Pea hummus recipe

Total: 5 min Diners: 6

Although the usual ingredient to prepare the classic version of this recipe are chickpeas, this is such a versatile and easy to prepare appetizer that we can make it with virtually any cooked legume we have in the pantry. In today’s recipe we prepare pea hummus, a legume that in Spain is usually consumed fresh or frozen, although in stores selling legumes in bulk can also be found in dry.

Ingredients

For the pea hummus paste

. Cooked peas, 200 g Cooked chickpeas, 200 g Garlic, 1 clove Juice of 1 lime Salt, to rectify Ground cumin, 1 teaspoon Tehena, 2 tablespoons Extra virgin olive oil, 3 tablespoons

For garnish when serving

Extra virgin olive oil Sesame seeds Chili powder or dried chili flakes

Nutritional properties of peas

We are talking about a food with a high amount of protein. Peas belong to the legume family, like lentils, and therefore have an extraordinary amount of quality protein for human consumption. As with lentils, peas need to be consumed with another cereal, such as rice, to obtain a complete protein for the body to assimilate them in the right way.

On the other hand, they are also a source of fiber. By taking protein and fiber in the same food we help regulate digestion. Peas do not have fats or sugars that harm our organism, on the contrary, they serve to carry a balanced diet. If you are doing some kind of diet to lose weight or need to control the fats that enter your body, peas are a good choice.

Peas also have another series of very interesting nutritional contributions for our body. They are an important source of vitamin B and C, mainly, and also contain minerals such as manganese and iron. And is that the properties of peas are many and varied.

According to the Spanish Nutrition Foundation (FEN), “an average serving of peas has almost as much protein as a whole egg (although of lower quality), less than a gram of fat, and no cholesterol. It is also a source of minerals such as phosphorus and potassium. As for vitamins, it is important to highlight its content in thiamine, niacin, folates, and mainly in vitamin C (although a considerable part of it can be lost during the cooking process). Folates contribute to the process of cell division and the normal formation of blood cells. They also contribute to the growth of maternal tissues during pregnancy.”

How to make pea hummus

.Now in summer, hummus is the best way to eat legumes without getting hot, because it is a healthy recipe that we can take as an appetizer with vegetable sticks, toasted pita bread or even as a spread for sandwiches and snacks replacing more caloric sauces such as mayonnaise and the like.

Step 1

Put all the ingredients except the oil and salt in a blender or food processor. We grind until we have a homogeneous mixture and finally add the oil in the form of thread while we continue beating until the mixture is emulsified. Finally add the salt, which if the chickpeas and peas are cooked with salt, it will be only rectify the point of the same.

Step 2

To serve the hummus, put it in a bowl or a deep dish, drizzle with a trickle of extra virgin olive oil and sprinkle with sesame seeds and some dried chili flakes or chili.

Other recipes with pulses for the summer

Apart from hummus, pulses are also very useful to prepare fresh salads like the ones we propose below:

13 photos

13 easy vegetable salad recipes that can be made in a jiffy

Mer Bonilla