Green pea hummus is a super refreshing alternative to chickpea hummus. It pairs well with grapefruit segments and pomegranate on a rice cracker. You can also try thinly sliced fennel and mint for a crisp and refreshing treat.
2 cups green peas
1 tbsp tahini
1/2 lemon, juiced
3 tbsp olive oil
1 garlic clove, crushed
1/4 cup water, depends on desired consistency
Salt and pepper to taste
Blend until smooth. Can keep in fridge in a sealed container for up to five days. Enjoy!
Stay updated for the “normal” chickpea hummus recipe which I made using the rehydrated chickpeas. Can you tell I am a hummus fan? Definitely a perk when living in the Middle East is an unlimited supply of hummus and chickpeas.
Here is the pomegranate and grapefruit snack. I love the flavour combination (and colour combination) here. Such a quick and refreshing snack.