This green pea herb hummus with dukkah-inspired cheesy pepita sprinkle is a vibrant and fresh-tasting dip. Enjoy it as an appetizer with veggies and crackers, or as a sandwich spread.

Happy weekend to you all!

I don’t usually post on Saturdays, but this week has felt a bit jumbled, so here I am with a nice weekend-appropriate recipe: Green pea hummus with lots of lemon, herbs, and garlic, topped with dukkah-inspired cheesy pumpkin seed sprinkle. It has to be one of my favourite dips yet; green peas are just a bit lighter than the traditional chickpeas, and they lend a gorgeous bright green colour to this hummus.

This hummus can be made with fresh or thawed frozen green peas. I used organic, Ontario grown frozen green peas, but if you have fresh, they would be totally delicious here. If using frozen peas, be sure to allow them to thaw completely before making this dip.

ingredients you’ll need

For the green pea hummus, you’ll need peas, tahini, lemon juice, extra virgin olive oil, sea salt, pepper, dill, mint, and garlic.

For the cheesy pepita sprinkle, you’ll need roasted pepitas (shelled pumpkin seeds), nutritional yeast, sea salt, garlic, cumin, and coriander.

method

Make the hummus: Combine the peas, tahini, lemon juice, olive oil, salt, pepper, dill, mint, and garlic in a food processor fitted with the ‘S’ blade. Process until smooth. Transfer into a container.

Make the cheesy pepita sprinkle: Wash and dry the food processor, then add the pepitas, nutritional yeast, salt, garlic cumin, and coriander. Process for 10-15 seconds, until coarsely ground. Top the green pea hummus with the cheesy pepita sprinkle and dig in!

more vegan appetizer recipes

All right, that’s all for today, folks! Definitely keeping things short and sweet for today. Have an awesome weekend. This coming week, you can expect to see recipes for chickpea tinga tostadillas, watermelon mint lime kale blender juice, harissa hummus with halloumi, chipotle chicken stuffed peppers, and quinoa banana breakfast pudding!

Enjoy!