a drizzle of harrissa infused olive oilto taste (optional)
Steam your peas and set aside to cool.
In a food processor or blender, combine chickpeas, peas, tahini, olive oil, and most of your cilantro. I would add maybe half the bunch [stems removed] to start and then work your way up depending on taste preferences. I saved several springs for garnishing [you should totally do this too!] and put the remainder in my hummus.
Blend to incorporate.
Scrape down the sides and add your garlic, salt, red pepper flakes [optional] and water.
Blend until deliciously creamy.
Dive in with achip for a taste-test and add more of your favorite ingredients if desired More oil, tahini, or water will thin out the hummus, more red pepper flakes will add heat and you can even add some lemon or lime juice to add some zest to the dip!
To fancily, spike a spoonful or two of harissa olive oil with chopped cilantro and pistachio and drizzle over the bowl. Make extra if you're like me, so you can keep adding more topping as the dip disappears. Yum!
Serve with assorted veggies, pita wedges, and/or chips for dipping.Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!