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–+ servings
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Makes

6 servings

Ingredients

  • 2 garlic cloves unpeeled
  • ¼ cup canned chickpea liquid
  • 1 cup canned chickpeas
  • 6 tablespoons lemon juice
  • ⅓ cup tahini
  • 1 cup fresh shelled spring peas
  • ½ cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • ½ cup mint leaves packed
  • ¼ cup cilantro leaves packed
  • 1 tablespoon chopped chives

Instructions

  • Roast garlic in pan over medium heat until the outsides are browned, turning cloves over occasionally, about 8 minutes. Cool, peel garlic, and set aside.
  • Add the chickpea liquid to a blender and process on high speed for 1 minute. Add lemon juice and tahini and process on high speed for 1 minute, until smooth and combined.
  • Add fresh spring peas and process on high speed for 1 minute, until smooth. Add chickpeas, olive oil, roasted garlic cloves, salt, mint leaves, cilantro leaves, and chives. Process on high speed for 1 minute, until smooth.
  • Scrape down sides of blender and process on high speed for 1 minute until hummus is smooth, creamy and completely combined. Taste hummus and season with more salt or lemon juice as desired.