Sweet Pea Hummus

It turns out, frozen peas are good for more than just soothing your bruised ass. Let me explain. After I got back to the States and took a tumble down the stairs (hardwood floors are dangerous!), my friend advised me to sit on a bag of something cold. I tried to shiver my way to Hoboken last month: a quick three-hour car ride with a bag of green peas between the seat and my blue-and-purple ass. It’s totally healed by now, you’ll be glad to know.

Peas hardly counted as a vegetable when I stirred them around my plate as a child, strategically hiding them under macaroni noodles. Now, the most boring of all green veggies actually has a purpose: adding sweetness and texture to a hummus. They buddy-up well with chickpeas and oil.

This recipe is, again, from Food 52’s Vegan cookbook. I do actually own other cookbooks. But I wouldn’t keep cooking from this one if it weren’t so effing FANTASTIC. I love that it’s written for the non-vegan’s kitchen. No crazy binding gums or flours you have to order online from an Indian grocer based in Brookyln. It shows home cooks how vegan recipes are really just recipes, and vegan food, just food. Eat some plants! You’ll like them!

One doesn’t really need to go about adjusting Gena Hamshaw’s recipes. They’re simple enough to follow. But I left out the grated lemon zest and fresh herbs in this one. I had the lemons, but they put up a fight and said they wouldn’t grate themselves. We can’t always do what we’re told, you know? The end product is flavorful enough with bright bursting lemon juice and cleansing garlic. I like to spread it on some toast and sandwich it among cabbage and soy sauce-y tofu.

Tofu Sandwiches

Sweet Pea Hummus

Original recipe from Food 52 Vegan

Serves 6

What you need:

  • 2 cups cooked chickpeas
  • 1 1/2 cups frozen green peas, lightly steamed
  • 3 tbsp tahini
  • 3 tbsp fresh lemon juice
  • 1 tsp chopped garlic
  • 1/2 tsp salt
  • 1 tbsp olive oil



Pour the chickpeas, peas, tahini, lemon  juice, garlic, and salt in a food processor. Pulse a few times to combine. Add the oil and process until smooth. Add a tablespoon of water if it’s a little on the thick side. Add more salt or lemon if you’re bored. Eat it up with chips and fresh vegetables, or give it a spread on your favorite toast.


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