Pea Hummus
A light, delicate spin on traditional chickpea hummus, this recipe features fresh, bright green spring peas, lemon, and a hint of garlic. This dip is a great addition to charcuterie boards, baby showers/mother's day spreads, barbeques, or any spring gathering. This recipe calls for freshly shucked blanched peas and is well worth the effort. It's also necessary as frozen peas will leave the hummus grainy and watery.
pea hummus
Total time: 25 minutes
ingredients
- 2 cups fresh spring peas, shucked and blanched
- 1 Tbsp tahini
- ¼ cup mint
- 3 lemons, juiced and zested
- 2 Tbsp parsley, minced
- 2 Tbsp tarragon, minced (optional)
- ¼ cup confit garlic (option, use 1 tsp minced fresh garlic)
- ¼ cup confit garlic oil (optional, use olive oil or avocado oil)
- 2 tsp smoked paprika
- ½ tsp ground cumin
- Salt & pepper TT
method
Place all ingredients in food processor except for oil. Pulse until smooth.
Slowly pour oil into food processor in until combined. If the consistency is too thick, you can loosen with water. The hummus it will thicken up when refrigerated. Garnish with a dash of smoked paprika and a drizzle of olive oil.
