Pea Hummus by Stacey Antine, MS, RD

Peas are the first seeds to be planted in the spring season, so we had to celebrate the season with this deliciously fresh Pea Hummus. The splash of orange juice makes it a good source of vitamin C to boost the immune system. This light and refreshing hummus is perfect for dipping or spreading on sandwich bread or wraps.


½ medium fennel bulb, trimmed 1 garlic clove ¼ cup fresh parsley, chopped ¼ cup fresh basil, chopped 1½ cups of fresh or frozen sweet green peas 1 Clementine or mandarin orange, juiced (or ¼ cup orange juice) 2 tablespoons extra virgin olive oil 1/8 teaspoon sea salt 1/8 teaspoon black pepper Sliced raw vegetables and/or pita chips


Cut fennel bulb into four quarters. Place quarters into small saucepan and cover with water. Bring to a boil, and then simmer on low heat and until fork soft.In a food processor, pulse garlic until finely chopped. Repeat with parsley and basil. Then, add peas, softened fennel, Clementine juice, olive oil, sea salt and pepper and blend until mixture is smooth. Serve at room temperature or chilled in refrigerator up to 30 minutes.

Makes 16 servings (2 tablespoons per serving).

Nutrition Facts per serving: 35 calories; 2g fat (0g sat fat, 2g mono, 0g poly, 0g trans fat); 0mg cholesterol; 3g carbohydrate (1g fiber); 1g protein; 25mg sodium; 4% Daily Value (DV) vitamin A; 10% DV vitamin C; 2% DV vitamin C; 2% DV iron.

Stacey Antine, MS, RD, author, Appetite for Life, founder, HealthBarn USA, director, HealthBarn Foundation, co-host, Family Food Expert Internet Radio Show, and recognized as top 10 dietitians nationally by Today’s Dietitian magazine for her work with HealthBarn USA.

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