As of late I’ve been on a huge hummus kick. Ever since I read a recipe for Roasted Carrot Hummus on the blog Choosing Raw, I’ve become obsessed with blending chickpeas with various veggies and spices to create a whole new flavor profile with each batch.
I grew up in a mayo-obsessed home and, admittedly, I still love it, but once my husband and I decided to start eating healthier I realized I needed to moderate my affection for mayo. For a while I stopped eating sandwiches, because what is a sandwich without mayo? I tried some of the healthier “mayos” and was absolutely disgusted, and I thought my sandwich eating days were over. That is, until I started putting hummus on everything. It’s totally different from mayo, so I don’t fall into the comparison trap. It adds the flavor and smooth texture to sandwiches, pitas, and wraps that I was missing!
Today I have a recipe for Curried Sweet Pea Hummus. Really, it’s lightly curried so that it’s a little exciting, but you can still taste the sweetness of the peas and the flavor of whatever you decide to pair it with. I have it pictured with pita which makes a great appetizer or a snack. Later this week I’ll be posting a recipe for Spicy Spring Garden Pitas.
If you love hummus as much as I do, you can also check out my recipe for Butternut Hummus!
- 2 C peas (fresh or frozen thawed)
- 1 15 oz can garbanzo beans
- 1 C cilantro leaves
- 3 medium garlic cloves
- ⅛ C tahini
- ⅛ C olive oil
- 2 Tbsp plus 1 tsp lemon juice
- 2 Tbsp honey or agave
- 1½ tsp cumin
- ¾ tsp Himalayan pink salt
- ⅛ tsp cayenne (optional)
- ⅛ tsp black pepper
- Combine all of your ingredients in a food processor.
- Process on the “puree” setting until your hummus is smooth.
- Enjoy! So easy!
adina says
Oh, I love hummus too and am experimenting a lot. I never made it with peas though, I definitely have to soon.
Rachel says
Adina- I’ll have to checkout your blog to see what hummus creations you’ve come up with!
Kirsten says
Rachel,
In summer I switch to ‘it’s too hot to cook’ mode and my usual meal involves a bed of hummus and whatever’s ready in the garden or in the farm share box chopped up on top, scooped up with pita bread or pita chips. This summer I’ve branched out and have been throwing the farm share on the grill–and again I turn to hummus as a condiment to grilled veggies.
Thanks for a fresh idea for my peas!
Rachel says
I just love hummus and I’ve recently been getting into how versatile it is with taking on different flavors.