Green Pea Hummus

Recipe adapted from Cooking Light

Meanwhile, back in the bean fields, May’s eat-‘em-whole pea pods have matured. No longer edible “in toto,” only the peas inside the pods are nosh-able. Removing the pods takes time and effort. It's rewarding work, producing peas with infinitely more flavor and texture than their frozen counterparts. Fresh English peas improve any recipe, like this one, that calls for frozen peas. Preparation couldn’t be simpler: blanch the peas, throw ingredients into the food processor and spin. Scoop into a bowl and top with olive oil and ground sumac.*

According to Rodoni Farms, my local pea source, allow about 1 lb. of peas in shell to get 1 cup of shelled peas. I found this math to be perfect, but did allow an extra ¼ lb. in case the peas inside the pods were small. Any extra peas can be lightly steamed and added to salads, or just thrown into the hummus mix.

Fresh pea hummus is a natural on carrot sticks. I’d also try dipping red and yellow bell pepper wedges, jicama, and celery sticks. Cooking Light suggests spreading it on pita triangles, or try it on whole grain crackers. Experiment with it, and do share your favorite combo in a comment below.

Replenish Olive Oil and Sumac as Needed

Fresh Green Pea Hummus

makes ~3 cups

2 cups shelled fresh peas (about 2 lbs.)

½ cup chopped parsley leaves (flat)

1 clove garlic, chopped

3 tbsp. tahini

3 tbsp. lemon juice

1 tbsp. olive oil

1 tsp. ground cumin

¾ tsp. salt

1 – 3 tbsp. olive oil for float

¼ - ¾ tsp. ground sumac for garnish*

Boil a medium pot of water. Add peas and cook for 3 minutes. Drain and rinse with cold water.

Put cooked peas, parsley, garlic, tahini, lemon juice, 1 tbsp. olive oil, cumin, and salt in food processor. Process till smooth, pausing and scraping down sides frequently.

Spoon pea mixture into 3-cup serving bowl. Hollow out a shallow depression in the center of the hummus to float the olive oil. Bring to room temperature, or chill.

To serve the hummus, add 1 tbsp. olive oil to the hollowed-out area in the center. Sprinkle with ¼ tsp. ground sumac. Bring on the carrots and other dippables. As diners dip, the oil and sumac will be used up, so I like to replenish them a couple of times.

* Ground sumac is a Middle Eastern spice that's reminiscent of dried citrus peel. It's available in health food stores, herb shops, Middle Eastern markets, and online.

Blanching the Peas

Adding Ingredients to Food Processor

Processed Hummus: Ready to Eat

Serve with Carrots, or Whatever You Like