Green Curry Hummus with Herbs
Ingredients
- 1/2 cup frozen green peas (steamed and cooled)
- 2 Tbsp olive oil (divided)
- 2 medium shallots (minced // 2 shallots yield ~3/4 cup minced)
- 4 large cloves garlic (skin removed and slightly smashed/crushed)
- 1 tsp finely minced or grated ginger (or sub 1/4 tsp dried ginger)
- 1 15-ounce can chickpeas (rinsed and drained)
- 2 Tbsp green curry paste
- 1/4 cup tahini
- 1 1/2 Tbsp lemon juice (1 small lemon yields ~1 1/2 Tbsp or 22 ml)
- 1 1/2 Tbsp lime juice (1 small lime yields ~1 1/2 Tbsp or 22 ml)
- 1/2 tsp sea salt (plus more to taste)
- 1/2 cup chopped fresh cilantro (plus more to taste)
Preparation
Steam the green peas until tender and let them cool.
Heat half of the olive oil in a skillet over medium heat and sauté the minced shallots, garlic, and ginger until fragrant.
In a food processor, combine the chickpeas, green curry paste, tahini, lemon juice, lime juice, sea salt, chopped cilantro, sautéed aromatics, and cooled green peas.
Blend until smooth, adding the remaining olive oil to achieve the desired consistency.
Taste and adjust seasoning with additional salt or cilantro if needed.
