- 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
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
• 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