Hummus has long been known as a chickpea-based dip and/or sauce. But here at
Tonia's Kitchen we're always looking for ways to expand what we know, and improve it. And this latest version of hummus from Chef Billy of Restaurant Associates, certainly is a different take on things. Billy told Tonia this colorful spread is perfect for Spring. It doesn't only have to be dip either. Use it to top salmon or enjoy it as part of a salad. Either way, you can't go wrong.
- 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
- Cook peas in a saucepan of boiling salted water until just tender, 6 to 10 minutes. Drain and cool.
- 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.
- Add peas, tahini, lemon juice, salt, and pepper and purée.
