Green Goddess Hummus

Cooking Directions

1. Combine dried peas and water in a large pot. Set aside seasoning packet to add later.

2. Bring water to a boil, cover pot then reduce heat to medium-low and cook peas for 20 minutes.

3. Add seasoning packet then continue cooking for 10 minutes or until peas are tender.

4. Drain peas then allow to cool for 30 minutes. Do not rinse.

5. Add garlic, tahini, spinach, salt, cumin, lemon juice and 1/4 cup of olive oil to a blender then pulse until spinach is pureed.

6. Add well-drained cooked peas to blender then blend on a low setting until smooth. Add additional olive oil if needed to get a creamy consistency. Taste for salt then add more if desired.

7. Pour into a serving bowl then refrigerate until chilled.

8. To serve, drizzle with more olive oil then top with fresh cracked black pepper and finely chopped cilantro or parsley (I love cilantro so that’s what I use).

9. Serve with an assortment of veggies and/or pita. Refrigerate to store in an airtight container up to one week.