Good morning guys, I hope that you all had a great week and that you're ready for the weekend.
Today I have a quick and delicious recipe for you guys.
Since I’m sure you already have these ingredients in your kitchen — because they are so basic/such a staple (at least in my pantry) — what about mix them all up and give yourself a treat? You interested?
I know that at first glance this dip looks like guacamole, but it’s actually a light and delicate spin on traditional hummus.
Made with sweet peas, garlic, tahini, mint, and lemon juice, this Minted Sweet Pea Hummus is brimful with flavors and nutrition.
And look, I know that the word “hummus” implies the use of chickpeas, so I’m definitely taking liberties with the name, by using regular peas as the base legume, instead of garbanzo beans.
But this hummus is delicious and fresh and so full of taste with the peas and the mint.
Whether you dip in some veggies, serve it with pita chips, put it on a rice cake, or use it as a spread in your sandwiches, this Minted Sweet Pea Hummus is just incredible.
You need to try it, STAT.
1 tablespoon olive oil
2 garlic cloves, quartered
2 cups sweet peas (fresh or frozen)
¾ cup water
2 tablespoons tahini (sesame seed paste)
3 tablespoons chopped fresh mint
1 tablespoon lemon juice
1 teaspoon salt
½ teaspoon ground black pepper
Heat olive oil in a saucepan over medium heat, add garlic and sauté until fragrant, about 1 minute.
Add peas and water and bring to a gentle boil. Cover and cook for 5 minutes. Drain and let cool for 5 minutes or so.
Place peas and garlic into the bowl of a food processor, add tahini, mint, lemon juice, salt, and pepper. Pulse until smooth and creamy. Take a taste and adjust seasoning as needed.
Place in the refrigerator until chilled
Drizzle with olive oil and serve.
One serving yields 78 calories, 4 grams of fat, 8 grams of carbs, 3 grams of protein.