sweet pea humus

10 years ago

So good. During the holiday weekend this was a great go-to snack.
While shopping for the 'meal', my local Fairway grocery had chick peas, an organic brand i like at the
end of the isle sale. One of a few can goods i buy....they drain easily and no usual slime goo like most beans.
And you have a full cup of firm beans. I always stock frozen shelled edamame, but they had 2 lb bag of both baby peas and edamame and chopped spinach, on sale. This time of year i need my peas and spinach.

I drained my chick peas, 16 oz can. In a small sauce pan with a qrt of simmering water, add chick peas and 1 cup edamame. (i always simmer canned chick peas to get the 'can' out of them...edamame needs some simmer heat also)
Simmer on low 10 min. Turn off heat and add 1 cup baby frozen peas and handful frozen spinach.
Drain in a colander and make your favorite hummus recipe with the mix.

I upped the lemon and parsley and toasted sesame seeds since i had them....used what i have.
My hummus tends to change every batch a bit....but the creamy veggie addition is such a welcome color instead of the pale grey brown. And healthy!. It made three 8 oz containers. Way too much for us but i used it in a sandwich as a mayo. And tonight i used the last 1/2 container to thicken a curry.
(if kids hate veggies, call it something else, lol. We call our puppy 'sweet pea' as a nick-name...)
I suppose the color green scares most kids, oh well...

This post was edited by sleevendog on Tue, Dec 3, 13 at 7:49

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Comments (6)

grainlady_ks
10 years ago
I recently opened a #10 can of freeze-dried peas I've been trying to incorporate in new ways in meal planning, and I have a lot of dried chana dal on hand (immature chickpeas that are low-glycemic compared to chickpeas) and I bet I can come up with a humus dip using your recipe and my "odd" ingredients. Thanks for sharing it :-).

Have you tried guacamole made with green peas? There are recipes that use fresh peas, canned peas, and frozen peas. Some use peas only for a "mock" recipe, and other recipes use frozen (or fresh) peas or frozen lima beans for a replacement for a portion of the avocado, so you can reduce the fat a little.

-Grainlady
ryseryse_2004
10 years ago
Sorry but, yuck. Just my opinion but hummus isn't food to me.
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sleevendog (5a NY 6aNYC NL CA)
Original Author
10 years ago
lol, don't ya wish the op could delete useless comments, haha, (just kidding, i don't really care...i'm guilty of the same)
Don't ya wish someone would come along a correct some spelling? humus, lol. That is the stabilized dirt. I suppose hummus is humus to you...straight to the compost pile.

When the hummus comes out at work it is gone in seconds, like vultures. It's the ingredients, the citrus, garlic, spice that makes it sooo good. Adding more veg and food value/nutrition is just a no-brainer. I don't really care for thick pureed soups, often bland. Or maybe i like broth that can soak a toast point or cracker.

Made a batch last night with the last little holiday orphan...a head of roasted garlic. Yum.
Served alongside a brothy leek, asparagus and corn chowder. We scooped it right into the hot soup and dipped a toasty bread creation.
grainlady_ks
10 years ago
To err is human (LOL)! As we can see, I omitted an "m" too. Engage brain before moving fingers... I recently read a recipe where it was spelled "hummous".

Hummus is so budget-friendly. If I have a "dab" left I'll make "Middle East Vegetable Tacos" which includes eggplant, red bell pepper, onion, tomatoes. You spread 2 T. of hummus inside each taco shell and add about 1/2-cup of the vegetable mixture. I like to use cumin-pepper hummus in a regular taco, or as a substitute for refried beans.

I also make hummus with sprouted lentils. If you use sprouted lentils or sprouted chickpeas (cooked), you'll increase the nutrition and lower the carbs.

-Grainlady
ryseryse_2004
10 years ago
Sorry about the needless comment but people do comment all the time on things they don't have a taste for. The misspelled word was not intentional but -----

OK. I promise, no more.
sleevendog (5a NY 6aNYC NL CA)
Original Author
10 years ago
I've not look at a recipe for it in years as i make my own and make it up. So the spelling did not compute. I don't stock tahini, no need. Just pull some sesame seeds out of the freezer, toast, then blend. Toasted sesame oil helps.
DH slathered a big scoop on pita with lamb sausage, and lots of brussel sprout/radicchio slaw for lunch. (will Thanksgiving ever end? Actually i don't mind that kind of leftover...fresh un-cooked in the crisper drawer...still have asparagus)
I was tempted to roast a red pepper but would kill the color.
Avocado is on/in everything here. BLT&A. A co-worker has an egg white omelette every morning with avocado and salsa.

sweet pea humus

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grainlady_ks

ryseryse_2004

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sweet pea humus

Comments (6)

grainlady_ks

ryseryse_2004

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sleevendog (5a NY 6aNYC NL CA)Original Author

grainlady_ks

ryseryse_2004

sleevendog (5a NY 6aNYC NL CA)Original Author

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sleevendog (5a NY 6aNYC NL CA)
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