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.

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20 Minutes

20 - 25 Minutes

Manageable

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)⁠

  • 1 Lemon⁠

  • 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. ⁠

  • Enjoy!