I’m certain you’re tired of hearing about hummus. There are tons of recipes out there to make it and admittedly you can purchase some decent hummus, but I thought I would share this seasonal-flavored version. Besides, look at the color! Isn’t it just too pretty not to taste good? The first thing we need to discuss about hummus is texture. If you like really smooth, creamy hummus, then I’ll let you in on a little secret…skins! Or rather lack of said skins. I know this sounds ridiculous, but if you pop the skins off of each garbanzo, you’ll have a creamy, smooth paste. Now in this case, the green peas will mess with that smoothness a little, but their freshness adds such a lovely flavor, I don’t think you’ll mind too much.
Another thing, if you cook the garbanzo beans from their dry state, and I would encourage you to do so, then when they are done, drain them, dump them into a large bowl and cover with cold water. Using your hands, rub the skins off and the skins should float to the top of the water, where you can scoop them out and pitch them, leaving the peeled beans behind. This doesn’t work so well with canned beans…you have to de-skin them individually. As you can see, there are some skins floating underneath the water; they didn’t float…lesson learned. Also, I find that cannellini beans are inherently much smoother than garbanzo beans, and I find I use them quite frequently.
Other than that, this is pretty straight-forward. I do usually add the Greek yogurt; I think the acid and creaminess are both better reasons to use it, than to leave it out. Is it authentic? Probably not, but I like it there. You decide what you wish to do. Also, I prefer to use less cumin in the mixture and sprinkle some toasted cumin seeds on top of the hummus when I serve it, but that’s up to you. With cumin, sometimes less is actually more!
Green Pea Hummus with Mint
- 1/4 cup tahini
- 3 tablespoons Greek-style yogurt
- 3 cloves garlic (use garlic scapes when in season and it’s almost THE season!)
- 1 (15-ounce) can garbanzo* or cannellini beans, rinsed and drained
- 2 cups frozen green peas, thawed
- 3 tablespoons dried parsley flakes
- 3-4 tablespoons lime or lemon juice
- 3 tablespoons chopped fresh mint
- 2 tablespoons finely minced fresh chives
- 3/4-1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 2-3 tablespoons very flavorful olive oil
- 1/2 teaspoon Aleppo pepper flakes or dried sumac
*Remove the skins by pinching the bean and popping the skin off; discard the skin. This will make for a much creamier hummus.
To thaw the peas, place the frozen peas in a strainer or colander; run hot tap water over them for about 1 minute. Drain.
Place the tahini and yogurt in the bowl of a food processor. Process for 2-3 minutes. Don’t skimp on the time; this seems to make the hummus lighter. Add the drained peas and process until smooth. (You may need to add some water to thin the mixture.) Add the remaining ingredients, except for the olive oil and Aleppo pepper flakes, and process until smooth, stopping to scrape the sides a couple of times.
Taste for seasoning and adjust as needed. Transfer to a serving bowl and chill until ready to serve. Remove from the fridge at least 15 minutes before serving. Drizzle with the olive oil and sprinkle with the Aleppo flakes. Serve with toasted pita wedges or vegetable slices.
Green Pea Hummus with Mint Recipe©Marcia Lahens 2015. All rights reserved.
I like to make this several hours ahead or the day before. Serve with blanched asparagus, pita or naan triangles, cucumber, radish or carrot slices, making certain that the veggies are cold and the hummus is just slightly cooler than room temperature, or remove it from the fridge about 30 minutes before serving. If you prefer “plain” hummus, substitute more beans for the green peas. But, this is a nice springtime, early summer rendition of an old stand-by.