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!