Purple Pea and Pistachio Hummus
There is little we love more than combining classic recipes with delicious, seasonal, local ingredients. This tasty hummus recipe uses purple hull peas, a wonderful late summer crop.
20 - 25 Minutes
Somersault, Red Dirt, Seven Sisters
Gluten Free, Vegan, Side Dish, Dip
What You Need
3 cups Fresh Purple Hull Peas
1/2 cup Tahini
1/4 cup Olive Oil (+some for garnish)
2 cloves of Fresh Garlic
1/2 cup Water
2/3 cup Roasted Pistachio
Somersault, Seven Sisters, Red Dirt
What To Do
Add 3 cups of Fresh Purple Hull Peas to a pot, cover with water, sprinkle Somersault & Seven Sisters, bring to a boil.
When boiling cover with a lid and simmer for 20-25 minutes. Strain & rinse with cold water.
In a blender, add 1/2 cup Tahini & 1/4 cup of Olive Oil and mix.
Add 1/2 cup of water, about 1/4 cup of fresh lemon juice (1 lemon), & 2 cloves of fresh garlic chopped, blend thoroughly.
Add your Purple Hull Peas and blend until creamy.
Add 2/3 cup of Roasted Pistachios, 1/2 tsp of Seven Sisters, and a few shakes of Somersault, then blend until smooth.
Garnish with whatever strikes your fancy! We like Olive Oil, Red Dirt, Fresh Parsley & Kalamata Olives.
This recipe makes about 5 cups of Hummus, it will last in the fridge for about a week.