English Pea Hummus

middle eastern condiment/spread low fat kid-friendly quick & easy high fiber low/no sugar wheat/gluten-free pea healthy low cholesterol vegan picnic small plates

Steven Satterfield

1 1/2 cups

Source

Ingredients

Kosher salt: 1 cup, plus 1/2 teaspoon or more to taste

2 cups fresh shelled English peas (about 2 pounds unshelled)

1 stalk green garlic, chopped (or 1 small garlic clove, chopped)

2 tablespoons fresh mint leaves

1 tablespoon fresh chervil leaves

2 tablespoons lemon juice

6 tablespoons extra virgin olive oil

1/4 teaspoon freshly ground black pepper, plus more to taste

Method

In a large saucepan over high heat, bring 3 quarts water and 1/2 cup kosher salt to a boil. Prepare an ice bath of 3 quarts water and ice with 1/2 cup kosher salt stirred in until dissolved. Add the shelled English peas to the boiling water and cook until tender, 2 to 4 minutes. When sweet and tender, immediately remove the peas from the boiling water with a slotted spoon and transfer to the ice bath to stop the cooking. Let sit until the peas are fully cooled, 1 to 2 minutes, then drain.

Combine blanched peas, green garlic, mint, chervil, lemon, olive oil, 1/2 teaspoon salt, and the pepper in a food processor and puree until smooth. Taste for seasoning and adjust as needed. Serve with crudités or Crackers.