Fennel and Leeks

Fennel and Leeks

Monday, January 9, 2017

Pea Hummus

On a recent trip to the public library, Olivia found a cookbook that interested her enough to check out and bring home. As a cute side note, I love how eclectic she is when we go to the library. On this trip, she checked out two books about animal fairies, a book about birds, one book about items you can make with fabric scraps, and a cookbook. I love my girl! She is interested in so many things and just plain fun to be around.

The following recipe for Pea Hummus is the first recipe that Olivia chose to prepare. The flavors ended up being more light and fresh than traditional hummus made from garbanzo beans. Pea hummus, however, has the same health benefits as other types of hummus; it is high in protein and contains lots of vitamins including iron, zinc, vitamin K, folate, and vitamin C. The only change we made to the recipe is that we omitted the tahini. If included, it would definitely add a nice, earthy quality to the final product but the recipe was tasty without the tahini. From Olivia's kitchen to yours; enjoy!

1 Tbsp tahini
1 1/2 cups frozen peas
juice of one lemon
2 Tbsp olive oil
14 oz can chickpeas, drained
salt and freshly ground pepper

medium saucepan
food processor

Cook peas in a saucepan of boiling water for 3 minutes.

Carefully drain through a strainer, then refresh under cold water. Place all ingredients in a food processor and blend until smooth and creamy.

Season with salt and pepper. Use teaspoon to test a small amount. Transfer to a bowl or into paper cups to serve. Serve will sliced vegetables such as carrots, peppers, celery, and snow peas. Olivia chopped and arranged all of these vegetables herself because she wanted to make sure she had a good presentation. Can you tell she has watched a bit of Food Network? She just couldn't be more adorable!

Recipe Source:
"Mommy & Me Start Cooking" by DK Books, pages 64-65

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