I am always trying to get my kids to eat more veggies. I adore spring peas (and I want them to, also!). Yes, peas are starchy and comforting, but they are sweet, too. Plus, the petite ones are a tender, delicate accompaniment in many dishes. I’ll put my nutrition geek hat on for a minute — they are a good source of fiber, as well as vitamins A and C.
I am using frozen petite peas in my hummus making venture today. I adapted a recipe from renowned chef, Gale Gand as I recently attended a Facebook LIVE cooking event hosted by 30seconds with her. It was AMAZZZZING! I’ve made hummus with other beans, but never with peas. This will be fun!
Minty Sweet Pea Hummus
Makes 2 cups (serves 4 – 1/2 cup servings each)
16 ounces frozen petite sweet peas, thawed
2 cloves fresh garlic, peeled
4 large mint leaves
1/4 cup extra-virgin olive oil
1/4 cup hemp seeds, ground in a small food processor or by hand with mortar and pestle
1 large dash sea salt
Put all ingredients into a food processor or blender. Pulse to desired consistency.
Serve as a spread on toast points or rice cakes or as a dip with crackers, baby carrots or cucumbers.
Store leftovers in the fridge for up to a week. It tastes even better after it sits for a bit as the flavors blend together nicely.
Enjoy eating simply,