Green Pea Hummus with mini bell peppers
Active Time: 20 minutes
Makes 6 servings
- ½ teaspoon coconut oil or ghee
- ¼ cup raw pumpkin seeds
- Pinch sea salt
- ½ - 1 teaspoon cumin- depending on your taste preference
- 1 pound fresh or frozen green peas, shelled
- ½ cup cilantro leaves
- 1 small yellow onion, roughly chopped
- 1 serrano pepper, stem removed, roughly chopped
- 2 gloves garlic, roughly chopped
- Juice of 1 small lemon
- 1 15-ounce can garbanzo beans
- ½ teaspoon sea salt
- About 18 mini bell peppers, halved and seeded
- Heat coconut oil over medium heat in a small skillet. Once hot, add pumpkin seeds and coriander seeds and stir constantly until browned and starting to pop, about 5 minutes. Remove from heat and toss with a pinch of sea salt. Set aside.
- Prepare an ice bath by filling a large bowl with ice water. The bowl should be just big enough to submerge the peas in the water.
- Heat 4 quarts water in a large pot. Once boiling, add peas and blanch until tender, 30-45 seconds. Drain peas and immediately transfer to the ice bath for 2 minutes. Drain peas.
- Add peas, cilantro, onion, pepper, garlic, lemon juice, garbanzo beans, and sea salt to a food processor and process until smooth.
- Transfer to a large airtight container and top with seed mixture. Store in the fridge.
- As needed for a snack, transfer 1 serving hummus to a to-go container, along with 3 halved mini bell peppers for dipping (per person).