Green Peas Hummus

Some recipes intrigue because of the ingredients used. I came across such a recipe for Lentil Hummus in one of Martha Stewart's magazine. I have been making hummus for quite a while now. But, I had not seen the use of nut butter in any of them. This recipe used cashew butter with lentils. I made my own version of it using Green peas and used almond butter since that is what I had on hand. Nutritionally, it is better than traditional chick peas hummus since green peas has more fiber than chick peas. It tasted delicious and that is what matters the most. Don't you agree?

One year back - Sourdough Semolina Bread
Two years back - Vegan Apple Date Muffins
Ingredients:
Cooked green peas - 2 cups (Use canned or frozen cooked or dried, soaked and cooked)
Almond butter - 1/4 cup (Or any other nut butter without sugar)
Garlic - 2 pods crushed
Olive Oil - 1 TBSP
Lemon juice - 2 TBSP
Hot sauce - 1/2 tsp or to taste
Salt - to taste
Red chilli flakes - as per taste

Method:
Take all the ingredients in a food processor except red chilli flakes. Run it until smooth. Add chilli flakes and swirl once more. Serve with crackers or toasted pita bread.

Notes:
If using canned peas, rinse and drain well and use. Go easy on salt in that case. If it is hard to run the food processor, add more olive oil 1 TBSP at a time to get a smooth texture.

Enjoy.

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