Makes 6 to 8 appetizer servings
3 cups freshly shelled peas
3 cloves garlic, peeled
3 tablespoons tahini
Juice of 1 large lemon
1 teaspoon ground cumin
½ teaspoon salt
1 tablespoon extra virgin olive oil, more or less to taste
Freshly ground black pepper
Pinch of chili powder or chipotle powder
4 8-inch pita rounds
Extra virgin olive oil
Place the peas in a large saucepan of boiling water. Cook for 3 to
4 minutes until tender.
Drain and set aside to cool slightly.
Place the garlic, tahini, and lemon juice in the work bowl of a
food processor. Add the peas and process for about 30 seconds. Add the cumin,
salt, olive oil, pepper, and chilli powder and process until smooth, scraping
down the sides of the work bowl once or twice. Transfer to a bowl, cover, and
refrigerate for at least 2 hours or overnight. Serve with baked pita chips.
To prepare the pitas, preheat the oven to 375°F. Cut each of the
rounds into eight wedges. Brush both sides lightly with olive oil and arrange
in a single layer on a baking sheet. Bake for 12 to 15 minutes or until golden
and slightly crispy. Remove from oven and allow to cool before serving with the
hummus. Chips may be stored in a container with a tight-fitting lid for up to a
week.
“In this recipe, all of the classic ingredients that go into a
creamy hummus revolve around fresh seasonal green peas instead of the
traditional chickpeas. The result is a fresh, sweet flavor and beautiful,
bright color. Use it as a dip or as a spread for sandwiches. If you have frozen
peas, call them into service in the winter.”
easy tahini
Tahini is ground sesame paste, typically found in classic hummus
recipes. You can make your own tahini by placing 1½ cups untoasted sesame seeds
in the work bowl of a food processor.
With the motor running, add ½ cup olive oil and process into a
coarse paste, scraping the sides of the bowl occasionally, about 2 minutes. Add
up to ¼ cup additional oil and process for up to an additional 2 minutes until
it becomes a smooth paste with a slightly grainy texture. Store in a
well-sealed jar in the refrigerator for up to 3 months. This will make about 1½
cups of tahini.
