In Haïti, we have a large Lebanese community. Therefor, it is not uncommon to find Levantine cuisine in many homes. My personal favorites are their wide variety of mezze, little appetizer dishes.
If you are visiting Haïti, a must stop for these fabulous dishes is the inescapable Magdoos Restaurant in Pétion-Ville, where the food is not only excellent, but the ambiance is also very pleasing.
Among the common mezzes in Lebanese cuisine are kibbys (raw or fried), stuffed grape leaves (mahshi), labneh, and hummus of course, which I love.
Hummus is such a simple dish to make and a great leftover in my fridge. I add it to the children’s lunch boxes, spread in a sandwich, or simply serve it with toasted pita for a quick snack.
Wanting to change things around, I decided I’d try and make a sweet pea hummus.
Sweet peas here are called “Pois France” which translates to “French peas.” Why? Not too sure. But I wouldn’t be surprised that this local appellation comes from the fact that during French colonization, these peas were brought to the island by the French, and thus were known from that point on as “Pois France.”
They are very common in our local cuisine, and are mostly prepared into a delicious sauce which is eaten with rice. A local version of rice and beans. Absolutely delicious! One of my favorite bean sauces actually.
So why not try to remix these and replace the common chick peas, with sweet peas in my hummus.
Turns out, it was a genius idea. Absolutely delicious!
Try it and you just may adopt it. This easy recipe will also please my gluten free friends out there.
Bon appétit !
French peas hummus
Easy to make sweet peas hummus recipe.
- 2 cups fresh sweet peas boiled to tenderness (named pois France in Haïti)
- 1 can sweet peas 15 oz (reserve 1/4 cup liquid and 1 tbsp peas)
- 3 tbsp tahini sesame paste
- 1 tbsp creole garlic marinade (or 3 garlic cloves)
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tbsp sugar
- 2 tbsp extra virgin olive oil (save 1 tbsp for later)
- 1/2 lime juice
- 1 tbsp chopped parsley
In a food processor, add your peas, tahini, garlic, sugar, salt and pepper and mix.
Add in your lime juice, reserved pea liquid and olive oil and mix some more.
Poor in a serving dish and top with 1 tablespoon olive oil.
Sprinkle parsley on top as well as the sweet peas left aside.
Serve with pita bread, small toasts, or my fav grilled cassava.
You can find my creole garlic marinade recipe here.