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Green Pea Hummus Is the Queen of Dips, Long May She Reign

May 01, 2019

Green Pea Hummus Is the Queen of Dips, Long May She Reign

served on Fit Figure CORN QUINOA rice cake

Whether it's with Smartbite rice or corn thins, tortilla chips, crudites, or your fingers (no judgment), here is our fave hummus recipe. We could eat this hummus for breakfast, lunch and dinner. Double-dipping optional.

And you will love it too because it’s:

Creamy
Fluffy
Savory
Easy to make
OH SO satisfying
+ Super delicious

INGREDIENTS

  • 400 grams or 4 cups of cooked chickpeas (you can cook yor own or used canned chickpea)
  • 200 grams or 2 cups of frozen green peas
  • 2 tbsp tahini
  • 1 garlic clove
  • 2 or 3 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 2 fresh mint leaves
  • Pinch of salt and pepper

 INSTRUCTIONS

  1. Cook green peas for 2 to 3 minutes. Set aside to cool.
  2. Place canned chickpeas and cooled green peas into a food processor. Add tahini, garlic, olive oil, lemon juice and mint leaves. Mix really well.
  3. If you find the hummus to be too thick, add little bit of water or 1 to 2 tbsps of olive oil.
  4. Add salt and pepper
  5. Spread a generous amount of hummus on Fit Figure CORN QUINOA cake and garnish with fried chickpeas, mint leaves and sesame seeds.

PRO TIP: Blend in roasted red peppers into your hummus for that extra burst of flavor. Naturally sweet, this crunchy veggie is even tastier when charred to perfection. Plus, red bell peppers are packed with vitamins A and C, which are essential for maintaining youthful skin.

DO AHEAD: Green pea hummus can be made 4 days ahead; transfer to an airtight container and chill.



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