Hummus is, of course, awesome. Even more awesome is the fact that the standard garbanzo bean/tahini version is just one of many.
I cooked up the field peas from the UT Sustainable Food Center’s farm basket and came up with a light green version to add to the repertoire. I didn’t happen to have any Tahini on hand and substituted sesame seeds. That might be my go-to moving forward, as straight sesame seeds lent a much fresher flavor than the sesame paste.
At this point, I’d find it difficult to pick a favorite hummus recipe, but this is absolutely a contender.
- 2 cups fresh peas
- 4 cups salted water
- 2 large garlic cloves
- 2 T freshly squeezed lemon juice
- 2 T sesame seeds
- 2 tsp. cumin
- 1 tsp. Kosher salt
- 1 tsp. black pepper
- 2 T olive oil
- 1/2 cup of fresh parsley
- 2-4 T water
- Add peas to 4 cups of salted water in a large sauce pan. Bring to a boil and simmer covered for about 25 minutes or until peas are soft.
- Drain and rinse peas. Combine all ingredients in a food processor and blend until smooth, adding more water to achieve desired consistency.
- Chill and serve with pita chips or vegetables.