Smoky Field Pea Hummus

Southern Living
Smoky Field Pea Hummus
This is our new go-to summer dip. Use any legume you like.
Makes about 4 cups


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1/3 cup chopped smoked ham from hock
Vegetable cooking spray
1/4 cup chopped fresh flat-leaf parsley
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon tahini
1 garlic clove, pressed
1 teaspoon kosher salt
1 tablespoon extra virgin olive oil
1/4 teaspoon smoked paprika
Pita chips


Hands-on: 20 Minutes
Total: 3 Hours, 30 Minutes

1. Sauté ham in a small nonstick skillet coated with cooking spray over medium-high heat 3 to 5 minutes or until crisp.

2. Process peas and next 6 ingredients in a food processor, adding up to 3 Tbsp. water, 1 Tbsp. at a time, as needed to reach desired consistency. Transfer to a bowl, and drizzle with 1 Tbsp. oil. Top with paprika and crisp ham. Serve with chips.

Created date

June 2014