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!

Curried Sweet Pea Hummus

Yield: 6

Prep Time: 10 minutes

Total Time: 10 minutes

Curried Sweet Pea Hummus is a mildly spicy & sweet alternative to mayo that's bursting with spring flavor, and it's so easy to make!

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Ingredients

• 2 C peas (fresh or frozen thawed)
• 1 15 oz can garbanzo beans
• 1 C cilantro leaves
• 3 medium garlic cloves
• 1/8 C tahini
• 1/8 C olive oil
• 2 Tbsp plus 1 tsp lemon juice
• 2 Tbsp honey or agave
• 1 1/2 tsp cumin
• 3/4 tsp Himalayan pink salt
• 1/8 tsp cayenne (optional)
• 1/8 tsp black pepper

Instructions

1. Combine all of your ingredients in a food processor.
2. Process on the “puree” setting until your hummus is smooth.
3. Enjoy! So easy!