I was craving hummus and armed with a massive Costco size bag of frozen peas and a new jar of tahini so I decided to blast up a batch of hummus. What resulted made me put pen to paper to record my creation so I could share it with you asap.
It’s truly super easy (I always like that) and just delicious (I like that too). Having hummus around is an essential for me and I always find home-made is to much better. And once you make it yourself - with a great recipe of course - you'll feel this way too. Now to get started...
- Salad topper, appetizer, dip, snack, filling
- Prep time: 10 minutes
- Plant-strong/Vegan, Soy, Nut and Gluten-free
- Makes: approx 2 cups
2 cups frozen peas, slightly defrosted, or sub with fresh, shelled peas
½ small onion, roughly chopped
3 cloves garlic, minced
¼ cup tightly packed fresh mint (a drop of essential oil is great too)
¼ cup tahini paste
Juice ½-1 lemon, approx 3 -4 tbsp as desired (I like the fresh lemon taste so am heavy handed
2 tbsp quality olive oil
Freshly ground pepper and sea salt, to taste, plus a dash cayenne
GARNISH: fresh herbs like additional mint, chives, tarragon, or lemon balm
- Measure all the ingredients except the olive oil into a food processor or high speed blender and blast until creamy.
- Drizzle in the olive oil with the processor/blender running until its completely emulsified. Taste adjusting seasoning if needed
- Transfer to a serving bowl or glass storage container if serving later. I love to top it with cayenne, black pepper, lemon zest and a drizzle of Maison Orphee lemon infused olive oil. Garnish as desired.
TO SERVE: a colorful variety of veggie slabs, endive leaves, Mary’s crackers…
- I found this dip at its best enjoyed the same day or one day later max and it’s especially great really cold.
- Add organic lemon zest and additional spice like dried chili flakes to amp up the intrigue if you like.
- This makes a great filling for sandwiches as well as endive leaves, and baby cucumber and zucchini hollowed out.