Easy Green Pea Hummus

Easy and delicious, perfect for a quick summer snack!

by Fran Allen, CNP

Green Pea Hummus

~ naturally grain free and vegan~

It’s finally beginning to feel like summer in the city and I am so here for it! My diet in the summer usually consists of lots of dips, hummus, tapenade, white bean something, you get the idea. I love having some on hand for a carefree supper with crudite, fresh sourdough and pickles. I made this on the fly before a friends baby shower and was really happy with the result. I made a few tweaks and now offer it to you for your summer repertoire! I like to make party foods like these delicious and accessible to people with any allergies or restrictions so I’ve made this grain free and vegan. You could add in some white beans or chickpeas if you like but I don’t think it’s necessary.

Easy Green Pea Hummus

Makes about 3 cups

Ingredients

1 large or 2 small zucchini grilled or roasted  (this can be done in advance)

1 cup of kale leaves stemmed

2 cups of fresh or frozen peas ( thawed)

1 clove of garlic

2 cups of fresh herbs ( I used cilantro, parsley, mint and fennel fronds but feel free to use what you like)

juice and zest of one lemon

3 Tbsp Tahini ( this one is my favorite!)

⅓ cup + ½ Tbsp olive oil, divided

Salt and pepper to taste

Directions

Set a saucepan of water on the stove on medium heat and season with sea salt.

Grill you zucchini with ½ Tbsp of olive oil in a hot skillet or on the barbeque until browned on both sides. You want to the flesh to be slightly firm but cooked. Set aside and allow to cool

Once the water in your saucepan has come to a boil, add the garlic clove and kale to the water and blanche for about 30 seconds, until the kale is bright green. Then transfer the kale and garlic to a bowl of ice water to stop cooking. I find this helps to give the dip it’s colour and takes the sharpness out of the garlic.

Combine all of the ingredients, except the olive oil into a high speed blender or food processor. Begin pulsing the blender and slowly add in the olive oil until everything is smooth.

Remove from blender and allow the dip to chill in the fridge for 30 minutes or overnight. Garnish with finely chopped herbs, lemon zest, dukkah and olive oil and serve with fresh vegetables.

Store the leftovers in an airtight container in the fridge for up to one week.