Pea Hummus A healthy refreshing type of hummus made by peas. I enjoy hummus during winter but it is heavy for summer; therefore, it has been my favorite meze for the last couple of summers.
- Put the green peas (without the pods), garlic, onion/shallots in boiling bouillon (usually I use a pressure cooker for 13-14 minutes).
- When the peas are soft, take all the ingredients out but keep the juice. Do not throw it away yet.
- Put all cooked ingredients into a blender or a pot where you can use a hand mixer.
- Soak the toast bread in the leftover cooking water. When it soaks the cooking water nicely, remove it and put it into the blender too.
- Add virgin olive oil, lemon juice, dill, basil into the blender and blend it nicely.
- Beat the fennel seeds (according to your taste, but be careful, fennel has a strong taste like anise) in a mortar and add them to the blender. Season with salt and pepper.
- You may use this dish as a meze/appetizer or as a dip; therefore, you need to judge the thickness of the dish. If you need it juicier, add more cooking water, olive oil, or lemon juice.
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- Put the green peas (without the pods), garlic, onion/shallots in boiling bouillon (usually I use a pressure cooker for 13-14 minutes).
- When the peas are soft, take all the ingredients out but keep the juice. Do not throw it away yet.
- Put all cooked ingredients into a blender or a pot where you can use a hand mixer.
- Soak the toast bread in the leftover cooking water. When it soaks the cooking water nicely, remove it and put it into the blender too.
- Add virgin olive oil, lemon juice, dill, basil into the blender and blend it nicely.
- Beat the fennel seeds (according to your taste, but be careful, fennel has a strong taste like anise) in a mortar and add them to the blender. Season with salt and pepper.
- You may use this dish as a meze/appetizer or as a dip; therefore, you need to judge the thickness of the dish. If you need it juicier, add more cooking water, olive oil, or lemon juice.
- Carbohydrate 0.43501 g
- Cholesterol 0 mg
- Fat 12.50056 g
- Fiber 0.0210500002503395 g
- Protein 0.02073 g
- Saturated Fat 1.72603 g
- Serving Size 1 1 Serving (18g)
- Sodium 39.0885 mg
- Sugar 0.413959999749661 g
- Trans Fat 0.3385815 g
- Calories 112 calories
Step-by-step
- Put the green peas(without the pots), garlic, onion/shallots in to boiling with the bouillion (usually I use pressure cooker for 13-14min. is enough).
- when the peas are soft take all the ingredients out. but keep the juice DoNot throw it yet.
- Put all cooked ingredients in to a blender or in a pot where you can use your hand mixer.
- Soak the toast bread in to the water left over in the pot. when soaks the cooking water nicely remove it and put in to the blender too.
- add virgin olive oil, lemon juice, dill, basil in to blender and blend it nicely.
- Beat the fennel seeds(according to your own taste but be-careful fennel has a strong taste like anise) in the mortar and add them in to the blender and season it with salt and pepper.
Building Flavor and Texture
Swapping dried chickpeas for fresh green peas yields a lighter purée that cooks down in just fourteen minutes under pressure, transforming dense starches into a sweet, herbaceous spread. Crushing whole fennel seeds in a mortar releases volatile essential oils that cut through the natural sweetness of the legumes. When the blade runs at high speed, extra-virgin olive oil emulsifies with the residual starches from the soaked bread, building a glossy, stable matrix that holds its shape on the plate.Balancing Acidity and Herbaceousness
Acid interacts directly with chlorophyll to preserve the bright green hue, which is why four centiliters of fresh lemon juice must go into the canister alongside delicate herbs like dill and basil. Fresh herbs contain volatile aromatic compounds that degrade under prolonged heat, so adding them raw during the final puree step keeps their pungent, volatile top notes intact without bruising them in hot water. Adjusting the final viscosity requires judicious additions of the reserved cooking liquid, allowing precise control over whether the mixture behaves as a spoonable meze or a dippable spread.Storage and Evolution
Chilling the finished dip overnight allows the ground fennel and white cracked pepper to thoroughly permeate the pea starches, though the bright herbal notes will begin to dull after forty-eight hours in a sealed container. Stored properly below four degrees Celsius, leftover portions can be re-emulsified with a tiny splash of warm water and olive oil to restore their original sheen.
