RadioBDC Logo
Grrl Power with Steph Mangan | RadioBDC Listen Live
THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING

Green pea hummus

(Styling/Sheryl Julian and Catherine Smart; Wendy Maeda/Globe Staff)
February 1, 2012
Text size +
  • E-mail
  • E-mail this article

    Invalid E-mail address
    Invalid E-mail address

    Sending your article

    Your article has been sent.

Serves 8

Frozen green peas lend pureed canned chickpeas their bright green color. Adjust the heat, if you like, adding more jalapeno to make a spicier spread.

Salt and black pepper, to taste

1 package (10 ounces) frozen green peas

2 cans (15 ounces each) chickpeas, drained

1 clove garlic, chopped

1/2 jalapeno pepper, cored, seeded, and chopped

2 tablespoons lemon juice

1/2 teaspoon ground cumin

2 tablespoons olive oil, or more to taste

2 tablespoons water, or more to taste

Crushed red pepper (for sprinkling)

2 scallions, chopped

1. In a saucepan of boiling salted water, cook the green peas for 2 minutes. Drain into a colander and rinse with very cold water.

2. In a food processor, combine the green peas, chickpeas, garlic, jalapeno, lemon juice, cumin, salt, and black pepper. Pulse until chopped. Add the olive oil and water and puree until thick and blended. Add more water or olive oil, if necessary to make a smooth mixture. Taste for seasoning and add more salt and black pepper, if you like.

3. Transfer to a serving bowl and scrape down the sides of the bowl.

4. Sprinkle with crushed red pepper and scallions. Cover and chill for 1 hour before serving. Lisa Zwirn

  • E-mail
  • E-mail this article

    Invalid E-mail address
    Invalid E-mail address

    Sending your article

    Your article has been sent.