FRESH PEA HUMMUS
Mash these peas up for a nice spread to have with pita or crudites.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Bring a small pot of salted water to a boil. Add peas; cook until tender, about 2 minutes. Drain; run under cold water.
- In food processor, pulse peas, cilantro, tahini, lemon juice, garlic, and cumin 30 to 40 seconds. Season with salt.
Nutrition Facts : Calories 74 g, Fat 4 g, Fiber 2 g, Protein 3 g, Sodium 98 g
FRESH PEA HUMMUS
Yield Makes 6 to 8 (hors d'oeuvre) servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Combine garlic and oil in a small cup and let stand while oven heats.
- Brush garlic oil on 1 side of each pita. Arrange pitas, oiled sides up, in 1 layer on a large baking sheet. Bake in middle of oven until toasted, 12 to 15 minutes (pitas will not be completely crisp). Stack pitas while still warm and cut each into 6 triangles (24 total). Cool, then transfer to a plate or basket to serve with hummus.
- 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.
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