This recipe falls into the category of things to not knock until you try. It’s perfectly refreshing and Spring-y, and just because you didn’t like peas as a kid, that doesn’t mean you won’t like this recipe. After all, who doesn’t like a good dip?
This one is simple and easy, and leftovers can be frozen for later use. Pair it with vegetables or your favorite whole grain cracker.
![Green Pea and Parsley Hummus](https://static.wixstatic.com/media/59ba37_4708adeae83a4d678dfdf993d19666e2~mv2.jpg/v1/fill/w_144,h_108,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/59ba37_4708adeae83a4d678dfdf993d19666e2~mv2.jpg)
GREEN PEA AND PARSLEY HUMMUS
Recipe adapted from Ann Taylor Pittman via Cooking Light: https://www.cookinglight.com/recipes/green-pea-parsley-hummus
Yield: 8 servings, 1/4 cup each
INGREDIENTS
1 1/3 cups thawed frozen green peas
1/2 cup chopped fresh flat-leaf parsley
1/2 cup tahini (sesame seed “butter” – can be found near peanut butter in most large groceries)
1/4 cup warm water
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon kosher salt
2 garlic cloves, chopped
Raw vegetables for serving
HOW TO MAKE IT
Place peas, parsley, tahini, 1/4 cup warm water, olive oil, lemon juice, salt, and garlic in a food processor; process until smooth. If hummus is too think, blend in more water, 1 tablespoon at a time, until desired consistency is achieved. Serve with raw vegetables.