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. 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.