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Author Notes: A light, delicate spin on traditional hummus, this recipe features fresh, bright green spring peas, lemon, and a hint of garlic. - Gena Hamshaw
- 2 cups garbanzo beans, cooked
- 1 1/2 cups green peas, lightly steamed (frozen is fine, but do steam before using
- 3 tablespoons sesame tahini
- 1/2 teaspoon sea salt
- 2-3 tablespoons lemon juice
- 1 teaspoon chopped garlic
- 1 tablespoon olive oil, plus extra
- 2 teaspoons lemon zest
- 2 tablespoons fresh herbs (like dill, parsley, or basil)--this is optional!
- If you’re cooking beans from scratch: submerge 1 cup dry garbanzos in about 3-4 cups water and let soak overnight. The next day, rinse beans and submerge in a few inches cold water. Bring water to a boil, and simmer beans for 45-75 minutes, or until beans are tender. Salt the water at this point if you wish to, and let beans sit and absorb salt. When ready to use, drain beans, which will be ready to use.
- Place beans, peas, tahini, lemon juice, sea salt, and garlic into a food processor or high speed blender. Pulse to combine a few times, and blend at a regular speed. With the motor running, drizzle in 1 tbsp olive oil and keep blending until ingredients are creamy and smooth. You can add a little extra olive oil or water if the mixture is too thick.
- Taste the hummus and adjust seasonings to taste. Pulse in lemon zest and herbs, if using. Serve, enjoy, and look forward to more seasonal hummus recipes to come!
- This recipe is a Community Pick!
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