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Appetizers & Dips - Cold Appetizers
Green Pea Hummus
1 pound frozen baby sweet peas, thawed
1/4 cup extra-virgin olive oil
1 garlic clove, grated on microplane grater or pressed through garlic press
2 tablespoon juice from one lemon
salt and freshly cracked black pepper
Set aside 1/4 cup peas for garnish. Place remaining peas, olive oil, garlic, and lemon juice in bowl of food processor and process until smooth puree is formed, scraping down sides as necessary, about 30 seconds total.
Transfer hummus to serving bowl, sprinkle with remaining whole peas, drizzle with additional extra-virgin olive oil, and serve with crostini or pita bread. - makes about 2 cups -
Note: A blender may be used in place of the food processor. While blender is running, press down on peas with back of ladle to ensure all peas are processed. Pea hummus can be refrigerated in airtight container after step 1 for up to five days. Adjust texture by stirring in warm water as desired.
Kenji Lopez-Alt, KA Cuisine, GoodEater.org
http://www.seriouseats.com/
Variations:
Green Pea Hummus with Mint and Feta
Follow directions for Green Pea Hummus adding 1/2 cup of chopped fresh mint leaves and 2 ounces crumbled feta cheese along with other ingredients to food processor in step 1. Serve garnished with additional chopped mint and crumbled feta.
Green Pea Hummus with Black Pepper and Pecorino Romano
Follow directions for Green Pea Hummus adding 1 ounce of grated Pecorino Romano and extra 1 teaspoon coarsely cracked black pepper along with other ingredients to food processor in step 1. Grate additional cheese and crack additional pepper over bowl before serving.
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