A few weeks ago, I saw a recipe for Black-Eyed Pea Hummus over at The Balanced Platter, shared by Valerie of City|Life|Eats. I loved the idea of this alternative to the traditional chickpea hummus. I can’t tolerate many legumes, and chickpeas are on the very top of the “just can’t do” list. However, I can tolerate fresh peas in small amounts, black-eyed peas being one example. But the light bulb really came on when Valerie replied to a comment I left on her post – she suggested a green pea-based dip.
OMG, I thought. Green peas? In a dip? Suddenly, I was hungry.
It’s funny how the littlest things can excite me. It was like the clouds parted and the sun was sending down warm, bright, clear rays down on me. Okay, maybe it wasn’t that dramatic, but you get my point.
I decided to make myself a little snack. Green pea hummus was the goal. I had to see if this green pea-based dip thing lived up to my expectations.
It did. Oh boy, it did.
Think of the creamy, addictive deliciousness that is hummus, and pair that with the spring-time freshness of green peas and parsley. That’s what this is. The best part? It’s terribly easy to whip up, and makes an excellent little snack to pack in your lunch, or for a savory afternoon pick-me-up.
I served mine with jicama sticks, baby carrots, celery sticks, and red bell pepper sticks. You could also use some of it to dress up some vegan “cheesy” crackers. You could even thin it out a bit and use it as a salad dressing. Or spread it out on some gluten-free bread as a condiment for a sandwich. Oh, the possibilities! But whatever you do, I highly recommend you make some. You’ll be glad you did.
Green Pea Hummus (gluten-free, vegan, soy-free, grain-free)
2 c frozen peas
1/2 c flat-leaf parsley, packed
4 T tahini
Juice of 1 lemon (about 2 tablespoons)
1 t ground cumin
2 confit garlic cloves plus about a teaspoon of the oil (alternatively, 1 fresh garlic clove and a teaspoon of olive oil)
1/4-1/2 t salt
1/2 t smoked paprika
In a small saucepan, bring about 4 cups of water to a boil. Add peas and boil for 3 minutes. Drain and rinse with cold water.
Place peas, parsley, tahini, lemon juice, cumin, garlic and oil, salt, and about 3/4 of the smoked paprika in the bowl of a food processor or a blender. Process until smooth, stopping to scrape down the sides as needed. Taste and adjust salt as needed. Scrape into a serving bowl and sprinkle remaining paprika. Chill and serve.
This post is linked to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten-Free.