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.
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