• Prep: 20 min
  • Cook: 3 min
  • Serves: 6-7

This veggie-filled riff on hummus balances creamy garbanzo beans, the sweetness of spring peas, and spicy Bowery Arugula for a new twist on an old favorite.

More about The
  • 3 cups green peas, divided
  • 1 cup garbanzo beans
  • 2 cups Bowery Arugula, packed
  • ½ cup mint
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • ¼ cup plus 2 tablespoons olive oil, divided
  • kosher salt and freshly ground pepper
  • 2 strips lemon peel, julienned (for garnish)
  • Small mint leaves and tips (for garnish)
  • ½ teaspoon ground cumin
  • ½ teaspoon sumac
  • crudités, for serving
  1. In a large pot of boiling, salted water, blanch the peas until tender for 2 to 3 minutes. Strain the peas and shock in ice water until completely cooled. Strain again and let the peas completely dry.
  2. Make the hummus: In the base of a large food processor, add 2 ½ cups blanched peas, garbanzo beans, arugula, mint, lemon juice and zest. While the food processor is running, stream in ¼ cup of oil and then season with salt and pepper. If the consistency is too thick, adjust with a few tablespoons of cold water.
  3. Make the pea garnish: In a small bowl, mix the remaining ½ cup of blanched peas, remaining 2 tablespoons of oil, julienned lemon peel, mint, cumin, and sumac--then season with salt and pepper.
  4. Spoon the hummus in a large serving bowl, and then add pea garnish on top in the center. Serve with crudités.
Bowery Ingredients
The Culinistas
Our chef

Made for Bowery by The Culinistas.

Jill Donenfeld and Tiana Tenet are on a mission to bring us back to the table by making it easier for busy, urban families to access delicious and nourishing home-cooked meals. Their combined culinary experience has produced countless recipes that are now weeknight staples.

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