Green Pea Hummus

Sumac grows in abundance throughout the Mediterranean, and its dried, ground berries are a fruity and astringent spice widely used in Middle Eastern cooking. If you can't find sumac, substitute 1/4 teaspoon grated lemon rind. You may need to add up to a tablespoon of water if the mixture is too thick to process smoothly. Serve with pita wedges.

Yield: 6 servings (serving size: about 3 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 93
  • Calories from fat: 48%
  • Fat: 5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.9g
  • Protein: 4.1g
  • Carbohydrate: 9.3g
  • Fiber: 2.7g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 254mg
  • Calcium: 32mg

Ingredients

  • 2 cups frozen green peas
  • 1/2 cup chopped fresh flat-leaf parsley
  • 3 tablespoons tahini (sesame-seed paste)
  • 2 tablespoons fresh lemon juice
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 garlic clove, chopped
  • 1 teaspoon extravirgin olive oil
  • 1/4 teaspoon ground sumac

Preparation

  1. Cook peas in boiling water 3 minutes; drain and rinse with cold water. Drain. Place peas and next 6 ingredients (through garlic) in a food processor, and process until smooth. Spoon pea mixture into a small serving bowl; chill. Drizzle with oil, and sprinkle with sumac just before serving.
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