Thursday, March 22, 2018

Spring Veggie Crudités with Fresh Pea Hummus #EasterWeek #EasterRecipes


This year Christie of A Kitchen Hoor's Adventures has rallied a group of bloggers to share recipes to inspire your Easter menus. So, if your menu still isn't set, we posted recipes three days this week.


Friday Easter Recipes

Spring Veggie Crudités with Fresh Pea Hummus
Pea hummus is the perfect addition to a table of starters alongside lots of cheese, charcuterie, nuts, and veggie crudités.


Thank goodness my Enthusiastic Kitchen Elf is a shelling machine! He shelled four pounds of English shelling peas all by himself.


Ingredients

  • 2 C fresh shelled peas
  • 1/4 C fresh cilantro
  • 1/4 C fresh parsley
  • 4 T tahini
  • 4 T freshly squeezed lemon juice
  • 2 cloves of garlic
  • 1/4 t ground cumin
  • 1/2 t freshly ground salt or fleur de sel (opted for the latter)
  • Veggie Crudités for serving

Procedure
Place peas in pan and cover with water. Bring the pan to a boil. Cook until tender, approximately 2 to 3 minutes. Drain.


Peel and press your garlic cloves. In the bowl of a food processor or blender, pulse peas, cilantro, parsley, tahini, lemon juice, pressed garlic, and ground cumin until desired consistency. Season to taste with salt. Refrigerate until ready to serve.

3 comments:

  1. He is a shelling machine! Lucky you. What an infectious smile too. P.S. the hummus sounds wonderful.

    ReplyDelete
  2. Eventually spring will get here and I'll be able to get fresh peas to try this! Awesome to have a shelling helper!

    ReplyDelete
  3. I am so anxious for Spring to arrive and one of the first things I'm making come early June when the Farmer's Markets open is this fresh pea hummus. YUM

    ReplyDelete

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