Hummus is a great source of protein and fiber that keeps you sated for a long time. This versatile dish goes well as a meal, appetizer or snack time. To vary the taste, try my version made with peas.
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Hummus is a dish made with chickpeas and tahini (sesame paste).
According to a study by the American Institute for Cancer Research, this simple recipe is rich in fiber and folic acid, which help the bowel to function and lower cholesterol.
Although chickpeas are the traditional ingredient, we have already seen here on the site some alternatives, such as the one made with pumpkin - click here and check it out.
Today, it's time to see how to prepare a green version made with peas.
Rich in plant-based protein, the pea has a wealth of vitamins and antioxidants, as well as soluble fiber, which controls blood sugar release and decreases fat absorption.
At serving time, my tip is toast flatbread, which you make by cutting it into small triangles and toasting in the oven for a few minutes.
It also looks great alongside raw vegetables cut into sticks, called crudites.
Its creamy texture also works well as a salad dressing substitute.
The following recipe yields four portions, with 74 Kcal each.
1 cup of fresh peas
1/4 cup fresh parsley
2 tablespoons tahini
2 tablespoons lemon juice
1 clove minced garlic
Salt and black pepper to taste
Boil salted water in a small saucepan.
Add the peas and cook for two minutes or until tender.
Drain, rinse and peel.
In a processor, add peas, parsley, tahini and lemon juice.
Season with salt and pepper.
Beat 30 to 40 seconds until thick.
Store in the refrigerator to serve cold.