This Sweet Pea Hummus is creamy and a touch sweet thanks to the peas – without a large amount of oil like traditional hummus recipes.
With fall and winter come lots of get-togethers. I am always stumped when thinking about what to bring that will match the rest of the food at a party. In a time crunch, I want something easy that I can put together from items I have in my pantry in less than 10 minutes. An appetizer is always a safe bet, but I love to mix up the traditional hummus and veggie plate with some special touches.
- 3 garlic cloves
- 3 tablespoons lemon juice
- 1 15 ounce can chickpeas
- 1 13 ounce can sweet peas, drained
- 1/4 cup tahini
- 4 tablespoons olive oil
- 4 tablespoons water
- 1/4 teaspoon salt
- Mince garlic cloves in the food processor or by hand. Add to food processor with lemon juice.
- Drain and rinse chickpeas and sweet peas.
- Add the chickpeas and the peas to the food processor with the tahini. Begin processing for 30 seconds or so and then begin drizzling in olive oil and water. Blend until smooth.
- Add salt and blend until combined. Add water one tablespoon at a time to thin the consistency of the hummus if desired.
- Taste and adjust salt as necessary.
Not only did I sneak some additional legumes into my traditional hummus recipe, I served this hummus with tortilla chips, sliced carrots, and celery. It’s the perfect plate packed with vegetables to munch on when surrounded with holiday foods.