Pea Hummus Recipes

ENGLISH PEA HUMMUS

English Pea Hummus image

Though the healthful and now mainstream Middle Eastern dip we know as hummus typically includes chickpeas and sesame tahini, this adaptation contains neither. Rather, its similarly smooth texture comes from the natural starch and protein of the English pea. In the summer, I make a variation of this using blanched field peas of any variety, and I substitute thyme for the spring herbs and fresh garlic in place of the early green garlic of spring.

Provided by Steven Satterfield

Yield 1 1/2 cups

Number Of Ingredients 8

Ingredients

Kosher salt: 1 cup, plus 1/2 teaspoon or more to taste
2 cups fresh shelled English peas (about 2 pounds unshelled)
1 stalk green garlic, chopped (or 1 small garlic clove, chopped)
2 tablespoons fresh mint leaves
1 tablespoon fresh chervil leaves
2 tablespoons lemon juice
6 tablespoons extra virgin olive oil
1/4 teaspoon freshly ground black pepper, plus more to taste

Steps:

In a large saucepan over high heat, bring 3 quarts water and 1/2 cup kosher salt to a boil. Prepare an ice bath of 3 quarts water and ice with 1/2 cup kosher salt stirred in until dissolved. Add the shelled English peas to the boiling water and cook until tender, 2 to 4 minutes. When sweet and tender, immediately remove the peas from the boiling water with a slotted spoon and transfer to the ice bath to stop the cooking. Let sit until the peas are fully cooled, 1 to 2 minutes, then drain.
Combine blanched peas, green garlic, mint, chervil, lemon, olive oil, 1/2 teaspoon salt, and the pepper in a food processor and puree until smooth. Taste for seasoning and adjust as needed. Serve with crudités or Crackers.

FRESH PEA HUMMUS

Fresh Pea Hummus image

Yield Makes 6 to 8 (hors d'oeuvre) servings

Number Of Ingredients 11

Ingredients

1 large garlic clove, smashed with flat side of a knife
2 tablespoons olive oil
4 (6- to 7-inch) pita loaves with pockets (not split)
2 cups shelled fresh peas (2 to 2 1/2 pounds in pods)
3/4 teaspoon cumin seeds, toasted and cooled
1/2 cup fresh cilantro leaves
1 to 2 garlic cloves
1/4 cup well-stirred tahini (Middle Eastern sesame paste)
1/2 tablespoon fresh lemon juice
1 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

Preheat oven to 375°F.
Combine garlic and oil in a small cup and let stand while oven heats.
Brush garlic oil on 1 side of each pita. Arrange pitas, oiled sides up, in 1 layer on a large baking sheet. Bake in middle of oven until toasted, 12 to 15 minutes (pitas will not be completely crisp). Stack pitas while still warm and cut each into 6 triangles (24 total). Cool, then transfer to a plate or basket to serve with hummus.
Cook peas in a saucepan of boiling salted water until just tender, 6 to 10 minutes. Drain and cool.
Coarsely grind cumin seeds in an electric coffee/spice grinder or crush with a mortar and pestle. Transfer to a food processor. Add cilantro and garlic (to taste) and finely chop.
Add peas, tahini, lemon juice, salt, and pepper and purée.

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