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Sweet Pea Hummus

I vascillated between call this hummus or pesto; I maybe should have just gone with “dip”. Technically, though, peas and chickpeas are both legumes, so this more closely resembles hummus. Regardless, besides the gorgeous verdant color it literally tastes like spring – bright and fresh as can be. 

My apologies for making everything in a food processor lately – just so darn easy. I’ve noticed lately that people call their food processor “cuisinarts”, which is technically the brand name of their food processor. It’s like when we say, “pass me a kleenex” even if the brand is actually Puffs. Anyway – I bet you have a bag of frozen peas in your freezer right now, just waiting to be used (it’s probably been “waiting” for two years). If you are an herb grower than you probably have everything on hand for this! I plan to eat this for my lunches with pita and veggies and also to feed it to my baby – double win. Plus, I’m always looking for a new appetizer, and make ahead (or serve room temperature) is a must.

In fact, if there’s any left I’ll bring it to a playdate this Friday. Even though I usually hope my friends will put out cinnamon rolls or maybe peanut M&M’s, it’s nice when they present a healthy option. It helps me converse, actually, because when there’s a bowl of peanut M&M’s nearby I have trouble focusing and spend too much time considering (in my head) if they are keeping track of how many times I’ve gone back for more handfuls.

Sweet Pea Hummus

Makes about 2 cups

1 (12 oz) bag frozen peas, thawed (or just over two cups)

3 large garlic cloves

1/2 c. fresh mint leaves

1/4 c. fresh flat leaf parsley leaves

Juice of 1 lemon

1/4 c. extra virgin olive oil

3/4 tsp. kosher salt

1/2 tsp. black pepper

Pita chips and carrots for serving

1. Place peas, garlic, mint, parsley, and lemon juice in food processor and pulse until finely chopped. Scrape down the sides of the canister.

2. With motor running, pour olive oil into processor and run at about 30 seconds. Scrape the sides and run again, about 30 seconds.

3. Add salt and pepper and pulse to combine.

4. Serve with chips and carrots or refrigerate until ready to use. Ideally, let hummus come to room temperature before serving.