When I first started on my raw food journey, one of my all-time favorite go-to snacks was Zucchini Hummus (in our book page 267). I ate it so often that I eventually ODed on it to the point that I lost the taste for it.
Sad but true story.
The moral of the story though is that Zucchini Hummus was one of the key staples in my new health food routine that helped me transition away from my usual store-bought hummus snack, to a better healthier, fresher homemade alternative.
This vibrant bright green hummus dip is ideal for spring, featuring sweet peas. It makes a great snack with veggie sticks or even a delicious spread on a collard green or nori veggie wrap – another one of my favorite springtime lunches.
Enjoy and be sure to leave me a comment below. Do you love hummus? What do you think of this green pea lemony twist? Can it become one of your favorite all-time healthy staples?
With sweet green pea love,
Green Pea Hummus
Yield: 1½ cups
- 2 cups frozen green peas
- ½ cup water
- ¼ cup tahini
- ¼ cup freshly squeezed lemon juice
- ½ cup cilantro
- 2 cloves garlic
- ½ tsp. sea salt, or more to taste
In a small pot, bring water to a boil. Add green peas and simmer until tender, about 2 minutes. Drain and rinse under cold water.
In a food processor fitted with the S-blade, pulse together cooked peas, tahini, lemon juice, cilantro, garlic and salt until smooth. Serve with veggie sticks. Store in an airtight container in the refrigerator for up to one week.