📝 About This Recipe
This stunning, emerald-hued twist on the classic Levantine dip replaces the traditional chickpea with sweet, tender green peas for a lighter and more refreshing flavor profile. Infused with zesty lemon, aromatic mint, and rich tahini, it captures the essence of a spring garden in every creamy bite. Perfect as a centerpiece for a crudité platter or a sophisticated spread for artisan sourdough, this dish is as nutritionally dense as it is visually captivating.
🥗 Ingredients
The Pea Base
- 3 cups Green Peas (fresh shelled or high-quality frozen)
- 2 cloves Garlic (peeled and smashed)
- 1 teaspoon Sea Salt (plus more to taste)
The Creamy Elements
- 1/2 cup Tahini (well-stirred, premium quality)
- 1/4 cup Extra Virgin Olive Oil (cold-pressed)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
- 2-3 tablespoons Ice Water (to achieve desired consistency)
Herbs and Spices
- 1/4 cup Fresh Mint Leaves (tightly packed)
- 1/2 teaspoon Ground Cumin (toasted)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Garnish
- 1 tablespoon Pine Nuts (lightly toasted)
- 2 tablespoons Feta Cheese (crumbled (optional))
- 1/2 teaspoon Red Chili Flakes (for a hint of heat)
- 1 handful Fresh Pea Shoots (for decoration)
- 1 tablespoon Olive Oil (for drizzling)
👨🍳 Instructions
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1
Bring a medium pot of salted water to a rolling boil over high heat.
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2
Add the green peas to the boiling water and blanch for 2-3 minutes until they are bright green and tender but not mushy. If using frozen peas, they may only need 90 seconds.
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3
Immediately drain the peas and plunge them into a bowl of ice water for 2 minutes. This 'shocks' the peas, locking in that vibrant emerald color.
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4
Drain the cooled peas thoroughly and pat them dry with a clean kitchen towel to prevent a watery hummus.
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5
In a food processor, combine the garlic cloves, lemon juice, and sea salt. Pulse until the garlic is finely minced.
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6
Add the tahini to the processor and blend for 1 minute until the mixture becomes thick and pale.
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7
Scrape down the sides of the bowl, then add the blanched peas, fresh mint, cumin, and lemon zest.
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8
Process the mixture for 2-3 minutes. While the motor is running, slowly drizzle in the 1/4 cup of extra virgin olive oil.
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9
Check the consistency; if it is too thick, add ice water one tablespoon at a time while blending until the hummus is silky smooth and light.
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10
Taste and adjust the seasoning, adding more lemon juice or salt if necessary.
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11
Transfer the hummus to a shallow serving bowl. Use the back of a spoon to create deep decorative swirls on the surface.
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12
Garnish generously with toasted pine nuts, crumbled feta, a pinch of chili flakes, and fresh pea shoots.
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13
Finish with a final, luxurious drizzle of extra virgin olive oil before serving.
💡 Chef's Tips
Always use ice water when blending; the cold temperature helps emulsify the tahini and fats for a fluffier texture. Don't skip the ice bath for the peas, as it is the only way to maintain that bright, professional green color. If you find the garlic flavor too sharp, let the minced garlic sit in the lemon juice for 10 minutes before adding the other ingredients to mellow it out. For an extra-smooth texture, you can pass the finished hummus through a fine-mesh sieve, though the rustic texture of peas is also delightful. Store leftovers in an airtight container with a thin layer of olive oil on top to prevent the surface from oxidizing.
🍽️ Serving Suggestions
Serve with warm, fluffy pita bread or crisp za'atar-spiced pita chips. Pair with a chilled glass of Sauvignon Blanc or a sparkling mint lemonade to complement the herbal notes. Use it as a vibrant base spread for a Mediterranean vegetable sandwich or wrap. Accompany with a platter of rainbow radishes, Persian cucumbers, and baby carrots for a healthy appetizer. Top with a few grilled shrimp or seared scallops for a sophisticated small plate.