Heart healthy ingredients like tahini, avocado and green peas get blended together into a rich, creamy, delectable dip or spread, perfect for healthy snacking.
- 4 corn tortillas
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon seasoning salt
- 1/4 cup tahini
- 1 tablespoon fresh lemon juice
- 1 clove garlic, peeled
- 3–4 tablespoons ice cold water
- 1 1/2 cups green peas, frozen
- 1 avocado
- 1 handful fresh cilantro
- kosher salt and black pepper, to taste
- 1 tablespoon freshly torn cilantro leaves
- 1 teaspoon extra virgin olive oil
- 1 tablespoon pumpkin seeds
- a few sprinkles of hot sauce, optional
- 1 tablespoon crumbled queso fresco, optional
- To bake the chips, preheat the oven to 400 degrees. Prepare one or two sheet pans with a layer of parchment paper.
- Cut the corn tortillas into 6 wedges. Place in a bowl, drizzle with olive oil and sprinkle with seasoning salt, then toss to coat evenly. Arrange in a single layer on the prepared sheet pans.
- Place the sheet trays in the preheated oven and bake until crispy, about 10-15 minutes.
- Measure the tahini into the bowl of a food processor along with the peeled garlic clove and lemon juice. Turn on the blade and while it’s running, drizzle in 3 tablespoons of ice cold water. Let motor run for about 3-5 minutes until tahini is light and fluffy. Stop and scrape the sides a few times as well as the corners of the bowl to ensure all the tahini is getting whipped evenly.
- Add the peas and the avocado and puree again until mixture is homogenous and smooth. If peas are totally frozen, this may take a few minutes.
- Add handful of cilantro, and season with salt and pepper to taste. Pulse to incorporate the seasonings. Check taste and adjust final seasoning with salt, pepper, or lemon juice as necessary.
- Scoop avocado-sweet pea hummus into a bowl and serve with crispy baked tortilla chips.
The tahini flavor is very prominent, hence the hummus nomenclature. However, if you don’t have tahini or prefer to skip it, the avocado and peas will blend nicely together on their own.
This dish makes a great dip as well as a spread for sandwiches or a topping for salmon or chicken, or with falafel!