Green Garden Hummus

Ingredients

• 1 can (19oz/540ml) white beans drained and rinsed
• 1 cup fresh peas, blanched
• ¼ cup parsley leaves
• ¼ cup mint, leaves
• ¼ cup dill, roughly chopped
• 2 garlic cloves, minced
• 3 tablespoons almond butter or tahini
• ½ teaspoon ground cumin
• Juice and zest of 1 lemon
• 4 tablespoon extra-virgin olive oil
• 3 tablespoons water, plus more as needed
• Salt and cracked black pepper
• Serve with your favorite raw vegetables and herb lavosh or crackers
• Wasabi peas, kale leaves, mint sprigs for garnish, optional

Directions

1. Combine the white beans, peas, herbs, garlic, tahini, cumin, lemon juice and zest, olive oil, in the bowl of a food processor fitted with the blade attachment or blender. Blend hummus until smooth, about 3-4 minutes, scraping down the sides of the bowl as needed. If too thick, blend 2-3 tablespoon of water to thin it out and make the hummus creamier. Season with salt and pepper. Hummus will keep for up to 1 week in a sealed container in the refrigerator.
2. To serve fill a bowl with hummus into a small bowl, place on a large platter. Garnish the hummus with some wasabi peas, and herbs. Serve with herb lavosh and raw vegetables.
3. Note: This dip is also incredible to serve up with grilled veggies or used as a spread in a wrap or sandwich in school lunch boxes as well.