This pastel green pea hummus is made with spring peas, chickpeas, and lemon for a lighter, sweeter variation of vegan hummus. Serve with fresh seasonal vegetables and strawberries to make a beautiful spring mezze.
Course Appetizer
Cuisine Vegan
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Total Time 10 minutesminutes
Ingredients
250grams / 1 cupsoft cooked chickpeas, or canned
150grams / 1 cupthawed or fresh green peas
2tablespoonstahini
2tablespoonsolive or sesame oil
Juiceof one lemon ~ 3 tablespoons
1clovegarlic
½teaspooncayenne pepperto taste
Sea saltto taste
Black pepperto taste
Spring Mezze
½large english cucumber, sliced
3carrots, cut into sticks
250grams / 2 cupsstrawberries
Small bunchgreen asparagus*
1bunchradishes
Crackers
Instructions
To make the hummus, add everything except the oil to the base of a food processor fitted with the blade attachment. Mix on high for a couple of minutes, or until mostly smooth. Add the oil in a slow stream while blending, until incorporated, and then blend on high until the hummus is completely smooth.
Place the hummus into a bowl, top with a little more oil and pepper, and serve with the spring mezze ingredients or simply with naan.
Notes
* To steam the asparagus, trim the ends and then place the asparagus into a pot with a few centimetres of boiling water for a minute or two, until bright green but still snappy.