Whirled Peas...Hummus?

I know, hummus is supposed to be made with chickpeas, but listen to me for a second. I woke up this morning and wanted to make baba ghanoush only to discover that my eggplant was mushy. I actually contemplated roasting it anyway, thinking that cooking it at a high temperature would kill any bacteria (I know, I know) but my rationality beckoned me to throw it away. So then I figured I'd make hummus, but I just wasn't in a chickpea kind of mood. So I tried thinking of a new way I could spin an old favorite. Many ideas later (including mushrooms) I remembered there were peas in the freezer. So I got to work, and created something pretty tasty.


Whirled peas hummus
Ingredients
- 3 cups frozen peas, thawed
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 garlic cloves
- 4 basil leaves, torn
- 1 tbsp parsley
- S&P, to taste

Instructions
- Throw everything into a food processor and...whirl...until smooth. Chill until serving.




I know this isn't very hummus like, but I want it to be hummus so that's just what it's going to be. It's sweet, herbaceous and has a color that instantly put a smile on my face. Why eat a bowl of beige chickpea hummus when you can have a beautifully bright green spread that tastes great on veggies and pita and my fingers? The answer is obvious.

Now I'm going to sip some tea, watch the (original) Iron Chef, and begin concocting my next Desserts for Moi endeavor. Ciao!

Blog announcement: Organically Me has a new look! I was up until 1AM working on it and I'm quite happy. More pages to come as well.