White Bean Hummus With Chile-Crunch Peas

By matt , 13 August 2025

Date Posted

Wed, 13 Aug 2025 - 08:59

Ingredients

Chile-Crunch Peas

1 teaspoon kosher salt (Diamond Crystal or about half as much Morton)
1⁄2 teaspoon white sugar
1 cup frozen peas, thawed
1⁄2 cup salted, roasted peanuts, roughly chopped
2 tablespoons stirred-up Chinese chile crisp

Hummus

4 garlic cloves, unpeeled
2 teaspoons kosher salt (Diamond Crystal or about half as much Morton). or more if you like
3 juicy lemons, halved, or more if you like, plus another juicy lemon
1 1/2 cups (19-ounce can) drained cannellini beans, rinsed under cold water
1⁄2 cup well-stirred high-quality tahini, like the Soom brand
3 tablespoons extra-virgin olive oil
1 tablespoon mayo (Duke's or bust)
1⁄2 teaspoon ground cumin

Body

To make the chile-crunch peas: Stir together the salt and sugar in a small mixing bowl, then add the peas and mix well. Let it hang out for 1 hour, then drain off any liquid that collects in the bowl. Taste, and if they're a little too salty for your taste, give them a brief rinse under water. Combine the peas, peanuts, and chile crisp in a medium mixing bowl and stir well. It keeps for up to 2 days in the fridge.

To make the hummus: Combine the garlic and salt in a food processor, squeeze in a good 1⁄2 cup lemon juice, and buzz until the garlic looks minced, about 30 seconds. Move it all to a small bowl and let it sit for 10 minutes to tone down the flavor of the garlic.

Set a fine-mesh strainer over the food processor, pour in the garlic mixture, and stir and press with a spoon or flexible spatula to extract as much liquid as you can. Discard the solids. Add the beans, tahini, oil, mayo, cumin, and 3 tablespoons cold water, then buzz until it's completely smooth, 1 to 2 minutes. Season with more salt and lemon juice until you're happy. It'll keep in the fridge for up to 5 days.

Serve the hummus in shallow bowls, top with the chile-crunch peas, and squeeze on a little more lemon juice for an extra pop of acidity.