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Green pea hummus with toasted pita

This is a contemporary hummus from Northwest America. It is a lovely spring hummus when peas have just appeared in the market and are fresh and sweet. This dish speaks to the seasonal cooking that Oregon is so famous for, the absolute best farm-to-table cuisine.

The hummus is delicate and full of the flavour of the fresh peas. The rich tahini, the spicy garlic and the herby cilantro complement the flavour. This hummus is bright green in colour, and it is excellent. I like to serve it with pita bread and crudites, celery, carrots, cucumbers, broccoli and other vegetables that are also in season.

I absolutely love this cookbook for the diversity of dishes, flavours and fun, casual style. The recipes from this cookbook are unique, and I should cook from this cookbook more often. Eva is a photographer, educator, 2x cookbook author, stylist, avid gardener, and the gal behind the food + lifestyle blog Adventures in Cooking. She is based in the lush forests of the Pacific Northwest, where her work is inspired by the beauty of nature, soft light, and simple, seasonal living. This book also highlights the unique style and cuisine of the American North West, Portland, the region, fresh, beautiful cuisine that is foraged and amazing.

For more recipes from this cookbook, click here.


1 cup green peas, fresh or frozen. See below

1 cup cilantro, leaves and tender stems

1/2 cup cooked or canned chickpeas (see directions below)

2 garlic cloves, sliced

2 tablespoons tahini

Juice of 1 lime

2-3 tablespoons extra-virgin olive oil, + to drizzle

Salt, to taste

1/2 teaspoon pepper

3-4 tablespoons water, or as needed

Pita bread, lightly toasted

If you are using fresh green peas, use them as is. If you use frozen peas, blanch them in boiling water for 2 minutes and drain. Cool thoroughly and use.

If you are using dried chickpeas, soak less than 1/4 cup of them in 3 cups water overnight. Drain and cook in 5 cups water with one clove of garlic, slice, small bay leaf, and 1 teaspoon salt. Bring to a boil and scoop off the scum. Simmer for 1 hour till the chickpeas are very soft. Drain and set aside, discarding the bay leaf.

Add all the ingredients to a small blender. Blitz to a thick paste. You can choose to make the hummus as chunky as you like. Taste for salt, garlic and tartness.

Serve at room temperature with warm toasted pita bread.

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