February 24, 2014

Green Pea Hummus

Post by Chef Corbin

Yield- 3 cups


1 ½ cups (300grams) cooked frozen green peas- drained and cooled
1 ounce (25 grams) chopped fresh flat-leaf parsley
1 ounce (14 ml) tahini (sesame-seed paste)
1 tablespoon (14 ml) Tabasco Sauce
1 tablespoon (14 ml) fresh lemon juice
½ tablespoon (7 ml) fresh lime juice
1 teaspoon (14 ml) ground cumin
salt and pepper to taste
1 garlic clove, minced
1 tablespoon (14 ml) extra virgin olive oil


Combine all ingredients in a food processor and pulse until smooth.  Refrigerate until use and serve with an assortment of fresh vegetable crudité, warmed flat-breads, Pitas and crispy tortilla chips.
Option- substitute the green peas with edamame or your favorite cooked bean or lentil.  You can also replace the fresh parsley with chopped fresh mint or basil.