Green Pea Hummus

SCD, Gluten-free, Dairy-Free

1 lb. bag frozen baby peas, thawed – set aside ¼ cup for garnish
1 garlic clove, chopped
½ tsp. lemon zest
2 Tbs. lemon juice
¼ c extra virgin olive oil
¼ tsp. salt
dash ground black pepper

1. Into a food processor put peas, garlic, lemon zest, and lemon juice. Pulse a few times to break up ingredients.
2. Turn on machine and slowly pour in olive oil. Stop and scrape down sides, add salt and pepper, and pulse until fully combined and smooth.
3. Transfer to serving dish, sprinkle reserved peas over top, and drizzle with a bit of olive oil. Serve on meats, chicken, vegetables, or with vegetables, fresh bread, crackers, or pita chips.


2 thoughts on “Green Pea Hummus

  1. Thank you so much, Elizabeth. I’ve been looking for an alternative to chickpea based hummus and was thrilled to see this post. Can’t wait to make it this week!

    • You’re welcome, Hilary.
      I’ve heard zucchini can be used to but haven’t experimented with it yet.
      I can’t eat a chickpea to save my life. But I can eat cannellini, black, and white/navy beans and they all make a great hummus too.
      Bon Appetit!

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