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Thai Chili Green Pea Hummus

thai-chili-green-pea-hummus

I decided to name this recipe Thai Chili Green Pea Hummus, since Sambal Olek chili paste (the kind with the drawing of a rooster on the gold-tinted label with the green cap) is the inspiration behind it. To give it a more notably Thai flavor I added Thai basil and ginger root along with the garlic. I did not have access to fresh lemongrass, but lemongrass is an ingredient in the green curry paste, so…



My reason for calling this Thai Chili Green Pea Hummus as opposed to something more aligned with traditional dishes of Thailand is that in my experience with Thai cuisine the “dips” or sauces do not contain tahini as do Mediterranean or Middle Eastern dips/spreads do i.e. hummus or babaganoush.

This recipe is then undoubtedly cross-cultural, perhaps the trendy way to label it would be “Thai-Mediterranean Fusion”. Or just Thai Chili Green Pea Hummus. Seems most appropriate to me, but feel free to pose an argument otherwise.

FYI: Hummus, also spelled hommus, is a Medeterranian or Middle Eastern dip/side/condiment that often accompanies pita bread, fresh or pickled salads, falafel, and sometimes French fries (depending on the country or region in question). Hummus aka hommus is traditionally made with chickpeas as the primary ingredient. I envisioned and then created this recipe using blanched green peas, since chickpeas are a bean/legume and therefore typically considered not paleo. I also used wax beans, also called butter beans or yellow green beans, to give this dip a hue that resembles that of traditional hummus.

Enjoy preparing this global-fusion (for lack of a more original term) Thai Chili Green Pea Hummus and leave questions/feedback in the comments below.



Thai Chili Green Pea Hummus

ingredients

3 cups shelled fresh peas (2 to 2 1/2 pounds in pods) OR 2 cups frozen green peas (I used frozen because that is all I had available where I currently live, but props to you if you grow your own peas or shop at a Farmer’s market, co-op, or are friends with a farmer who cultivates them).
1 cup wax fresh wax beans, stemmed and cut OR canned wax beans
2 Tbsp toasted sesame tahini
juice of 1 lime
1 Tbsp Thai chili paste (Sambal Oloek or similar brand)
3-4 garlic cloves, minced
2 Tbsp Bragg’s Liquid Aminos OR coconut aminos
1 Tbsp Thai chili paste (Sambal Oloek or similar brand)
2 tsp green curry paste (Thai Kitchen or similar brand)
1 tsp fresh ginger root, minced
1 tsp ground Thai basil or a few fresh leaves
1 tsp paprika
1 pinch cayenne, optional

green pea hummus vegan paleo

method

Blanch the peas and wax beans. Do not overcook. If you use canned wax beans, there is no need to blanch them (in this case, drain/strain and add to blender/food processor along with the cooked & strained peas. Peas should be bright green; turn off heat as soon as they are blanched and drain immediately. Set aside. In a blender or food processor, puree the blanced green peas and wax beans with tahini and lime juice. Add the Thai chili paste, minced garlic and ginger, basil, green curry paste, and paprika. Blend until smooth. Taste, and add either one or two tablespoons Bragg’s liquid aminos or coconut aminos. A good rule of thumb is to taste as you go; Bragg’s liquid aminos and coconut aminos do not contain added sodium, but have a salt-like flavor so adjust the ratio according to preference.

*leave two tablespoons of green peas for garnish and/or to stir in to the puréed finished product.




Serve with raw vegetable sticks, broccoli and/or and cauliflower florets, flax crackers, or use as a spread for sandwiches and wraps.

A sandwich made with sauteed tofu, spinach, onion, and tomato made on vegan seed-based bread featuring this Thai Chili Green Pea Hummus prepared by John Hillyer:

green pea hummus sandwich
green pea hummus sandwich

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