{"id":188,"date":"2011-09-15T17:56:00","date_gmt":"2011-09-15T17:56:00","guid":{"rendered":"https:\/\/anjaschwerin.com\/food\/?p=188"},"modified":"2016-04-30T07:37:01","modified_gmt":"2016-04-30T07:37:01","slug":"raw-pea-basil-hummus","status":"publish","type":"post","link":"https:\/\/anjaschwerin.com\/food\/09\/raw-pea-basil-hummus\/","title":{"rendered":"Raw Pea Basil Hummus"},"content":{"rendered":"
\n
\u00a0Crackers and dips are my current favorite convenience food. The convenience comes from the fact that I can make a big batch in advance (both crackers and dip) and then have it as I feel\u00a0 hungry (usually for lunch) or as a snack in the afternoon over several days. The whole cracker\/dip passion was started by my son who demands crackers, carrots and chickpea hummus in his lunchbox.<\/div>\n

I have been experimenting with different flour\/seed combinations in my crackers, and I always have an open mind for new dips. I was immediately intrigued when I first heard of a raw green pea hummus. I have always liked the raw factor in foods. Not only because vitamins and minerals are staying intact, but also because it results in very few dirty dishes. Usually one bowl to mix ingredients, and that’s it.<\/p>\n

While I was a little in doubt if a raw pea hummus would be just a tad to sweet, the combination of sweet peas with basil sounded truly promising to me. The ingredients list is incredibly easy, and basil is growing like weed in my garden. In fact, my basil plants have become bushes.<\/p>\n

So off I went to dirty my one bowl. The resulting dip would have been worth many more dirty dishes, I promise. This pea basil dip is so refreshing, healthy, light. A welcome dip change for every now and then, for someone like me who has been living off chickpea hummus for several years.
\n———————————————————————— <\/b><\/p>\n

RAW PEA BASIL HUMMUS<\/b><\/div>\n
slightly adapted from <\/i>The Mommy Bowl<\/a> <\/i><\/div>\n
<\/div>\n
(Print Recipe<\/a>)<\/div>\n
<\/div>\n
2 cups peas, fresh or thawed<\/div>\n
2 tablespoons tahini<\/div>\n
1 tablespoon olive oil<\/div>\n
2 tablespoon lemon juice<\/div>\n
1\/4 teaspoon salt<\/div>\n
2 tablespoons fresh basil leaves, chopped<\/div>\n
<\/div>\n
<\/div>\n
Serves 6<\/div>\n

———————————————————————–<\/p>\n

Place all ingredients in the bowl of a food processor and process until smooth. Add water to achieve desired consistency. Serve immediately or store in the fridge for up to 48 hours.<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

\u00a0Crackers and dips are my current favorite convenience food. The convenience comes from the fact that I can make a big batch in advance (both crackers and dip) and then have it asRead More<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":821,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[24,4,2,11,23,9],"tags":[],"class_list":["entry","author-Anja","post-188","post","type-post","status-publish","format-image","has-post-thumbnail","category-dips-and-spreads","category-gluten-free","category-grain-free","category-paleo","category-raw","category-vegan"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8TjFz-32","jetpack-related-posts":[{"id":126,"url":"https:\/\/anjaschwerin.com\/food\/05\/sun-dried-tomato-and-almond-dip\/","url_meta":{"origin":188,"position":0},"title":"Sun Dried Tomato and Almond Dip","author":"Anja","date":"May 4, 2012","format":false,"excerpt":"BBQing in Dubai in May can be quite a torture. Over the the last week, summer has finally arrived and blesses us now with 40C during the day, and not much less than 30C during the night. You want to know what's the safest sign that summer has come? You\u2026","rel":"","context":"In "dips and spreads"","block_context":{"text":"dips and spreads","link":"https:\/\/anjaschwerin.com\/food\/category\/dips-and-spreads\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/05\/TomatoAlmondDip.jpg?fit=664%2C1024&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/05\/TomatoAlmondDip.jpg?fit=664%2C1024&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/05\/TomatoAlmondDip.jpg?fit=664%2C1024&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":478,"url":"https:\/\/anjaschwerin.com\/food\/09\/hummus\/","url_meta":{"origin":188,"position":1},"title":"Hummus","author":"Anja","date":"September 15, 2009","format":"image","excerpt":"Hummus is a very popular Arabian dip. It's being used as an appetizer and dipped with pitta bread or raw vegetables. It can also be used as a healthy spread for wraps and sandwiches. In my ambitious attempt to make everything as healthy as possible, I tried to make the\u2026","rel":"","context":"In "dips and spreads"","block_context":{"text":"dips and spreads","link":"https:\/\/anjaschwerin.com\/food\/category\/dips-and-spreads\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/09\/Hummus.jpg?fit=1024%2C680&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/09\/Hummus.jpg?fit=1024%2C680&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/09\/Hummus.jpg?fit=1024%2C680&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/09\/Hummus.jpg?fit=1024%2C680&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":480,"url":"https:\/\/anjaschwerin.com\/food\/09\/baba-ganoush-eggplant-dip\/","url_meta":{"origin":188,"position":2},"title":"Baba Ganoush (Eggplant Dip)","author":"Anja","date":"September 13, 2009","format":"image","excerpt":"I have been living in the Middle East for more than 5 years. There are many local dishes and salads that are absolutely wonderful.\u00a0 Many of them I haven't tried at home. However, the regional dips Baba Ganoush (eggplant dip) and Hummus (chick pea dip) are easy to make and\u2026","rel":"","context":"In "dips and spreads"","block_context":{"text":"dips and spreads","link":"https:\/\/anjaschwerin.com\/food\/category\/dips-and-spreads\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/09\/BabaGanoush1.jpg?fit=1024%2C668&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/09\/BabaGanoush1.jpg?fit=1024%2C668&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/09\/BabaGanoush1.jpg?fit=1024%2C668&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/09\/BabaGanoush1.jpg?fit=1024%2C668&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":243,"url":"https:\/\/anjaschwerin.com\/food\/04\/chickpea-crackers-with-mustard-seeds\/","url_meta":{"origin":188,"position":3},"title":"Chickpea Crackers with Mustard Seeds","author":"Anja","date":"April 3, 2011","format":"image","excerpt":"\u00a0Due to my recent concerns about the growing number of people with food allergies and food intolerance, I got a little obsessed with creating and eating gluten free and dairy free dishes. 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