Fresh Pea Hummus #SundayFunday

 

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.

The hardest part of this recipe is shelling the fresh peas.

Ingredients

• 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

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.

That's a wrap on our Easter side dishes #SundayFunday event. Next week we'll be sharing interesting ham sandwiches. Stay tuned!