Spring Pea Hummus

This light and refreshing appetizer was created for a Farmers Table dinner at Congaree and Penn. Peas have a short growing season during the cooler days of spring. If you don’t have any fresh peas on hand, organic frozen peas can be used as a substitute. Photo by Amy Robb.

Makes 2 cups

Ingredients

1/4 cup tahini

1 garlic clove

1 lemon, zest and juice

2 cups shelled, blanched shocked* peas (or use frozen and defrosted)

1 sprig mint

2 tablespoons Italian parsley, chopped

1/4 cup olive oil

Black pepper and sea salt, to taste

Instructions

Puree tahini, garlic and lemon juice in food processor or blender. Set aside 2 tablespoons of peas for garnish and add the remaining peas to food processor. Add mint and parsley and blend. Slowly pour in olive oil while continuing to blend. Season with fresh black pepper and sea salt to taste. Garnish with 2 tablespoons of peas.

*To blanch and shock peas: In a medium pot, bring water to a boil. Add shelled peas and cook for 1minute. Drain immediately and put the peas in ice water to cool.