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Spring is here, ready or not.  I’m guessing most of us are ready.  But here in California the change is so subtle, I mean, the flowers have been blooming for months, and the trees are never actually bare; by the time the last leaves fall the new bright green shoots are already in place.  There are a few signs of change, though.  I don’t know how this happened, and I have yet to see the act in person, but birds of some sort or another have been raiding our backyard lounge chairs for nesting fluff.  Somehow they bored their way through the weatherproof fabric and have been systematically removing the stuffing.  They must enter through the hole and then dive deep down into the cushion and then find their way out again.  Two of our four chairs are now unusable.  I know we have to share resources, but sheesh! Hummus is my go-to appetizer for casual entertaining.  It’s just perfect for plopping down on the low round table that sits in the center of those chairs and enjoying an early spring evening with friends.  Or, under the circumstances, maybe just with my husband.   I think I make it so often …

Total time

0 minutes




  • 1 clove garlic
  • 1 15-oz can chickpeas
  • 1 12-oz bag frozen peas, briefly rinsed under cool water.
  • Lemon juiced
  • ½ cup Tahini (sesame paste)
  • ¼ cup cold water
  • salt and fresh cracked black pepper
  • olive oil ((divided))
  • toasted pine nuts for garnish


  1. With the motor going, drop the garlic into the food processor and let it go until finely minced.
  2. Add the chick peas and the regular peas and process for a couple of minutes, scraping down the sides until the mixture is as smooth as you can get it.
  3. Add the lemon juice and tahini, and continue processing. Pour in water until the hummus has a nice loose consistency.
  4. Taste it and add more salt, pepper, or lemon.
  5. Garnish with olive oil, lots of toasted pine nuts, and a few sprigs of fresh mint.
  6. View the recipe instructions at The View From the Great Island

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