Sunday, April 16, 2017

Spring Veggie Crudités with Fresh Pea Hummus #LocavoreEaster

After I picked up my order from Serendipity Farms last week and saw just how many pounds of peas I had, I decided we would make a pea hummus for Easter. It was the perfect addition to our table of starters alongside lots of cheese, charcuterie, nuts, and veggie crudités.

We had to shell all of the peas first. Thank goodness my Enthusiastic Kitchen Elf is a shelling machine! He shelled four pounds of English shelling peas all by himself.


  • 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

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. I have recently become enamored with the Garject from Dreamfarm when they sent me one to review, you can read more about that here.

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

1 comment:

  1. This looks like an delicious hummus and the perfect way to use up your bounty! ;-)


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