You guys loved my Blue Hill-inspired butternut squash hummus, so I thought I’d stay with the theme of developing seasonal hummus recipes. This started as a simple pea hummus, and slowly grew from there. The peas wanted beautiful, bright fresh herbs, I thought! While the herbs were glorious (and gave a bold, bright green color I adored), it needed something more. The lemon juice gave it a bit of zip, but what if I added the zest, an ingredient I’ve long adored for its health properties (it’s amazing for skin) and its vibrant, concentrated, sweet flavor? I added it and took a taste.
The zest truly is my favorite part of this hummus. Something about the concentrated lemon oils makes the peas taste sweeter, the herbs taste fresher, the tahini taste more smooth and creamy and delightful…
This is currently my favorite hummus. I spread it sandwiches, eat it with crackers or crudite, or just with a spoon. It’s filled with protein and tons of inflammation-fighting polyphenols, and all that lemon will make you glow. Plus, it couldn’t be easier to make. Enjoy!Print
- 1 13.5 ounce can of chickpeas, drained and rinsed
- 1 cup frozen peas, thawed
- 1/4 teaspoon fine grain sea salt
- 4 tablespoons extra virgin olive oil
- 1/4 cup packed cilantro (stems are okay)
- 1/4 cup packed mint leaves (remove the stems; they’re bitter)
- 2 tablespoons of lemon juice (from about 1 lemon)
- 2 tablespoons tahini
- 1 teaspoon lemon zest (from about 1 unwaxed, organic lemon)
- 3 small garlic cloves, peeled
- Add all ingredients to a food processor and process until very smooth. Add additional salt to taste.
- Top with additional zest, olive oil, peas, and herbs, if desired.