Here's a hummus that's out of the ordinary!
Let yourself be tempted by this hummus colored, rich in fibers in which the pois chihave been substituteds by yellow peass!
Often orbliés, lhe yellow pea is a legume that should be included in meat loaves, salads, and other dishes. or even in the designsrts!
As a bonus, try visit homemade multigrain crackers crispy, high-fiber and bon bold.
Yellow pea hummus with beet and multigrain crackers
Ingredients
Hummus
- 1 t. (250 ml) of yellow peas cooked
- ¼ t. (60 ml) water
- 2-3 beets cooked
- 2 garlic cloves
- 2 tbsp (30 ml) of tahini
- Juice of 1 lemon
- ½ tsp (2.5 ml) ground cumin
- ½ tsp (2.5 ml) paprika
- Fresh parsley to taste
Crackers
- 1 t. (250 ml) ground flaxseed
- ¼ t. (60 ml) camelina or chia seeds
- ¼ cup (60 ml) sesame seeds
- 2 tbsp (30 ml) dried herbs
- Pepper to taste
- 1 t.(250 ml) water
Instructions
Hummus
- In a food processor, blend peas, beets and garlic, adding water gradually until smooth.
- Add the tahini, lemon juice, cumin, paprika and herbs and mix again until creamy.
- Serve with fresh herbs, crackers and crudités.
Crackers
- Preheat oven to 350ºF. Grind flax seeds if not already done.
- Combine ground flaxseed, camelina and sesame seeds, herbs, pepper and water.
- Place dough on Cookina parchment paper and place another piece of parchment paper on top. Using a rolling pin, roll out the dough to a thickness of about 3 mm.
- Remove the parchment paper from the top and bake for 15 minutes.
- Remove baking sheet from oven. Cut the crackers on the baking sheet into squares about 5 cm by 5 cm.
- Continue baking for a further 15 minutes and remove from the oven.
Notes
Tip: If you don't like the reddish color of hummus, substitute a more neutral-colored vegetable like sweet potato for the beet.
Recipe by the Épithélia team,
French 
English