Maybe its just because I grew up in a house with all brothers, but the title “Pea Hummus” makes me giggle. Seriously though, its not funny, its delicious. I can’t believe I’ve been eating hummus for so many years and have never tried to make it myself. Finally it was Seasonal Potluck that made me take the leap.
Remember Seasonal Potluck? Its my other site that is a giant link party for seasonal ingredient recipes. Each month we feature a different ingredients, and other bloggers can link up their recipes. This month is peas month (and rhubarb!) so if you’ve got some delicious spring peas laying around, and you don’t know what to do with them, click on over and find a recipe!
This time I opted for some pea hummus. There are peas-a-plenty at the stores and farmers markets around San Diego right now, but my Seasonal Potluck partner in crime, Kelley, said she’s not having as much luck in Chicago. Sorry homie. The link party will be available for viewing year round, if you need a pea recipe next month.
Fresh Pea Hummus recipe from Epicurious
- 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 **found in the peanut butter section. Who knew?
- 1/2 tablespoon fresh lemon juice
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
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.
See! Hummus is easy peasy! Ok, that joke was awful. I admit it. Definitely be sure to check out Seasonal Potluck though. The next few months are the best time of year for great, fresh produce, and we have tons of recipes over there to inspire you.