Rejoice spring with this Snap Pea Hummus recipe with Warm Pea Shoot Salad

When you want to rejoice spring with one thing other than strawberries and rhubarb, turn to this recipe that showcases the season’s other celebrity pair, peas and mint. Sugar snap peas incorporate some verdant sweetness to a creamy hummus that is mounded with a warm salad of sliced snap peas and pea shoot tendrils, all with a new burst of mint leaves. Spoon it on to blistered pita bread wedges as element of a unforgettable brunch distribute or Mediterranean mezze.

The hummus can be built forward of time and stored in the refrigerator till use — just be positive to carry it back to home temperature right before serving. The pea shoot and mint salad will have to be made just prior to serving or it will about-wilt. Fortunately, that requires just 90 seconds, which is additional than workable, even with hungry diners standing by.

Snap Pea Hummus with Heat Pea Shoot and Mint Salad

Can make 2 cups hummus, serves 6-10 as an appetizer

SNAP PEA HUMMUS:

15-ounce can chickpeas, drained

6 ounces sugar snap peas, sliced (about 1½ cups)

½ cup tahini

1/3 cup additional virgin olive oil

1 clove peeled garlic

½ teaspoon ground cumin

Juice of 1 lemon, additionally a lot more as required

Salt and freshly floor black pepper

Warm PEA SHOOT AND MINT SALAD:

1 tablespoon olive oil

6 ounces sugar snap peas, thinly sliced (about 1½ cups)

2½ cups pea shoots

Salt and freshly floor black pepper

2 teaspoons lemon juice

1 tablespoon thinly sliced clean mint leaves

Directions

To make the hummus, put the chickpeas, sliced snap peas, tahini, olive oil, garlic, cumin and lemon juice in a foods processor and sprinkle generously with salt and pepper. Procedure for 1 to 2 minutes, introducing as a lot h2o as desired to make a smooth and creamy purée. Flavor and change seasoning, incorporating much more salt, pepper or lemon juice as wanted.