Pea Hummus-Style Dip

Put skepticism aside and try this splendid and flavorful rendition of hummus. Bring as a fun treat to Saint Patrick’s Day or Easter parties. Or make it at home and eat it all yourself. This recipe is also a Passover-friendly nosh.

By / Photography By Jayme Burrows | March 03, 2019

Ingredients

SERVINGS: 2 Cup(s)
  • 1½ cups fresh peas or thawed frozen peas
  • ½ cup tahini
  • ¼ cup warm water
  • ¼ cup extra-virgin olive oil
  • ¼ cup fresh lemon juice
  • 2 garlic cloves, chopped
  • 1 teaspoon sea salt

Preparation

Boil peas in a pan with lightly salted, rapidly boiling water for 2 to 3 minutes, or until tender. Drain and immediately place peas in a bowl of ice water to shock peas, which stops them from cooking further and keeps their bright green color.

Once peas are cold, strain and add to bowl of a food processor, along with rest of ingredients. Process to a smooth texture. Add a bit more water to produce perfect hummus consistency. (This can also be done by hand, using a fork or potato masher to smash peas, which produces a chunkier, rustic dip. Then whisk in remaining ingredients.)

To serve, spread dip on toasted baguette crostini, sliced bread or with some crackers on the side.

About this recipe

Chef Notes:

• It’s very important to taste this as you go. You may need a bit more salt or lemon juice, depending on your taste buds.

• I love coming up with different alternative toppings. Garnish with chopped marcona almonds and shaved manchego cheese. It’s also really tasty with a drizzle of white truffle oil and grated Parmigiano-Reggiano cheese or a sprinkle of za’atar seasoning and a drizzle of extra-virgin olive oil.

• Fresh pea shoots can be used as a garnish or to line the serving platter

Ingredients

SERVINGS: 2 Cup(s)
  • 1½ cups fresh peas or thawed frozen peas
  • ½ cup tahini
  • ¼ cup warm water
  • ¼ cup extra-virgin olive oil
  • ¼ cup fresh lemon juice
  • 2 garlic cloves, chopped
  • 1 teaspoon sea salt