Matcha Toasted Rice Hummus
Serves: 4
  • 1lb shelling peas in their pods or 5.5 oz shelled peas (= 1 ¼ cup)
  • 2 Matcha Toasted Rice tea bags
  • ½ cup garbanzo beans, canned
  • 1 tbsp lime juice
  • 1 tsp tahini (sesame paste)
  • ½ small clove of garlic
  • ½ tsp salt
  • Lemon zest (optional)
  • Extra virgin olive oil
  • Fresh thyme
  1. Bring water to a boil and allow to cool slightly. Steep 1 bag of Matcha Toasted Rice (coming soon!) in ½ cup hot water for 5 minutes. Set aside and let cool.
  2. If your peas are in their pods, shell and rinse them well. Blanch shelled peas for 3 minutes in a pot of boiling water. Drain and plunge in cold water to stop cooking. Drain again and set aside.
  3. Puree blanched peas, garbanzo beans, lime juice, tahini, garlic and brewed tea using a blender or a handheld immersion blender. Puree to desired consistency, you can blend it longer for smoother texture or leave it a little chunky.
  4. Separately, finely grind the contents of 1 Matcha Toasted Rice tea bag with ½ teaspoon salt using a mortar and pestle or spice grinder. Add powder to hummus and stir well with a spatula to incorporate.
  5. Add grated lemon zest to taste for some extra bright notes but you can omit it if you’re not a fan.
  6. Transfer hummus to a serving plate or bowl and generously drizzle extra virgin olive oil on top. Garnish with fresh thyme.
  7. Serve with crunchy seasonal vegetables for dipping, spread on freshly baked sourdough bread, or scoop with chips.
  8. Store in the fridge if you are not serving straightaway. Happy entertaining!
Tea pairing suggestion: I like to pair my Matcha Toasted Rice Hummus Dip with cold brewed Gunpowder Green tea - check out my Cold Brew Tea: Tips, Tricks, & Favorites to learn how to make it.
Recipe by Numi Tea Garden Blog at