Very Green Pea Hummus Recipe

A mishmash of two of my daughter’s favorite things to eat: hummus and petit pois (green peas)! I love serving this healthy-yummy dip with slices of endive, raw cucumbers, and salty chips. — Sidney Bensimon

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Makes 2 cups

Ingredients

• 1 cup green peas, fresh or frozen
• 1 cup cooked or canned chickpeas
• ¼ cup tahini
• 1 garlic clove, grated or minced
• Zest and juice of 1 lemon
• Kosher salt
• Freshly ground black pepper
• ½ cup mixed fresh herbs, such as parsley, cilantro, mint or basil
• 2 tablespoons olive oil, plus more for serving
• 2 tablespoons cold water

Directions

Chronicle Books

If you’re using frozen peas, thaw them overnight in the fridge or briefly rinse them with warm water. Place the peas, chickpeas, tahini, garlic, lemon zest and juice, several pinches of salt, and several grinds of black pepper in a blender or food processor. Blend until a chunky mixture forms, about 1 minute, and then add the herbs and olive oil. Continue to blend until the mixture starts to become smooth, 1 to 2 minutes. With the motor running, add the cold water and continue to blend until it’s as smooth as you like — anywhere from 1 to 3 minutes, depending on the strength of your food processor and the texture you prefer. Taste for salt and pepper and season as needed.

Transfer the hummus to a wide bowl, swooshing it with a spoon into pretty swirls, and then drizzle with more olive oil. Serve with crunchy vegetables or crackers.

Excerpted from The Sea Lover’s Cookbook: Recipes for Memorable Meals on or Near the Water by Sidney Bensimon. © 2024. Published by Chronicle Books. Photographs © Sidney Bensimon.