Peas in hummus? Why not? Since our garden was overproducing these delightful veggies, I needed another unique way to use them. I thought adding them to whatever recipes make sense would help us use the high-yield of these sugar snap peas (see my post a few weeks ago snap pea and pasta salad. That post also links several other sugar snap pea recipes or you can just type sugar snap peas into the search box to the right and several will populate).
Summar fare lends itself well to hummus in my home. I don’t know if it comes from my Mediterranean roots/way of eating, or that fresh veggies are just so darn good in the summer. While I was making hummus I thought why not add sugar snap peas to the recipe. I took some of the larger pea pods that had over-matured and pulled the peas out of the pod using just the peas, and then added a few young tender pea pods (pods and peas) to the mixture.
I was tempted to flash-cook the peas and pea pods before adding them to the hummus and decided that I would try them raw. With the beans smashed to a paste-like texture, the peas give the hummus a little crunch. I let the food processor do the hard part and voila! A new hummus recipe – goes to sugar snap peas.
Of course, I serve it with sugar snap peas as well as crackers, carrots, jicama, celery, and sweet peppers.
Peas out of the pod.
The hummus will last in the fridge for up to a week.
Save RecipeIngredients
- 1 can cannellini beans, rinsed and drained (can substitute garbanzos)
- 1/2 cup sugar snap peas
- 1 tablespoon lemon juice
- 1 - 2 cloves garlic (depending on how much you like garlic flavor)
- 1 -2 tablespoons sesame seeds
- 2 tablespoons fresh cilantro
- 2 tablespoons fresh parsley
- 1/8 teaspoon cumin
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a food processor pulse first 8 ingredients a few times. Drizzle in olive oil while food processor is running.
- Season with salt and pepper.
Notes
You can parboil peas and pea pods if you wish in salted water, cooking until tender (about 2 minutes).