Today the Sunday Funday group is celebrating Easter a little bit early...or rather inspiring you with Easter side dishes. Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating this low-stress group.
And, for this event, Wendy is hosting. Here's the line-up of our Easter side dishes from the #SundayFunday bloggers...
- Bunny Cupcakes from Amy’s Cooking Adventures
- Feta and Strawberry Tabouli Salad from Food Lust People Love
- Fresh Pea Hummus from Culinary Cam
- Pineapple Bread Pudding from A Day in the Life on the Farm
- Pork Sorpatel - East Indian from Sneha’s Recipe
- Potato Salad with Condensed Milk from Palatable Pastime
- Stir-Fried Balsamic and Ginger Glazed Carrots from Karen’s Kitchen Stories
- Veggie Niçoise Salad from Mayuri’s Jikoni
- Whole Wheat Rosemary Garlic Bread Recipe from The Mad Scientist’s Kitchen
Fresh Pea Hummus
Pea hummus is the perfect addition to a table of starters alongside lots of cheese, charcuterie, nuts, and veggie crudités for Easter or any other Spring celebration.
- 2 cups fresh shelled peas
- 1/4 cups fresh cilantro
- 1/4 cups fresh parsley
- 4 Tablespoons tahini
- 4 Tablespoons freshly squeezed lemon juice
- 2 cloves of garlic
- 1/4 teaspoon ground cumin
- 1/2 teaspoon freshly ground salt
- veggie crudités for serving
ProcedurePlace 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.
That's a wrap on our Easter side dishes #SundayFunday event. Next week we'll be sharing interesting ham sandwiches. Stay tuned!