Hey bookworms!!
I just turned in my latest Harrison Street Crew book to my editor and PHEW. Has it been a crazy couple of weeks! With moving to the new house (we’re STILL unpacking, y’all) and my deadline (did you see Simcoe’s note? hehe) along with our sad little trip to London that was canceled AND Sean signing at Free Comic Book Day… it’s just been a whirlwind. And I am exhausted. Amidst all this craziness, I always have a hard time eating healthy and finding the time to cook.
While on deadline, I made this sweet pea hummus which I swear I lived off of for a good couple of days! I ate it with fresh cut veggies–carrots and peppers for lunch. I used it as a side dish on my chicken for dinner. And I even spread some on my sandwiches for lunch.
It’s healthy, simple, and EASY to make! So, naturally, dear readers, I thought I’d share it with you. Enjoy!
Sweet Pea Hummus
Ingredients
- 1 Tbsp olive oil
- 1/2 cup chopped onion
- 1 garlic clove
- 2 cups shelled peas fresh or frozen
- 3/4 cup water
- 2 Tbsp tahini
- 3 Tbsp chopped fresh mint spearmint
- 2 Tbsp sour cream optional: I left this out because I was trying to limit my dairy
- 1/2 teaspoon black pepper
- Salt to taste
- Red Pepper Flakes for spice, to taste
Instructions
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1) Sauté onions and garlic: (Do I really need to describe this? If you don't know how to saute onions and garlic, I recommend you go check out Youtube real quick 😉 Anyway, add the chopped onion and sauté until soft and translucent, but not browned, about 4-5 minutes.
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2) Add peas and water, boil: (Again, pretty sure y'all know how to boil peas, but just in case!...) Add the peas and the water, cover and bring to a boil. Let this cook 5 minutes.
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3) Drain the Peas, Garlic, and Onions: I'm really not explaining this one.
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4) Purée in food processor: Put the peas and onions into the bowl of a food processor and add all the remaining ingredients. Pulse until you have a rough purée. Serve chilled.
