Skip to main content

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.

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

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa