Green Pea Hummus
For hummus
2 cups shelled fresh peas (2 to 2 1/2 lb 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 hummus: 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 pure.

Cooks’ note:

You can substitute 1 (10-oz) package frozen peas (not thawed) for fresh shelled peas. Cook according to package instructions before pureing.

Gourmet, May 2001