Pea and zucchini hummus is a fresh, creamy, delicate variant of the classic chickpea hummus. Best enjoyed mainly in summer due to its light flavor and texture, especially made with fresh, small, and sweet peas. But we liked it so much that I tried to replicate it with frozen peas, achieving an equally perfect result. You can use pea and zucchini hummus to accompany falafel, but it’s also delicious spread on toasted bread and served with aperitifs.
Not to be missed
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz peas (cooked)
- 2 tbsps extra virgin olive oil
- 1 tbsp tahini
- 1/2 lemon (juice)
- 1 zucchini (grilled)
- to taste salt
- few mint leaves
Tools
- 1 Kenwood Chopper
Steps
Place all ingredients in the mixer and blend. If needed, add a little water to reach the desired consistency: it should be smooth and creamy. Transfer the hummus to a small bowl and serve with an extra drizzle of oil.
Try it also with piadina chips.
Notes
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The idea for this recipe came from the need to “recycle” a grilled zucchini and already cooked peas. But of course, you can prepare it anyway: for cooking the peas HERE and for grilled zucchini HERE.
The cooking times obviously refer to grilled peas and zucchini. If, like me, you have these ingredients ready and leftover from other preparations, you won’t need to cook anything.
