This recipe for spicy sweet pea hummus was born over two years ago. However, the batch was so terrible, I’m pretty sure I threw it away. My notes in my recipe book said “too sweet.” There is a fine line when you’re cooking with sweeter vegetables; too much and your dish can wind up tasting like dessert.
I decided to revisit the recipe for my spicy sweet pea hummus this week, and I am so glad I did! My first tweak was to halve the amount of green peas, which was the main issue the first time around. Next, I added in tons of fresh dill to give it a bright, springtime feel. And third, I added half a jalapeño, to make this spicy sweet pea hummus really zing. One thing to keep in mind: not all jalapeños have the same spice! Take a tiny taste to determine how hot yours is before tossing in a whole half.
As with most of my recipes, nothing is set in stone here. Have fun with the ingredients for this spicy sweet pea hummus. Try adding in your favorite spring herbs; I was wishing for chives in mine. Or roast a shallot, or add in green onions. I eat my hummus all kinds of ways: with roasted veggies, raw veggies, on toast with eggs, with crackers, chips, as a spread in sandwiches.
Spicy Sweet Pea Hummus
Yields over two cups
2 cans chickpeas- rinsed very well
1/2 cup steamed green peas
1/2 jalapeño
1 lemon- zested and juiced
1/4 cup tahini
3 cloves of garlic
1/4 cup fresh dill
1/4 cup olive oil
1/2 t. salt
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. freshly ground pepper
Add everything into your food processor in the order listed. The main thing you’ll want to do is make sure the chickpeas go in before the tahini, otherwise it tends to just stick to the bottom. I usually start with a couple splashes of olive oil, then add more as needed. If you feel like you’ve added in a ton and the consistency is still too thick, you can always add a tablespoon of water at a time until you’re happy. Scrape down the sides with a rubber spatula and blend until smooth and creamy. Store in an airtight container in the fridge.
