Green Pea Hummus, Tea Breeze Carrots, Black Olive Soil and Tzatziki

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  • Level: Advanced
  • Total: 1 hr 15 min
  • Active: 1 hr
  • Yield: 4 servings
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One 16-ounce can chickpeas

1/2 pint frozen green peas, blanched 

6 tablespoons extra-virgin olive oil

1 tablespoon tahini

Zest and juice of 1 lemon 

1 sprig mint

Salt and pepper

Olive Soil:

1/2 pint oil-cured black olives, pitted

1/3 cup panko breadcrumbs 

1/4 cup rolled oats 

1/4 cup toasted pistachios 

1 tablespoon butter 

Pinch espresso powder 


1/2 large cucumber, peeled

4 radishes 

1/2 cup sugar snap peas 

1/2 cup Greek yogurt 

3 tablespoons crumbled feta 

1/2 tablespoon chopped fresh dill 

Juice and zest of 1/2 lemon 

Salt and pepper


1 cup citrus tea

Zest of 1/2 lemon

Zest of 1/2 lime

Zest of 1/2 orange

2 tablespoons honey 

1 teaspoon ground coriander 

Salt and pepper

1 large carrot, bias cut 

Toast points, for serving


  1. For the hummus: Combine the chickpeas, green peas, olive oil, tahini, lemon zest and juice, mint and some salt and pepper in a blender and blend until smooth. Taste and correct the seasoning.
  2. For the olive soil: Add the olives, breadcrumbs, oats, pistachios, butter and espresso powder to a food processor and process until finely ground. Transfer the mixture to a baking sheet and bake in a 300-degree oven for 12 to 15 minutes, until dried.
  3. For the tzatziki: Thinly slice the cucumber, radishes and sugar snaps and add them to a bowl. Add the yogurt, feta, dill, lemon zest and juice and some salt and pepper and mix well to combine. Taste and correct the seasoning.
  4. For the carrots: Add the tea, citrus zest, honey, coriander and some salt and pepper to a skillet over medium-high heat. Cook until reduced to glaze. Meanwhile, blanch the carrots in boiling water for 3 minutes. Drain the carrots well, then add to the glaze and cook for 3 to 4 minutes.
  5. To serve, spoon hummus, tzatziki and olive soil on a plate. Arrange a few toast points on the hummus and top the soil with some carrots. 
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