The first sight of the spring pea blooms always brings me remarkable joy. Spring peas are one of the best garden plants on the planet and one of the most rewarding crops to harvest fresh out of the garden. Like corn, spring peas are best served right after they are plucked from the vine¾the sugars convert to starch if you wait to eat them after picking. Peas are also incredibly prolific producers. A single pea plant, for example, can produce several pounds of peas in a season. Plant some as soon as the ground softens and enjoy your own bumper crop.
Makes
6 servingsIngredients
- 2 garlic cloves unpeeled
- ¼ cup canned chickpea liquid
- 1 cup canned chickpeas
- 6 tablespoons lemon juice
- ⅓ cup tahini
- 1 cup fresh shelled spring peas
- ½ cup extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ cup mint leaves packed
- ¼ cup cilantro leaves packed
- 1 tablespoon chopped chives
Instructions
- Roast garlic in pan over medium heat until the outsides are browned, turning cloves over occasionally, about 8 minutes. Cool, peel garlic, and set aside.
- Add the chickpea liquid to a blender and process on high speed for 1 minute. Add lemon juice and tahini and process on high speed for 1 minute, until smooth and combined.
- Add fresh spring peas and process on high speed for 1 minute, until smooth. Add chickpeas, olive oil, roasted garlic cloves, salt, mint leaves, cilantro leaves, and chives. Process on high speed for 1 minute, until smooth.
- Scrape down sides of blender and process on high speed for 1 minute until hummus is smooth, creamy and completely combined. Taste hummus and season with more salt or lemon juice as desired.
