Feaston’s Pea Hummus

It’s probably because our garden is in full-force growing mode, but we have been itching to eat fresh spring vegetables.

We still have a few weeks before we can choose from a wide variety of in-season vegetables. Until then we’re left with asparagus, spinach, various other lettuces … and peas.

Since we’ve been featuring a lot of spinach lately and we couldn’t figure out something creative to do with asparagus (unlike Mark Bittman), we decided to give peas a chance. Here’s what we cooked up:

It's pea hummus fixed up real nice on some Naan with lots of toppings.

The hummus recipe is almost identical to the regular hummus recipe we featured a while back. And full disclosure here: we really didn’t want to shuck a pound of peas, so we just used frozen. Shame on us, we know.

Here’s what you need to make the sandwich as pictured:

  • Naan or pita bread, warmed in the oven
  • Juice from half of a lemon
  • 16 oz. of peas
  • 2 to 3 Tablespoons of tahini
  • 3 teaspoons of ground cumin
  • 2 teaspoons of chili powder
  • 2 Tablespoons olive oil
  • Couple good shakes of sea salt
  • Black pepper to taste
  • Sliced or diced onion (sweet is better)
  • Sliced cucumber
  • Black olives
  • Feta cheese

This is very simple. In food processor combine the peas, lemon juice, tahini, spices and olive oil. Whip into a thick paste.

Slather your bright green concoction on the Naan and top it off with the cheese, olives, onion and cucumber. We prefer to have the bread really warm just before assembling the sandwich, but cold is fine, too.

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