Recipe: Market Green Pea Hummus
It’s nearly impossible to behold the displays of fresh green peas in our local farmer’s markets and not let the creative wheels start turning re: how to eat more peas!
I love them in all their glorious incarnations: pea leaves, pea shoots, snow peas and the uber-crisp snap peas (raw!), yet the relatively starchy English pea is my choice for any kind of deeply seasoned dip or spread. And if you can get your hands on a really fresh, artisan tahini you are more than half way to a fun, easy and novel take on regular hummus. It’s great with crudité or your favorite chips but my recent enthusiasm is toasted seaweed crisps.
Market Green Pea Hummus
Yields approximately 1 ½ cups
1 cup freshly shelled green peas
¼ cup tahini
1 large clove garlic, peeled
2 Tablespoons freshly squeezed lemon juice
½ teaspoon fine sea salt or more to taste
1 teaspoon ground cumin seed (lightly dry toast the cumin seeds before grinding)
½ teaspoon ground coriander seed
1 Tablespoon extra virgin olive oil for drizzling
Bring a small saucepan of salted water to a vigorous boil. Have a bowl of ice cubes and cold water standing by. Add the peas to the boiling water and cook 1 minute. Remove the peas with a conical strainer and immediately plunge into the ice bath. Once the peas are completely cold, drain them and add to a blender.
Add the tahini, garlic, lemon juice, salt, cumin and coriander to the peas in the blender and puree until smooth.
Spoon the hummus out on a plate and drizzle with the olive oil.
Taste and add more salt, lemon juice or spices as desired.
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