Wednesday, May 30, 2012

Pea Hummus

Every once in a while aren't you in the mood for something just a little different? Perusing the Internet I found this.  I think i think I have to try it. Not sure what the curmudgeon will think... he does like hummus and he likes peas, but hum. I'll let you know...

Fresh Pea Hummus from Gourmet May 2001

Ingredients For pita toasts

1 large garlic clove, smashed with flat side of a knife
2 tablespoons olive oil
4 (6- to 7-inch) pita loaves with pockets (not split)

For hummus

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

Make pita toasts:

Preheat oven to 375°F.
Combine garlic and oil in a small cup and let stand while oven heats.
Brush garlic oil on 1 side of each pita. Arrange pitas, oiled sides up, in 1 layer on a large baking sheet. Bake in middle of oven until toasted, 12 to 15 minutes (pitas will not be completely crisp). Stack pitas while still warm and cut each into 6 triangles (24 total). Cool, then transfer to a plate or basket to serve with hummus.

Make hummus while pitas toast:

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

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