Cook with Metrolink: International Hummus Day

Happy International Hummus Day! For a springtime snack that’s nutritious and delicious, this hummus incorporates green goodness with English peas and fava beans. Here’s the recipe from celebrity chef Carla Hall:

Serves 4 – 6


  • 1 cup fresh shelled fava beans
  • 1 cup English peas (fresh or frozen)
  • 1 garlic clove
  • 2 tbsp fresh lemon juice
  • 1 tsp fresh lemon zest
  • 1/2 tsp ground cumin
  • 1/2 tsp ground sumac
  • 4 tbsp olive oil
  • 2 tsp freshly chopped mint
  • Salt and pepper to taste


  1. Place the fava beans in a small saucepan and cover with water. Simmer over medium-low heat for about 10 minutes or until the beans are tender, adding the peas about halfway through the cooking time.
  2. Remove the fava beans from heat and transfer the beans and peas to a food processor. Add the garlic clove, lemon juice and zest, cumin, and sumac, and pulse until the beans and peas are finely chopped.
  3. Add the olive oil in a stream while the processor is running until the mixture comes together in a slightly smooth paste, and you can add more or less olive oil depending on the texture you like.
  4. Stir in the mint and salt and pepper, and dust with a little additional sumac if you like. Serve with pita bread, tortilla chips, or toasted baguette slices.

The hummus keeps refrigerated in an air-tight container for up to two days. Enjoy!

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