Pea And Mint Hummus Appetizer Spread Recipes

FRESH PEA HUMMUS

Fresh Pea Hummus image

Mash these peas up for a nice spread to have with pita or crudites.

Provided by Martha Stewart

Number Of Ingredients 7

Ingredients

1 cup fresh shelled peas
1/4 cup fresh cilantro
2 tablespoons tahini
2 tablespoons lemon juice
1 small clove minced garlic
1/8 teaspoon ground cumin
Salt

Steps:

Bring a small pot of salted water to a boil. Add peas; cook until tender, about 2 minutes. Drain; run under cold water.
In food processor, pulse peas, cilantro, tahini, lemon juice, garlic, and cumin 30 to 40 seconds. Season with salt.

Nutrition Facts : Calories 74 g, Fat 4 g, Fiber 2 g, Protein 3 g, Sodium 98 g

ENGLISH PEA HUMMUS

English Pea Hummus image

Though the healthful and now mainstream Middle Eastern dip we know as hummus typically includes chickpeas and sesame tahini, this adaptation contains neither. Rather, its similarly smooth texture comes from the natural starch and protein of the English pea. In the summer, I make a variation of this using blanched field peas of any variety, and I substitute thyme for the spring herbs and fresh garlic in place of the early green garlic of spring.

Provided by Steven Satterfield

Yield 1 1/2 cups

Number Of Ingredients 8

Ingredients

Kosher salt: 1 cup, plus 1/2 teaspoon or more to taste
2 cups fresh shelled English peas (about 2 pounds unshelled)
1 stalk green garlic, chopped (or 1 small garlic clove, chopped)
2 tablespoons fresh mint leaves
1 tablespoon fresh chervil leaves
2 tablespoons lemon juice
6 tablespoons extra virgin olive oil
1/4 teaspoon freshly ground black pepper, plus more to taste

Steps:

In a large saucepan over high heat, bring 3 quarts water and 1/2 cup kosher salt to a boil. Prepare an ice bath of 3 quarts water and ice with 1/2 cup kosher salt stirred in until dissolved. Add the shelled English peas to the boiling water and cook until tender, 2 to 4 minutes. When sweet and tender, immediately remove the peas from the boiling water with a slotted spoon and transfer to the ice bath to stop the cooking. Let sit until the peas are fully cooled, 1 to 2 minutes, then drain.
Combine blanched peas, green garlic, mint, chervil, lemon, olive oil, 1/2 teaspoon salt, and the pepper in a food processor and puree until smooth. Taste for seasoning and adjust as needed. Serve with crudités or Crackers.

PEA AND MINT HUMMUS APPETIZER SPREAD

Pea and Mint Hummus Appetizer Spread image

Put your window garden herbs to delicious use! Snip some fresh mint to flavor this yummy hummus appetizer.

Provided by My Food and Family

Categories Home

Time 5m

Yield 24 servings, 2 Tbsp. each

Number Of Ingredients 6

Ingredients

1 can (19 oz.) no-salt-added chickpeas (garbanzo beans), rinsed
2 cups frozen peas, thawed
1/4 cup fresh mint leaves
1/4 cup KRAFT Greek Vinaigrette with Feta Cheese and Oregano Dressing made with Extra Virgin Olive Oil
2 Tbsp. lemon juice
1 clove garlic

Steps:

Process ingredients in food processor until smooth.

Nutrition Facts : Calories 45, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

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