Pretty, High Protein Hummus
Hummus fit for the Hulk...
The green hummus thing is nothing new but as a daily consumer of hummus in all it's incarnations, I'll be damned if you find one more satisfying and protein rich than this baby. Not to be confused with hummus made from green garbanzos/chickpeas, this version is full of pea protein, a great plant based protein for the vegans and vegetarians in the room. I also love having all the ingredients for this in my kitchen AT ANY GIVEN MOMENT, because you never know when you will need a hummus fix and sometimes classic OG hummus gets a little underwhelming, y'know? Plus, it's real pretty.
So, next time you are shopping, fetch some baby peas, baby fava beans (broad beans if you're in Australia) from the freezer and stick a jar of chickpeas in your pantry for those occasions when you need a snack with some extra punch and freshness, or when friends drop in and pretty snacks are required. This takes all of 5 minutes to make and it's a fairly decent sized batch, so would last for a few meals as an accompanying side dish/salad component. Unless you're like me and snack like I'm never going to eat again, demolishing everything in my path...
- 1 cup chickpeas (cooked or drained from a jar/can)
- 1 cup baby peas (cooked, defrost if frozen)
- 1 cup baby fava/broad beans (shelled, and cooked or defrosted)
- 1/4 cup extra virgin olive oil
- 2 heaped tablespoons tahini
- 1 teaspoon ground cumin or za'atar if you have it plus more to sprinkle on top
- handful of flat leaf parsley (alternatively put basil, mint, and/or dill and leave out the cumin for a fresher, summery version)
- 2 tablespoons fresh lemon juice
- salt and pepper to taste
- Put everything in a blender and wizz for 2 minutes until combined and smooth, OR pulse until blended but retaining some chunks of peas and beans if you like it more rustic.
- Eat on toast with slow roasted tomatoes and lemon, dolloped on a salad or serve with flatbread or crackers as a dip.