“More” Pea Hummus

During a recent trip to visit my sister in Fort Wayne, IN, she was excited to share some yummy vegan recipes with me. One of those recipes was for an unusual and delicious hummus made with green peas. I am particularly fond of hummus and love finding new ways to create it. Hummus has helped me to reduce the amount of fat I consume on a daily basis and has slowed my obsession with piling peanut butter on bread or an apple for super quick lunches. Although, peanut butter can be healthy when fresh ground and eaten in moderation.

The leftover hummus was a big hit with my 18-month old grandniece on the drive home (see photo). She kept asking for more both verbally and with sign language. Her mom taught her sign language before the little one could speak so many words. She still uses it on appropriate occasions…such as when you are not giving her what she wants fast enough. Hmmm….will sign language become a problem when she enters her teens?  …just kidding!

Here is my version of this hummus:

Green Pea Hummus

1 can cannellini beans, drained and rinsed
2 cups frozen green peas
4 fresh mint leaves or ½ teas. dried
1 teas. fresh chives or ½ teas. dried
Juice of 1 lemon, about 2 tbs.
Salt and pepper to taste
Water

Combine cannellini beans, peas, mint leaves, chives, lemon juice and salt & pepper in a food processor. Blend until smooth, adding water (about ¼ cup) as needed to create a creamy consistency. Transfer to an airtight container and store in the refrigerator until ready to use.
Enjoy with veggies, crackers, pita triangles or other vegan breads

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