I feel like the title of this post could be off-putting for certain types of people: pea-haters and hummus purists. For all you haters, I hear you. I grew up forcing down canned sweet peas because my parents made me eat them, and the taste made me shiver. (Not in a good way.) And no, this sweet pea hummus does not have chickpeas or tahini. It’s pretty much a sweet pea puree, but we won’t call it that because that sounds like baby food.
As an adult I’ve grown to like sweet peas, though I usually prefer them as an accent: bobbing in vegetable soup or studding fried rice. But this sweet pea hummus spread is so fresh and bright, it tastes exactly like spring. I like it on pan-toasted bread with olive oil and cream cheese. Ricotta would be terrific in place of the cream cheese! Also, this recipe is more of a suggestion, you could add more or less lemon, sprinkle in some pepper flakes, or use mint instead of parsley. This has been our breakfast for three days now, and I’m not tired of it yet.
Some recipes suggest this as a dip for crudités. I think it would make a great spread for sandwiches. What would you do with it?
Sweet Pea Hummus
- 2 cups frozen or fresh green peas
- one half of a small lemon
- one small garlic clove or 1/4 teaspoon garlic powder
- two sprigs of parsley
- salt and pepper to taste
- In a small sauce pan, bring about two cups of water to boil. Add the peas and cook until tender: about three minutes for fresh peas. For frozen peas, follow the instructions on the bag.
- Fill a larger bowl with water and ice. When the peas are done, strain them and drop them into the ice bath to stop the cooking. Let sit for two or three minutes (or until you’re ready to proceed.)
- In the bowl of a food processor or mini-chopper, add the cooked peas, garlic clove or powder, and parsley sprigs. Using a zester, grate the zest from the lemon half into the food processor bowl. Then squeeze the juice from the lemon half over the peas, taking care not to let the seeds fall in.
- Puree the pea mixture until you get a slightly chunky but spreadable consistency. Taste and season with salt and pepper as desired.
Recipe Round Up
Recipes for sweet pea spreads from around the web:
- Toast with lemony pea mash from Bon Appétit
- Sweet pea “Mockamole” (Heresy or genius?)
- Ginger miso sweet pea spread
- Pea pesto crostini (Peasto?)
- Peacamole, or poicamole
Thanks for reading!