I am always trying to get my kids to eat more veggies.  I adore spring peas (and shhhh, I want them to, also!). Yes, they are starchy and comforting, but they are sweet, too.  Plus, the petite ones are a tender, delicate accompaniment in many dishes.  I’ll put my nutrition geek hat on for a minute — they are a good source of fiber, as well as vitamins A and C.

I am using frozen petite peas in my hummus making venture today.  I adapted a recipe from renowned chef, Gale Gand as I recently attended a Facebook LIVE cooking event hosted by 30seconds with her.  It was AMAZZZZING!  I’ve made hummus with other beans, but never with peas.  This will be fun!

It only takes 6 ingredients (including salt) to make this recipe.  In my humble opinion, the mint with the sweet peas makes this hummus pop!  It’s such a fresh flavor, spring like flavor.  I am making the executive decision to swap sesame tahini for pureed hemp seeds - since I didn’t have tahini on hand <grin>.  Note: it does make for a coarser, not super smooth hummus.

Have you every had hemp seeds?  I love Hemp Hearts!  Try them as they are loaded with omega-3 fats, as well as protein and fiber.  I toss them over salads, into chili, soups, as well as in oatmeal and yogurt.  They are chewy and have a nutty flavor.

Minty Sweet Pea Hummus

Makes 2 cups (serves 4 - 1/2 cup servings each)

Ingredients

16 ounces frozen petite sweet peas, thawed

2 cloves fresh garlic, peeled

4 large mint leaves

1/4 cup extra-virgin olive oil

1/4 cup hemp seeds, ground in a small food processor or by hand with mortar and pestle

1 large dash sea salt

Directions

Put all ingredients into a food processor or blender.  Pulse to desired consistency.

Serve as a spread on toast points or rice cakes or as a dip with crackers, baby carrots or cucumbers.

Store leftovers in the fridge for up to a week.  It tastes even better after it sits for a bit as the flavors blend together nicely.

Enjoy eating simply,

-Vicki