We are right on the cusp of farmer’s market season and I am majorly excited to seek out some inspiration. Saturday night we had dinner at Miller Union, where the chef, Steven Satterfield, was recently nominated for a James Beard Award (Best Chef Southeast). As an appetizer, we ordered green pea hummus, which was accompanied by homemade lavash. Not only did it taste delicious, but it felt so appropriate for the season, as fresh green peas are a sure sign that spring has arrived.
Because we enjoyed it so much, I made my own version. Mint and peas are a lovely combination, so I used some fresh mint, as well as a good squeeze of lemon for a touch of acidity and brightness. I am very happy with the result ~ but you could certainly tweak these amounts to suit your taste and/or desire for a certain consistency. Frozen peas work very well here if you can’t find fresh peas in the store. So even though it is very “of the moment” with springtime, you could certainly make it year round.
This is a great alternative to traditional chickpea hummus ~ especially if you have some chickpea haters in your house. I love the gorgeous green hue ~ it is so perfect for the impending season. Paired with red radishes and other colorful spring vegetables, you can’t go wrong with this appetizer. Oh and not to mention you’ll get an extra nutritional boost from the protein and fiber in green peas. Gotta love that 🙂
Spring Green Pea Hummus
What You’ll Need:
1.5 cups of frozen petite green peas, thawed or fresh green peas
2 tsp sesame tahini
1/2 tsp salt
2 generous tbsps fresh mint leaves, chopped
1 garlic clove, minced
1 tbsp olive oil
juice of one lemon
What You’ll Do:
Pulse the peas in the food processor several times. Add remaining ingredients and pulse until desired consistency is reached. Adjust seasonings to taste. Refrigerate for a few hours before serving to let the flavors come together. It is that easy!
I hope this appetizer gets you as excited about spring as I am!