A light, delicate spin on traditional hummus, this recipe features fresh, bright green spring peas, lemon, and a hint of garlic. —Gena Hamshaw
8 hours 15 minutes
1 hour 15 minutes
garbanzo beans, cooked
1 1/2 cups
green peas, lightly steamed (frozen is fine, but do steam before using
olive oil, plus extra
fresh herbs (like dill, parsley, or basil)--this is optional!
In This Recipe
If you’re cooking beans from scratch: Submerge 1 cup dry garbanzos in about 3 to 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 to 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!
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.