Hummus typically contains garbanzo beans (chickpeas) and tahini. This recipe, inspired by one in The Blooming Platter Cookbook, takes liberties with the formula, using green peas instead of garbanzos and pistachios instead of tahini.
These ingredients combined with lemon and fresh tarragon give bright, complex flavors. Use like any other hummus: spread on crackers or crusty bread or use as a vegetable dip. You can use dried tarragon, but fresh tarragon adds delightful layers of flavor.
Raw, unsalted pistachios are best in this recipe, but if you try it with roasted and salted pistachios or ones that you shell yourself, be sure to rinse them well under running water to remove excess salt, and taste the hummus before adding salt—you might not need to add any.
|Green Pea-Tarragon Hummus||
- 1 10-ounce package frozen peas (about 2 1/3 cups)
- 1/3 cup shelled pistachios
- 1/4 cup lightly packed fresh tarragon leaves (about 1/4 ounce) OR 2 tablespoons dried tarragon
- 2 tablespoons olive oil
- Juice of 1 lemon (about 1/4 cup)
- 1/4 teaspoon salt
- 1/4 cup water
- Place frozen peas in a medium saucepan. Add water to cover and bring just to a boil over medium high heat (10 to 15 minutes). Drain.
- In the bowl of a food processor fitted with the metal blade, place peas, pistachios, tarragon, oil, lemon juice, and salt—all ingredients except water. Process until pistachios are finely ground. Add the 1/4 cup water and process until blended.
- Refrigerate. Use within 2 to 3 days.
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