Pea Hummus and Chickpeas, one of the many variations of hummus, the Middle Eastern cream based on chickpeas and tahini, a white sesame sauce. The recipe is easy and quick and very similar to the original one.
Like the original prepared with only chickpeas, this version is also vegan, gluten-free, and lactose-free and the preparation is really simple, you just need a blender!
This sauce can be served as an appetizer or starter but I also use it to fill sandwiches, wraps, and tortillas, accompanied by both cooked and raw vegetables.
At the end of the recipe, in the FAQ section, I have answered some questions regarding this preparation. If you still have doubts or other curiosities you can write a comment or use the appropriate contact form.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4People
- Cooking methods: Microwave, Stove
- Cuisine: Middle Eastern
- Seasonality: All Seasons
- Energy 191.41 (Kcal)
- Carbohydrates 14.03 (g) of which sugars 2.79 (g)
- Proteins 6.36 (g)
- Fat 12.51 (g) of which saturated 1.62 (g)of which unsaturated 2.38 (g)
- Fibers 5.52 (g)
- Sodium 260.43 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients of Pea Hummus
- 7 oz canned chickpeas
- 5 oz peas (fresh or frozen)
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- to taste Salt
- to taste sesame seeds
Tools
- Bowls
- Lemon Squeezer
- Blender
Pea Hummus Recipe
Start preparing the pea hummus by cooking the peas.
You can cook them in boiling water for 5 minutes or in the microwave with a splash of water for 3-4 minutes.
Transfer them to a blender and add the drained and rinsed chickpeas.
For a smoother cream, you can peel them, but it’s entirely optional.
Add salt, a garlic clove without its core, and a drizzle of extra virgin olive oil.
Finish adding the ingredients with the juice of one lemon and two tablespoons of tahini, either white or dark is fine.
Blend until you get a smooth and fairly soft cream. If it doesn’t turn out that way, you can add a little water or, even better, some aquafaba, the water in which the chickpeas were preserved.
Transfer the pea hummus to a small bowl.
Add sesame seeds and a drizzle of extra virgin olive oil to taste.
Classic Chickpea Hummus, recipe and variations.
Pea Hummus
Check this section to clear up your doubts, if you don’t find the answer to your question comment or write to me using the form below.
You can find this recipe in the collection Vegan sweet and savory recipes, over 50 ideas for all tastes.
How long does it keep?
You can store the hummus in the refrigerator in an airtight container for 2 or 3 days.
Can I use only peas?
Yes, you can try to make hummus with only peas using 250g.
Can I add spices?
You can use cumin and/or smoked paprika
Are you interested in other hummus recipes? Try this one –> Avocado Hummus, light, easy, and quick recipe.
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