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![Very Green Pea Hummus from "The Sea Lover’s Cookbook: Recipes for Memorable Meals on or Near the Water" Hummus in bowl on table, surrounded by glasses and other food](https://cdn.aarp.net/content/dam/aarpe/en/home/benefits-discounts/members-only-access/info-2024/green-pea-hummus-mediterranean-recipe/_jcr_content/root/container_main/container_body_main/container_body1/container_body_cf/container_image/articlecontentfragment/cfimage.coreimg.50.932.jpeg/content/dam/aarp/members-only/member-benefits/2024/04/1140-mediterranean-sealovers-hummus.jpg)
A mishmash of two of my daughter’s favorite things to eat: hummus and petit pois (green peas)! I love serving this healthy-yummy dip with slices of endive, raw cucumbers, and salty chips. — Sidney Bensimon
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Makes 2 cups
Ingredients
- 1 cup green peas, fresh or frozen
- 1 cup cooked or canned chickpeas
- ¼ cup tahini
- 1 garlic clove, grated or minced
- Zest and juice of 1 lemon
- Kosher salt
- Freshly ground black pepper
- ½ cup mixed fresh herbs, such as parsley, cilantro, mint or basil
- 2 tablespoons olive oil, plus more for serving
- 2 tablespoons cold water
Directions
![Book cover of "The Sea Lover’s Cookbook: Recipes for Memorable Meals on or Near the Water" by Sidney Bensimon Book cover that says The Sea Lover’s Cookbook Recipes for Memorable Meals on or Near the Water, Sidney Bensimon; picture of people on boat on cover; another picture of two bowls of food on cover](https://cdn.aarp.net/content/dam/aarpe/en/home/benefits-discounts/members-only-access/info-2024/green-pea-hummus-mediterranean-recipe/_jcr_content/root/container_main/container_body_main/container_body1/container_body_cf/body_one_cf_one/par6/body_one_callout_one/cfimage.coreimg.50.932.jpeg/content/dam/aarp/members-only/member-benefits/2024/04/350-mediterranean-sealovers-cover.jpg)
If you’re using frozen peas, thaw them overnight in the fridge or briefly rinse them with warm water. Place the peas, chickpeas, tahini, garlic, lemon zest and juice, several pinches of salt, and several grinds of black pepper in a blender or food processor. Blend until a chunky mixture forms, about 1 minute, and then add the herbs and olive oil. Continue to blend until the mixture starts to become smooth, 1 to 2 minutes. With the motor running, add the cold water and continue to blend until it’s as smooth as you like — anywhere from 1 to 3 minutes, depending on the strength of your food processor and the texture you prefer. Taste for salt and pepper and season as needed.
Transfer the hummus to a wide bowl, swooshing it with a spoon into pretty swirls, and then drizzle with more olive oil. Serve with crunchy vegetables or crackers.
Excerpted from The Sea Lover’s Cookbook: Recipes for Memorable Meals on or Near the Water by Sidney Bensimon. © 2024. Published by Chronicle Books. Photographs © Sidney Bensimon.
Try More Mediterranean Meals:
Egg and Halloumi Breakfast Plate from Everyday Mediterranean by Vanessa Perrone
The Pasta I Crave Every Time I’m Near the Sea from Le Sud: Recipes from Provence-Alpes-Côte d’Azur by Rebekah Peppler
Roasted Chicken and Potatoes with Herby Lemon Salsa from At My Italian Table: Family Recipes from My Cucina to Yours by Laura Vitale
Sheet Pan Gnocchi with Burst Cherry Tomatoes and Pesto from Seriously, So Good: Simple Recipes for a Balanced Life by Carissa Stanton
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