I know, I know. Hummus is technically meant to be made with chickpeas, but given the amount of hummus we eat at the PUL headquarters, we like to change it up every now and then for variety. For a fresh take on the traditional party dip, we can swap out your chickpeas and make hummus using green peas and edamame instead.
The mint in this hummus is incredibly mild, it just gives it a bit of noticeable freshness, but if you're not a fan you can start with less or just leave it out altogether. Enjoy!
Watch How To Make It Here
This recipe starts at 6:22
Green Pea, Edamame & Mint Hummus
▸ ▹ Vegan, gluten-free, refined sugar-free, nut-free
Yield: 6 servings
Prep Time: 10 min
Cook Time: 5 min
Total Time: 15 min
1 cup (165 g) frozen peas
1 cup (155 g) frozen edamame
3 Tbsp (45 ml) water
3 Tbsp (45 ml) tahini, sesame seed paste
1 Tbsp (15 ml) olive oil
juice of 1/2 lemon
2 cloves of garlic
1 tsp ( 5 g) cumin
1/2 tsp salt
10 mint leaves
INGREDIENTS: Optional Garnish
chili pepper flakes
regular or black sesame seeds
toasted pine nuts
Cook the peas and edamame in a saucepan of boiling water for 3 minutes, or according to package instructions, then drain.
Place all ingredients in a food processor and blend on high until it becomes as creamy as you'd like it, stopping to scrape down the sides as needed.
If you would like the consistency to be creamier, add 1-2 Tbsp more tahini, or if you would like more zest, add more lemon juice.
Plate, sprinkle on garnish, serve, and enjoy!
Speed-it-up: we tried blending the edamame and peas from frozen, without boiling them, and it worked out just as well. Cooking them can help with their digestion, so that is our preferred method, but if you are short on time, just blend away.
Storage: store in an air-tight container in the fridge for up to one week.
Did You Try This Recipe?
Let us know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes