Recipe: Sweet Pea Hummus and How to Get Silky-Smooth Hummus

SWEET PEA HUMMUS

"Isa Chandra Moskowitz, an esteemed vegan food writer, once said that hummus is a food group for vegans. I agree, but I'd take it a step further and say it's also a food group for students, busy working people, and anyone who likes amazing, healthful food that can be prepared in minutes."



"The best thing about making your own hummus is that you have total control over the flavors. This version is a light, delicate spin on traditional hummus, featuring fresh green spring peas, lemon zest and juice, and a hint of garlic."

2 cups (330g) cooked chickpeas*
1 1/2 cups (210g) fresh or frozen green peas, lightly steamed
3 tablespoons tahini
2 to 3 tablespoons freshly squeezed lemon juice
1 teaspoon chopped garlic
1/2 teaspoon salt
1 tablespoon olive oil, plus more if needed
1 tablespoon finely grated lemon zest
2 tablespoons chopped fresh herbs, such as dill, parsley, or basil (optional)

Put the chickpeas, peas, tahini, lemon juice, garlic, and salt in a food processor or blender (preferably a high-speed blender). Pulse a few times to combine. With the motor running, drizzle in the oil. Keep processing until creamy and smooth, adding a bit more olive oil or water if the hummus is too thick. Add the zest and herbs and pulse to combine.

Taste and adjust the seasonings if desired. Stored in a sealed container in the fridge, the hummus will keep for 4 to 5 days.

*HOW TO GET SILKY-SMOOTH HUMMUS:
Most people prefer a smooth consistency to their hummus. If you're one of them, here are a few tricks that will help make your hummus super smooth: Remove the skins from the cooked chickpeas before blending. It's time-consuming, but it works well. Warm the chickpeas before blending, either by using just-cooked chickpeas or by heating up canned chickpeas.

If you cook the chickpeas from scratch, use a bit of the cooking liquid in the hummus as you blend; it adds starch, which creates a rich, smooth consistency. While processing the hummus, stop often to scrape down the sides of the work bowl and incorporate any stray, unblended bits.

Makes 6 servings
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Food52 Vegan: 60 vegetable-driven recipes for any kitchen by Gena Hamshaw