Sweet Pea Hummus with Lemon and Herb
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Prep Time
3 hrs 14 mins
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Cook Time
3 hrs 14 mins
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Course
Appetizer
Sweet Pea Hummus with Lemon and Herb
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 2 15- ounce garbanzo beans chickpeas, drained (reserve some of the liquid, canned
- 1 cup pea unthawed, tiny frozen
- 3-4 garlic minced, large cloves
- ½ cup tahini sesame seed paste, available at many larger groceries and at Middle Eastern markets
- ¼ cup lemon juice fresh
- 1 teaspoon lemon zest
- 2 tablespoons parsley packed, fresh Italian, leaves
- ½ cup basil packed, fresh
- ¾ cup cilantro packed, fresh
- 1 ½ teaspoons salt
- 1 teaspoon Coriander
- 1 teaspoon cumin ground
- 2 teaspoons sriracha an Asian chili sauce that's available at most larger markets nowadays and at all Asian markets
- 1 tablespoon extra virgin olive oil
Instructions
- Combine drained garbanzo beans, peas and garlic in the bowl of a food processor. Process for 2-3 minutes until coarse puree forms. Scrape down sides of bowl every minute or so.
- Add tahini, lemon juice and zest, salt, coriander and cumin and Sriracha. Process for 1 minute, then add fresh herbs. Process for 3 minutes or until mixture is very smooth. If too thick add a bit of the liquid from garbanzo beans and mix thoroughly.
- Transfer hummus to a medium size bowl or storage container. Add olive oil and stir well till well incorporated.
- Serve at room temperature with crackers and/or crudités. Drizzle with a bit of good olive oil and garnish with a lemon twist and freshly ground black pepper, if desired.
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