FRESH PEA HUMMUS
Mash these peas up for a nice spread to have with pita or crudites.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Bring a small pot of salted water to a boil. Add peas; cook until tender, about 2 minutes. Drain; run under cold water.
- In food processor, pulse peas, cilantro, tahini, lemon juice, garlic, and cumin 30 to 40 seconds. Season with salt.
Nutrition Facts : Calories 74 g, Fat 4 g, Fiber 2 g, Protein 3 g, Sodium 98 g
PEA HUMMUS
The peas not only make this quick hummus a lovely green colour and add a little extra goodness, but they also give it a sweeter flavour. It's perfect for dipping fresh raw veggies and slices of pita bread. My trick to get hummus really thick and creamy is to use aquafaba (the liquid from the tin of chickpeas) instead of oil. It makes it velvety and fluffy without altering the taste.
Provided by Kate Hackworthy | Veggie Desserts
Categories Dips and Spreads
Time 5m
Number Of Ingredients 6
Steps:
- Drain the chickpeas over a bowl to collect the liquid (aquafaba), then add the chickpeas to a blender or food processor.
- Run the frozen peas under hot water to thaw, then also add them to the blender, along with the tahini, lemon juice, garlic salt and pepper as well as 4 tbsp of the aquafaba.
- Blend for a few minutes until thick and creamy. You may need to scrape the sides down periodically. Add a little more aquafaba if necessary to get it a thick and creamy consistency.
Nutrition Facts : Calories 63 kcal, Carbohydrate 8 g, Protein 3 g, Fat 2 g, Sodium 3 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
PEA HUMMUS
Use cannellini beans, garlic and tahini in this quick, easy and healthy dip - perfect packed in kids' lunch boxes with pitta bread and veggies
Provided by Barney Desmazery
Categories Lunch, Snack
Time 10m
Number Of Ingredients 8
Steps:
- Blitz all the ingredients together using a hand blender or food processor. Add 1-2 tbsp water, then blitz again. Transfer a portion to a pot and add to a lunchbox with pitta bread strips and veg sticks. Keep the rest chilled for up to 3 days.
Nutrition Facts : Calories 133 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
ENGLISH PEA HUMMUS
Though the healthful and now mainstream Middle Eastern dip we know as hummus typically includes chickpeas and sesame tahini, this adaptation contains neither. Rather, its similarly smooth texture comes from the natural starch and protein of the English pea. In the summer, I make a variation of this using blanched field peas of any variety, and I substitute thyme for the spring herbs and fresh garlic in place of the early green garlic of spring.
Provided by Steven Satterfield
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- In a large saucepan over high heat, bring 3 quarts water and 1/2 cup kosher salt to a boil. Prepare an ice bath of 3 quarts water and ice with 1/2 cup kosher salt stirred in until dissolved. Add the shelled English peas to the boiling water and cook until tender, 2 to 4 minutes. When sweet and tender, immediately remove the peas from the boiling water with a slotted spoon and transfer to the ice bath to stop the cooking. Let sit until the peas are fully cooled, 1 to 2 minutes, then drain.
- Combine blanched peas, green garlic, mint, chervil, lemon, olive oil, 1/2 teaspoon salt, and the pepper in a food processor and puree until smooth. Taste for seasoning and adjust as needed. Serve with crudités or Crackers.
HUMMUS
This creamy, rich hummus is made using just five ingredients and is ready in 10 minutes. Serve with crunchy seasonal veg or warm pitta breads
Provided by Esther Clark
Categories Lunch, Snack
Time 10m
Number Of Ingredients 6
Steps:
- Thoroughly rinse the chickpeas in a colander under cold running water. Tip into the large bowl of a food processor along with 60ml of the oil and blitz until almost smooth. Add the garlic, lemon and tahini along with 30ml water. Blitz again for about 5 mins, or until the hummus is smooth and silky.
- Add 20ml more water, a little at a time, if it looks too thick. Season and transfer to a bowl. Swirl the top of the hummus with the back of a dessert spoon and drizzle over the remaining oil. Serve with crunchy crudités and toasted pitta bread, if you like.
Nutrition Facts : Calories 380 calories, Fat 28 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.01 milligram of sodium
BLACK-EYED PEA HUMMUS
Hummus is one of those crowd-pleasing dips that I love to serve as a healthy option. My recipe is Low Country-ified, of course, with black-eyed peas instead of the traditional chickpeas. I like to save a handful of black-eyed peas to garnish the top for a pretty presentation.
Provided by Kardea Brown
Categories appetizer
Time 25m
Yield 2 1/2 cups hummus
Number Of Ingredients 14
Steps:
- Set aside some black-eyed peas for garnish.
- With the motor of a food processor running, drop the garlic through the food chute until minced. Add the remaining black-eyed peas and olive oil and puree until a smooth, powder-like mixture forms.
- While the processor is running, add the ice cubes (this helps prevent it from becoming too thick), tahini, House Seasoning and lemon juice. Blend for about 4 minutes. Check, and if the consistency is too thick, add a little hot water. Blend until extra-smooth.
- Spoon the hummus into a bowl and make an indention in the top. Drizzle with olive oil and garnish with the reserved black-eyed peas and a little House Seasoning. Serve with the warmed pita wedges and veggies.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
CHICKPEA HUMMUS
This is a great recipe that can be made in minutes. It's makes for an easy lunch served with pita chips and raw veggies.
Provided by Veggie Girl.
Categories Lunch/Snacks
Time 5m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Place everything in a food processor and blend together.
- Add water until hummus is slightly less thick then desired, as it will thicken in the refrigerator.
- Chill for about an hour.
GREEN PEA HUMMUS DIP
Use the hummus as part of a main meal served with grilled fish or chicken and salad. Alternatively serve with crudites or toasted pita bread.
Provided by English_Rose
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Add the peas to a pan of boiling water and simmer for 3 minutes.
- Drain the peas and put in a food processor along with all the other ingredients; mix well until a paste is formed.
- Season with sea salt and black pepper according to taste.
- Serve the green pea hummus in a dipping bowl, form a small hole in the centre of the mixture and add a tablespoon of olive oil and lightly dust with chili powder.
Nutrition Facts : Calories 126.4, Fat 6.2, SaturatedFat 0.9, Sodium 91.2, Carbohydrate 13.7, Fiber 4, Sugar 4.3, Protein 5.5
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