SPRING PEA n MINT HUMMUS
It was one of those times when I was so hungry I needed food fast yet I have zero desire for fast food. (You have crazy gotta-eat-now longings sometimes right?) I was craving hummus and armed with a massive Costco size bag of frozen peas and a new jar of tahini I decided to blast up a quick batch of hummus. What resulted made me put pen to paper to record my creation so I could share it with you. Since then I've made it many times and its won rave reviews so I had to get it uploaded here. It’s truly super easy to make (I always like that) and just delicious (I like that too).
If you make it please and post your picture on Facebook or Instagram please tag me. I love seeing your creations and innovations.
INGREDIENTS:
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
DIRECTIONS:
TO SERVE: a colorful variety of veggie slabs, endive leaves, Mary’s crackers…
TERI’S TIPS:
It was one of those times when I was so hungry I needed food fast yet I have zero desire for fast food. (You have crazy gotta-eat-now longings sometimes right?) I was craving hummus and armed with a massive Costco size bag of frozen peas and a new jar of tahini I decided to blast up a quick batch of hummus. What resulted made me put pen to paper to record my creation so I could share it with you. Since then I've made it many times and its won rave reviews so I had to get it uploaded here. It’s truly super easy to make (I always like that) and just delicious (I like that too).
If you make it please and post your picture on Facebook or Instagram please tag me. I love seeing your creations and innovations.
- Salad topper, appetizer, dip, snack, filling
- Prep time: 10 minutes
- Plant-strong/Vegan, Soy, Nut and Gluten-free
- Makes: approx 2 cups
INGREDIENTS:
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
DIRECTIONS:
- 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…
TERI’S TIPS:
- 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.