Green peas and arugula hummus

I decided to experiment with green peas this spring! Therefore, in addition to the regular hummus flavor that I make most often with chickpeas, this time I tried to make it with this tiny, sweet, green legume. The combination with parsley leaves, arugula, lemon juice, onion, and other ingredients, gives it a really interesting taste. Try this recipe for green peas and arugula hummus.

Ingredients:
1 ½ cup cooked green peas
3 tbsp finely chopped parsley leaves
3 tbsp lemon juice
1 tbsp chopped spring onions
3 tbsp extra virgin olive oil
1 handful arugula
Himalayan salt as preferred

Instructions:

Put all the ingredients in a blender and blend until you get a smooth texture. Serve the hummus in a bowl and decorate it with a sprinkle of black sesame seeds on top. You can use it as a spread or as an addition to a variety of dishes. It’s edible for up to 3 days if stored in the refrigerator. Enjoy!