It’s July and summer is in full effect, but I never had a chance to post this fresh spring recipe. I made this addictive and unique dip several times this spring, while fresh peas were at the farmers’ market and Trader Joe’s. I found this recipe perfectly balanced. Pungent garlic, tahini and cumin are offset by bright lemon juice and cilantro. The peas are pleasantly creamy and the dip’s bright green color is a nice alternative to the classic chickpea puree.
Fresh Pea Hummus
2 cups shelled fresh peas (2 to 2 1/2 pounds in pods)
3/4 teaspoon cumin seeds, toasted and cooled
1/2 cup fresh cilantro leaves
1 to 2 garlic cloves
1/4 cup well-stirred tahini (Middle Eastern sesame paste)
1/2 tablespoon fresh lemon juice
1 teaspoon kosher salt
1/4 teaspoon black pepper
1. Cook peas in a saucepan of boiling salted water until just tender, 6 to 10 minutes. Drain and cool.
2. Coarsely grind cumin seeds in an electric coffee/spice grinder or crush with a mortar and pestle. Transfer to a food processor. Add cilantro and garlic (to taste) and finely chop.
3. Add peas, tahini, lemon juice, salt, and pepper and purée. Serve with crudites or pita chips.