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Hummus is a great food rich that is given as the main course, side dish, dip, or small meal. I recommend serving it with hard vegetables or soft or toasted bread.
I recommend pea hummus chilled with mixed mint, or as a side dish instead of mashed potatoes.

Servings: 1-3
  • 240g Chickpeas, cooked and drained
  • 200g Peas, frozen, cooked
  • Aquafaba (liquid from cooked beans)
  • 20g Lemon juice
  • Salt to taste
  • Onion/garlic clove, minced
  1. If you start with dried chickpeas (preferred method), soak overnight, change the water and cook until tender (about 40’ in a pressure cooker). Cook or steam frozen peas.
  2. Put peas and chickpeas into the food processor with all the ingredients and process to your desired
  3. smoothness.
  4. Add the liquid from the cooked legumes gradually. I don’t like it to be completely creamy. Add salt and pepper to taste.
  • Mint goes well with green peas. 
  • Serve cold or warm.