Green Pea Hummus

Look at this pretty pea hummus! It tastes like peas smashed together with mint and thyme.

Last year, I bought The Southern Vegetarian cookbook after being smitten with the Chubby Vegetarian blog. Both the cookbook and the blog are written and maintained by Justin Fox Burks and Amy Lawrence. Their cooking stuck with me because 1) they have upgraded and vegefied southern foods, and 2) they build foods around plant-based, un-processed foods. Some of my favorites from their book: andouille eggplant, mushroom meat, okra fritters, unchicken pot pie, and green pea hummus.

This green pea hummus is a slight adaptation from the recipe in their cookbook. I added ajwain seeds and fresh mint. The thyme-like flavor of the ajwain seeds pairs nicely with the cumin and coriander. The mint brightens up the peas - and I like it better than parsley. The pea hummus will last up to a week in the fridge. I served this hummus along with cucumber and radish slices. It's also very good on crunchy pita bread, or papaddums.

Green Pea Hummus
Recipe adapted from The Southern Vegetarian's Green Pea Hummus
Yield: About 1 and 1/2 cups hummus

Ingredients:
1/2 tsp ajwain seeds (optional)
1 tsp cumin seeds
1 tsp coriander seeds
4 tbsp olive oil
3 garlic cloves, smashed
1 16 oz package or 2 cups frozen green peas
zest of 1 lemon
1/4 cup flat-leaf parsley, fresh
1/4 cup mint, fresh
1/2 tsp salt

Directions:
Step 1: Dump the frozen peas into a colander and rinse with water. This should bring them up to room temperature. No need to cook the peas. Set them aside until ready to use.

Step 2: In a skillet, add the whole seeds and toast until fragrant about 5-6 minutes. Once toasted remove the seeds to a mortar and pestle or spice grinder, and grind to a fluffy finish. To the skillet warm the olive oil and then add the garlic. Cook the garlic just until it gets golden and smells lovely. If it burns, it will give off bitterness in the finished dish. Turn the heat off and remove the pan from the heat.

Step 3: Get out the food processor and prepare the processor with the large mixing blade. Add the peas to the work bowl of the food processor, and then add the olive oil and garlic, ground spices, 1/2 tsp salt, lemon zest, parsley and mint. Blend together until light and fluffy. Taste and adjust for salt.

White Bean Dip

This is mostly a hummus, but white beans are used instead. Serve on sandwiches, or with a vegetable crudite platter, and some nice bread. The hubby and I made ourselves a fine picnic with some garden cukes, market peppers, and some Weaver Street multi-grain bread.

Ingredients:

1 clove garlic, whole
2 cups white beans, cooked, drained and set aside. Reserve 1/4 c of the cooking liquid, the rest can be used as a broth. Alternatively use 1 16 oz can white beans, drained and rinsed, and set aside 1/4 cup water
3 T tahini
Juice of 1 lemon
1 tsp salt
1/4 parsley, whole leaves
3 T or more olive oil

Directions:

1. In a large food processor with mixing blades in place, pulse garlic until finely minced.
   
2. Next add in white beans and 1/4 cup of reserved cooking liquid or water and pulse for 3 seconds.
3. Add in tahini and salt and continue to mix about 5-10 seconds.
   
4. Pour in olive oil through liquid spout until creamy.
5. Next add in lemon juice and parsley, continue mixing about 10 seconds. Adjust seasonings as necessary.