Makes approximately 1 1/2 cups of fresh hummus | 4 servings
Created from years of making hummus + inspiration from Veggie Desserts
1 1/2 cups hydrated garbanzo beans/chickpeas (this is approximately 1 can), drained (reserve water brine)
2 tablespoons tahini (sesame paste)
1 cup fresh peas, boiled for 30 seconds + cooled (You can also use frozen in a pinch)
1 Lemon, zested + cut for juice
1 small garlic clove
1 teaspoon fresh dill
Sea salt + fresh cracked pepper
Glug of really good extra virgin olive oil
Really good extra virgin olive oil
Flaky sea salt
1/2 teaspoon fresh dill
1 teaspoon fresh mint, minced
Fresh pea sprouts
1) Wash and peel the fresh peas. Bring a small saucepan of salted water to a boil and flash cook the peas for 30 seconds. Strain and place the peas in an ice bath. Once cool, strain and set aside.
2) Drain the hydrated garbanzo beans reserving the liquid to help thin the hummus, as needed. Place in a high-powered blender with tahini, juice from half the lemon, small garlic clove, peas, fresh dill, and freshly cracked pepper + a pinch of sea salt. Blend at high speed until smooth, scraping down the sides if needed. If the mixture is not blending well, add 1-2 teaspoons of reserved bean liquid to help thin. Add one circle of olive oil (about 2 teaspoons) and blend again.
2) Place hummus in a shallow bowl and dress with fresh dill + mint, a drizzle of extra virgin olive oil, and a sprinkling of flaky sea salt and freshly cracked pepper.
Serve the hummus with radishes, sweet peas in pods, and warm flat breads.