I am always trying to get my kids to eat more veggies. I adore spring peas (and shhhh, I want them to, also!). Yes, they 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!
It only takes 6 ingredients (including salt) to make this recipe. In my humble opinion, the mint with the sweet peas makes this hummus pop! It’s such a fresh flavor, spring like flavor. I am making the executive decision to swap sesame tahini for pureed hemp seeds – since I didn’t have tahini on hand <grin>. Note: it does make for a coarser, not super smooth hummus.
Have you every had hemp seeds? I love Hemp Hearts! Try them as they are loaded with omega-3 fats, as well as protein and fiber. I toss them over salads, into chili, soups, as well as in oatmeal and yogurt. They are chewy and have a nutty flavor.
I love simple eats! Try my Minty Sweet Pea Hummus #recipe #simplecravingsrealfood Click To Tweet
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,