Naual Hansen

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Lately I have tried to create a tasty version of hummus, but with canned peas instead of chickpeas. This combo of a light green hummus with a slight taste of ground coriander, together with chickpea traditional style hummus is addictive! It can be consumed as breakfast, lunch, brunch or easy dinner.

It is a tangy, salty, garlicky creamy dip, with a slight hint of ground coriander and pepper. Personally, I find it tastes amazing as a dipp to a fresh sliced green paprika. Both versions of hummus is a great plantbased source of healthy carbs and proteins, antioxidants (from lemon, garlic and tahini), and unsaturated fat (from tahini and olive oil). 

This pea hummus combined with chickpea hummus can be served with traditional oriental flatbread or pita bread, for breakfast or lunch. Vegan yoghurt goes perfectly along with it, as well as fresh seasonal salad, dried tomatoes preserved in oil, olives and falafel.





Ingredients for chickpea hummus:
  • 530 gr of canned, drained chickpeas;
  • 5 + 3 tbsp. of tahini;
  • juice of 1 large lemon;
  • 2 cloves of garlic, finely chopped;
  • 10 tbsp. of cold water;
  • 1/2 tsp. of salt;
  • a pinch of ground coriander;
  • 1/4 tsp. of chilli flakes (optional).
Ingredients for the pea hummus:
  • 270 gr of canned, drained peas;
  • 3 tbsp. of tahini;
  • juice of 1/2 of lemon;
  • 4 tbsp. of cold water;
  • 1/4 of salt;
  • a pinch of ground coriander;
  • 1/4 tsp. of ground pepper.
For garnish:
  • 1-2 extra tbsp. of tahini;
  • some olive oil;
  • some chopped leek or green onions.

Preparation time

15 min.

Cooking time




Directions for chickpea hummus:
1. Drain and wash out chickpeas, put them in a pot and cook, let simmer for 3 min after boiling point. Drain of water.
2. Blend chickpeas in a high-speed food processor with tahini and lemon, while adding gradually a couple of tbsp. of water.
3. Add lemon juice with the rest of ingredients, blend until it gets a smooth texture. Pour on a plate and even it out with a wet spoon.
Directions for pea hummus:
1. Drain peas out of excess liquid from the can and put in a high-speed blender.
2. Blend, while gradually adding the rest of the ingredients, blend until it gets a smooth texture. Pour in a center spot of plate with chickpea hummus, and even it out. Make small dents with a wet spoon on surfaces of both pea and chickpea hummus.
3. Drizzle with oil, and add the rest of ingredients prepared for garnishing.

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