Avocado and Green Pea Hummus Recipe

About a week ago, I stumbled upon the Weekend Cookbook Challenge being hosted this month by Foodiechickie. The event will center around cooking from a Nigella cookbook — fortunately, I received Nigella Express for Christmas.

Nigella is one of those people who seems down to earth. Granted, maybe she smacks her children about the house all day, who am I to really know, but there does seem to be something very genuine about her. She is warm and inviting, making one decadent dish after another.

Pre-diet, I made the Holiday Hot Cake from Nigella Express, a sweet and sticky pudding cake. It was delightful and did not disappoint. Since I’m trying to eat healthier, I knew I might be challenged to find something suitable. I remembered a dip called Avocado and Green Pea Hummus which sounded intriguing. The photo in the cookbook made the hummus look a mysterious minty green … and I wondered how the ingredients would actually achieve this. I decided to put it to the test this afternoon as light snack to nibble on until dinner.

Avocado and Green Pea Hummus

1 ripe avocado
2 tablespoons lime juice
1/2 clove garlic, minced
2 4.9 oz. cans sweet green peas, drained
1 teaspoon kosher salt or 1/2 teaspoon table salt
Small rounds of pumpernickel or whole grain bread

Spoon out the avocado flesh and put into a food processor. Add the lime juice and garlic. Add the green peas and salt, then process until you have a ‘kermit-colored puree’. Dollop onto small pieces of bread and eat!

First off, it couldn’t be much simpler. The taste is light and refreshing, perfect for entertaining or as a light snack. The color turned out a classic pea green which I anticipated. If made with fresh or frozen peas, I likely could have avoided this. Regardless, it tastes great.

Next time, I might add a bit of seasoning, maybe a dash of cayenne for some heat. The amount of garlic could be bumped up a bit — currently, it’s very much in the background.

You might also like these posts:
Heart healthy fava bean dip
How to make pita chips
Jazzin’ up parmesan crisps
Nigella’s breakfast bars

Comments on this entry are closed.

  • Manggy February 4, 2008, 11:26 pm

    HAH! I got seriously disturbed picturing Nigella smack anyone around. She’s just so proper all the time!
    I’m glad to hear her recipes are coming across well. Her TV show’s not that well-received.
    Definitely more heat=better, no exceptions :)

  • Allen of EOL February 5, 2008, 9:54 am

    hey manggy — I tried another Nigella recipe last night (for breakfast bars) and they didn’t turn out as good. I’ll post about the failure of them soon.

    I’ve been enjoying your blog – the bacon-wrapped eggs with cream cheese biscuits looks sinfully good! I’m waiting to see what you’ll make next … if you take requests, I’d love some bibingka :-)

  • Sara March 3, 2008, 11:33 pm

    This looks really good! Thanks for taking part in WCC this month.

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