Asian Green Pea Hummus Recipe

Tamari and seaweed give this Middle Eastern staple a touch of Asian flair.

There are so many different ways to enjoy hummus, and I must admit, I usually love them all – I grew up in Israel! And equal to my love of hummus is my love of Asian flavors. I even made sushi latkes last year for Hanukkah, which were a huge hit. This Asian-inspired green pea hummus is a marriage of my two passions for interesting hummus varieties and Asian influences.

In Gwyneth Paltrow’s new cookbook It’s All Easy she uses a popular Japanese spice called Furikake (a blend of nori, salt, sugar and sesame seeds) to top an array of dishes from avocado toast to soup to popcorn and more, which also inspired the combination of creamy peas and tahini with crunchy nori and sesame seeds. It’s perfect for dipping, for snacking and even for entertaining.

Hummus 2


3 cups frozen peas, thawed

¼ cup tahini

1 glove garlic, roughly chopped

2 Tbsp reduced sodium tamari (soy sauce)

2 Tbsp water

1 sheet nori (seaweed used for sushi), divided-about ¼ cup shredded

1 Tbsp white sesame seeds


In a food processor, blend together the peas, tahini, garlic, tamari, water, and two tablespoons (1/2 sheet) of shredded or finely chopped nori. Blend until completely smooth.

Add more water to reach a thinner consistency if desired.

Top with remaining two tablespoons of nori and sesame seeds. Serve with vegetable sticks, rice crackers or vegetables.

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