Last week I took my kids to a farm show at the local arena. It was geared towards kids and gave them hands-on learning experience from shearing sheep, to milking cows to making recipes with local spring produce.
One of the recipes was pea hummus and my the kids couldn’t get enough. Hummus is usually made with chick peas, but the substitution of the bright green peas brings a very spring flavor to the table.
Peas are legumes and are a rich source of protein, iron, calcium, zinc, B vitamins and fiber. Serve this with cut up veggies or whole grain crackers, and it makes a great mid-afternoon snack.
Spring Pea Hummus
• 1 cup shelled fresh peas (frozen can be used too)
• 1/4 cup fresh cilantro (the woman giving the demo, also suggested mint for those who don’t like cilantro)
• 2 garlic cloves
• 1/4 cup tahini
• salt and pepper to taste
Cook the peas in a saucepan in boiling salted water until just tender (6 to 10 minutes). Drain and cool. If you are using frozen peas, follow the instructions on the package. Toss everything in a food processor and puree. You can adjust the amounts of everything, depending on how creamy or chunky your prefer your hummus.
Photo from here, with thanks.