, sprinkle with remaining whole peas, drizzle with additional extra-virgin olive oil, and serve with crostini or pita bread.
• For Green Pea Hummus with Mint and Feta: Follow directions for Green Pea Hummus adding 1/2 cup of chopped fresh mint leaves and 2 ounces crumbled feta cheese along with other ingredients to food processor in step 1. Serve garnished with additional chopped mint and crumbled feta.
• For Green Pea Hummus with Black Pepper and Pecorino Romano: Follow directions for Green Pea Hummus adding 1 ounce of grated Pecorino Romano and extra 1 teaspoon coarsely cracked black pepper along with other ingredients to food processor in step 1. Grate additional cheese and crack additional pepper over bowl before serving. This Recipe Appears In Serious Entertaining: A Grilled Pizza Party

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.

GREEN PEA HUMMUS DIP

Steps:

• Add the peas to a pan of boiling water and simmer for 3 minutes.
• Drain the peas and put in a food processor along with all the other ingredients; mix well until a paste is formed.
• Season with sea salt and black pepper according to taste.
• Serve the green pea hummus in a dipping bowl, form a small hole in the centre of the mixture and add a tablespoon of olive oil and lightly dust with chili powder.

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.