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Hummus with Sugar Snap Peas and Basil

Hummus with Sugar Snap Peas and Basil

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Try seeking out a high-quality Sauvignon Blanc vinegar. You’ll be amazed at how much it brightens these sugar snap peas. This recipe was developed by Tusk in Portland, OR.


  • 2 cups thinly sliced sugar snap peas
  • 1 cup lemon, purple, and/or sweet basil leaves
  • 2 tablespoons Sauvignon Blanc vinegar or other white-wine vinegar
  • 2 tablespoons salted, dry-roasted peanuts
  • Aleppo-style pepper (for serving)

Recipe Preparation


  • Toss peas, basil, and vinegar in a large bowl to combine; season with salt (makes about 2¾ cups).

  • Spread hummus on a plate and top with about 1 cup sugar snap pea mixture (reserve remaining mixture for another use). Drizzle with oil and top with peanuts. Sprinkle with Aleppo-style pepper.

Recipe by Sam Smith, Tusk, Portland, OR

Nutritional Content

Calories (kcal) 240Fat (g) 19Saturated Fat (g) 2.5Cholesterol (mg) 0Carbohydrates (g) 12Dietary Fiber (g) 4Total Sugars (g) 2Protein (g) 6Sodium (mg) 65

Related Video

The Perfect Hummus Swoosh

Reviews Section

Recipe Summary

  • 2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed
  • ½ cup tahini
  • ½ cup water
  • 1 lemon, zested and juiced
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh chives
  • ¼ cup chopped fresh mint
  • 1 clove garlic, peeled
  • ½ teaspoon salt
  • 6 small carrots with greens still attached, or as desired
  • 6 sugar snap peas, or as desired
  • 6 fresh asparagus, or as desired
  • 6 radishes with greens, halved, or as desired
  • 6 small stalks celery hearts with leaves, or as desired

Blend chickpeas, tahini, water, lemon zest, lemon juice, basil, parsley, chives, mint, garlic, and salt in a blender until smooth. Spread hummus in a 2-inch deep baking dish.

Arrange carrots, sugar snap peas, asparagus, radishes, and celery in neat rows in the hummus to resemble a garden.

Video Tutorial

Yep – this pretty Christmas appetizer hits all the right notes!

  • Creamy hummus is studded with salty feta and a little zing from green onions.
  • That’s topped with a tabouli-like layer of fresh-tasting parsley salad.
  • Add little red tomatoes and a red-pepper-ribbon (optional but highly recommended), and you go from hummus dip to edible holiday wreath in 10 minutes flat!

Plus, this appetizer is definitely:

• A busy cook’s dream! An absolute breeze to throw together in minutes, and you can even make it ahead! (Pssst … if you need a second super-fast, make-ahead holiday appetizer for your celebration … make our EASY Pomegranate Salsa, too. It takes about 5 minutes flat!)

• Sooooo festive! It’s sure to be the highlight of any Christmas buffet! Everyone will be asking, “Who brought that. ” And you’ll be all chill, right? Shrugging it off with a breezy, “It was nothing!” while basking in the compliments and all the oooohing and aaaahing. Yay, you!

• Shhhhhhh … actually even healthy, too! But it’s so delicious, no one will care. I mean, pretty much everybody loves hummus, and I’ve seen firsthand how this appetizer dip disappears crazy-fast. Which is awesome, because this isn’t one of those fattening, you’ll-be-sorry-later dishes at holiday parties. Nope! Grab a glass of wine and station yourself next to this for the evening. No guilt, no holiday remorse come January 1st – you’re seriously winning here!

Asian Sugar Snap Pea & Steak Salad

Asian Sugar Snap Pea and Steak Salad: cool, crisp salad with a light peanut sauce dressing, topped with steak, all under 300 calories!


  • 3 cups Fresh Sugar Snap Peas, Blanched And Chilled
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Hoisin Sauce
  • 1 Tablespoon Fresh Ginger, Peeled And Minced
  • 2 cloves Fresh Garlic, Minced
  • 1 Tablespoon Canola Mayonnaise
  • 1 Tablespoon Peanut Butter
  • 2 teaspoons Rice Wine Vinegar
  • 1 teaspoon Dark Sesame Oil
  • 2 teaspoons Splenda Sweetener
  • 1 Tablespoon Olive Oil
  • 8 ounces, weight Flank Steak, Cut Into Small Pieces
  • ¼ teaspoons Kosher Salt
  • ¼ teaspoons Fresh Ground Black Pepper
  • 1-½ cup English Cucumber, Seeded And Chopped (about 1 Large)
  • 1 pint Cherry Tomatoes, Halved
  • 4 Green Onions, Sliced
  • 2 Tablespoons Toasted Sesame Seeds (optional)


To blanch peas, bring a pan of water to a rolling boil. Place peas in boiling water for one minute. Remove with a slotted spoon to a bowl of ice water. Drain the peas when they are completely cold set aside.

In a medium bowl, combine soy sauce, hoisin, ginger, garlic, mayo, peanut butter, vinegar, and sesame oil, stirring with a whisk. Add Splenda. Set aside.

Right before serving, heat a medium cast-iron skillet over high heat. Add olive oil to pan swirl to coat. Combine steak, salt, and pepper, tossing to coat steak. Add steak mixture to pan cook 5 minutes or until well browned and crisp, stirring frequently.

When ready to serve, combine peas, cucumbers, tomatoes, and green onion and toss to combine. Drizzle with dressing and toss until well coated. Divide into 4 portions and top with steak. Garnish with sesame seeds, if desired.


Nothing says lunch like a sandwich. Try these sandwich wraps, an easy update on the classic sandwich.

Hummus & Goat Cheese Wrap

Non-GMO 8 “ tortillas of choice
2 Tablespoons prepared hummus—
1 heaping tablespoon goat cheese
1⁄4 red bell pepper, thinly sliced
1⁄4 large ripe avocado, sliced
4 large sugar snap peas, ends cut off and sliced length-wise into quarters
1 leaf romaine lettuce, center rib removed, sliced length-wise into strips

1) Warm tortilla in the microwave for 20 seconds.
2) Spread with hummus (leave space around the edges) and sprinkle with goat cheese.
3)Lay bell pepper & snap pea slices across the tortilla.
4)Top with avocado slices and lettuce.
5) Loosely roll up and enjoy!

HOW TO PACK IT: Sandwiches and wraps pack perfectly into the Solo Rectangle. Made from sturdy steel, the Solo Rectangle means no more squished sammies!


Prep Time: 15-20 minutes, Cook Time: 4-6 minutes, Servings: 3-4


¾ cup Feta Cheese
½ can (14-15 ounce) white beans, drained
½ medium red pepper chopped
3 green onion/scallions (green part only) finely chopped
2 TB parsley finely chopped
½ medium tomato finely chopped
½ tsp salt, pepper, garlic powder or to taste
1 TB fresh cilantro chopped (optional)
1 large Flour Tortilla

½ cup of plain Greek Yogurt (regular or low fat)
2 TB of Mayonnaise (try with sriracha mayonnaise)
3 tsp of grainy dijon mustard
2 TB of minced chives
¼ Lemon squeezed

1) Mash and mix up Feta Cheese and white beans in a bowl.
2) Then, add the rest of the filler ingredients, any optional ingredients, and mix.
3) Mix all ingredients up for Yogurt spread different bowl.
4) Heat Tortilla 30 seconds in a frying pan.
5) Down the middle of the Tortilla place ¼ cup of the Spread and then a spoonful of filler.
6) Roll it up.

HOW TO PACK IT: Sandwiches and wraps pack perfectly into the Solo Rectangle. Made from sturdy steel, the Solo Rectangle means no more squished sammies!

Trish’s Tips

Wear gloves. Using bare hands when working with beets can mean that you end up with hands dyed pink. If you want to avoid that, simply wear a pair of kitchen disposable gloves when handling beets.

Run the processor longer than you think. Ensure that you get all the chunks blended well to create that smooth and creamy texture for high-quality hummus by letting your food processor run. It will likely take longer than you think, up to 4 minutes or so.

Sauteed Peas With Basil and Pecorino

The natural sweetness of two kinds of peas pairs well with the salty cheese and bright basil.

Don't let the dish sit long after you add the lemon zest and juice, as the bright green will eventually turn into something slightly less appetizing.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.


Combine the butter and oil in a large skillet over medium heat. Once the butter has melted, add the sugar snaps and English peas, stirring to coat. Add the water and a pinch of salt cover and cook for 2 minutes.

Uncover and cook for about 2 minutes, or until the water has evaporated. The peas should be crisp-tender and bright green. Remove from the heat.

Finely grate 2 teaspoons of lemon zest directly over the peas. Cut the lemon in half, then squeeze half its juice directly over the peas. Add the basil and season lightly with salt and pepper. Grate the cheese over the mixture stir to incorporate.

Transfer to a warmed serving dish serve right away, with the remaining lemon half cut into wedges.

In this spring salad recipe by Hip Fit Foodie, sweet mangos and crisp cucumbers are the stars of the show. Her recipe also includes a flavorful avocado herb dressing, which pairs well with the salad. This mango salad with avocado herb dressing is colorful, healthy, and takes just 10 minutes to make.

Pea falafels with charred sugar snap peas and hummus




For the falafels, combine the frozen peas, chickpea flour, smoked paprika, ground coriander, ground cumin and turmeric in a bowl. Use a handheld blender/potato masher to slightly mash the ingredients together (the mixture should still be chunky). Set aside.

Toast ½ of the sesame seeds in a dry pan over high heat, tossing continuously until golden brown, about 2 minutes. Remove from heat and add the toasted sesame seeds to the falafel mixture. Mix until incorporated well. Use a tablespoon to scoop dollops of the mixture. Roll each spoonful between the palms of your hands to form a ball. Repeat until all of the mixture has been used.

Roll the balls in the remaining ½ of the sesame seeds. Set aside.

Heat a few glugs of canola/olive oil in a medium pan and shallow-fry the falafels until golden brown and cooked through, about 2 minutes per side. Remove from heat and set aside.

In a separate pan, heat a glug of canola/olive oil over high heat. Add the sugar snap peas and frozen peas, and flash-fry until charred. Remove from heat and set aside.

To serve, spread the hummus in a platter and top with the falafels and charred sugar snap peas and peas. Garnish with the baby basil leaves.


One of my favorites! Satisfying and light at the same time. I've added grilled shrimp for a little extra protein

Edit to prior review: I threw the zucchini into the water at the very end, just before straining the pasta and it came out just the right consistency. Cold leftovers the next day were just as delicious :)

Light, flavorful, lovely. I disagree with those who said this recipe was bland. I used the full 3 cloves of garlic, plenty of herbs, and white wine vinegar. I omitted the sugar snap peas just because I couldn't find any, but I didn't miss them. So easy, barely any cooking at all involved. And very refreshing. I will definitely be making this again!

I actually made this for Father's Day and my husband killed it and said "we're definitely making this again. "

Fantastic! Very easy to make and so many flavors. This is great after a quick trip to the Farmers market. I followed the recipe exactly although I omitted the red onions.

Beautiful, delicious and healthy. I made exactly as directed with various green and yellow summer squash. The long ribbons of squash are lovely with the pasta, and the sherry vinegar and herbs give a simple dish a light but complex flavor. A big hit.

Fantastic! This was so simple and so flavorful! I thought I would need to add some parmesan or something to bring it together, but it was perfect as it is written. Great way to use summer veggies. The only change I would make is to not add the zucchini until the last second before you strain the pasta, or throw it in immediately after you strain it- mine was a bit overcooked for my taste.

Wonderful and different pasta dish. I'll admit did changed it a bit (added summer squash and didn't have snap peas), didn't cook the summer squash and zuc. (the heat from the pasta thrown in the bowl was enough), used a tomato from the back yard instead of cherry tomatoes. kids ate it up, I loved it, wife loved it. Yum. Will make for company

@tatemae5460 1st of all who said this is Italian? 2nd point do you assume all pasta is Italian? 3rd point do ignore other cultures cuisines? At this point who cares about your opinion, make what you like. This is a great light 'Murican pasta dish with balanced fresh flavors only similar to primivera

first of all. Salad and pasta are not compatible. Mediterranean diet doesn' t mix ingredients. Eat carbs during the day preferably and salad inthe night. 2d point. No corns in pasta. Use good olive onion. 3d point. Put some oil in a low pan and gently fry the peas, tomatoes and zucchini with very low fire. No garlic! No vinegar! In 10 to 15 min zucchini tomatoes peas are ready, then add basil without cooking it. Boil pasta and when ready add veggies plus some more oil and if desired parmesan but not compulsory. Italian food is not an opinion.

This did not come out good for me at all. Was almost flavorless and the only way i could get my kids to eat it was by sprinkling a lot of parm cheese on it wil not make again.

This is wonderful--it is so easy, fresh and delicious, and more exciting in taste than in sounds. A keeper!

Iɽ just like to add that next time I will pull back the garlic from 3 big cloves - its a bit much still after 3 hours from eating dinner.

Wow, this is delicious! I didn't cook the zucchini at all and threw it in with the tomatoes. I used white wine vinegar instead of sherry. Also added fresh avocado slices to individual servings at dinner. Awesome.

Watch the video: Basilikum-Tofu Falafel mit Erbsen-Wasabi Püree. Sophias vegane Welt


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