Switch up your usual hummus routine with this probiotic packed miso sesame green pea spread.
When it comes to food, I am most definitely not a creature of habit. Rarely do I ever eat the same thing twice, and if I do, it's almost always from a different cookbook.There's waaaay too many yummy dishes and gorgeous cookbooks in this world and I am damned and determined to work my way through as many as possible!
There's only one food I eat habitually - carrot sticks and hummus. I have three favorite flavors from Trader Joes that I cycle through each week - spicy red pepper, cilantro and jalapeno, and horseradish. Sensing a spicy trend? If you ever look inside my fridge and don't see a container of hummus, it's probably because I just ate it all, like, five minutes ago.
Yup, I could never get sick of hummus.
Except for the times when, you know, I kind of get sick of hummus. I know! What's wrong with me? How is it possible to get sick of perfect??
After meeting with my psychologist to confirm that everything's alright in the head, and I am simply in need of a non-hummus snack for a few days, I whip up a chickpea-free spread to enjoy with raw veggies or whole grain crackers. Peas, with their vibrant green color and creamy consistency, are one of my favorite chickpea stand-ins. I've tried a few different recipes, mostly riffs on the classic mint and pea combination, but this probiotic packed spread with Asian flavors was good enough to win a spot on the blog.
Looking for some more non-hummus spreads to switch up your snack routine? Here's a few more for inspiration:
Ajvar: Serbian Roasted Red Pepper Spread (Serious Eats)
Kale Basil and Mint Pesto (Jeanette's Healthy Living)
Vegan Chipotle Carrot Queso (Cookie + Kate)
Broccoli Stalk Salsa Verde (Nourish RDs)
Classic Cashew Cheese, Three Ways (Nutrition Stripped)
Miso-Sesame Green Pea Spread
Adapted from Food & Wine.
- 1 tablespoon sesame oil
- 2 scallions, chopped
- 1 tablespoon fresh ginger, chopped
- 1 jalapeno or serrano, seeded and minced
- 16-ounce bag frozen green peas, defrosted
- 2 tablespoons miso paste
- 2 tablespoons tahini
- Garnish ideas: shallots caramelized in sesame oil, sesame seeds, crushed chili flakes, five spice powder, cilantro, scallions
Heat sesame oil in a large skillet on medium-high heat. Add scallions, ginger and chili and saute until tender, about 2-3 minutes. Add peas and saute, 2-3 minutes until peas are warmed through.
- Scrape peas mixture into a food processor. Add miso and tahini and blend. Season with more salt if needed (although it shouldn't need any as miso is fairly salty). Serve with carrots or brown rice crackers.
Try these non-hummus dips: