We’ve all had hummus at some point. That thick garbanzo bean paste like Middle Eastern dip/spread has found its culinary niche in our diets. Which, I have to admit, is quite the tasty addition. But what would happen if you swapped out the garbanzo beans (or chickpeas if you will) with sugar snap peas? Let’s just say, it’s an experiment worth making.
Spring vegetable recipes are a dime a dozen (especially this time of year, since it is Spring and all), but what happens when you take one of Spring’s most popular vegetables, sugar snap peas, and give ‘em a spin in the food processor with the usual ingredients for hummus? Well duh, you get homemade hummus made from sugar snap peas.
I had lunch, a few weeks ago, at a place I don’t get to nearly enough, Le Pain Quotidien (LPQ). On their menu was one of the seasonal specials called “Sweet Pea Hummus Tartine.” As soon as I saw it, I knew I had to have it. What’s not to love about it? It’s got sweet peas, it’s hummus, it had garden vegetables with it and a smoked tea vinaigrette. Winner winner chicken, errr, vegan dinner.
When they brought it out, you could hardly tell that there was actually an open faced sandwich on the plate. It was covered in a confetti of garden vegetables. Not that I was complaining…we all know how I like to play with my food. It looked so pretty that I think even my lunch companion was jealous that she hadn’t ordered the same thing.
I’m a firm believer in trying to make restaurant dishes at home. In fact, a reader once asked me to re-create her favorite LPQ dish, and I did. (A gluten free six layer quiche) Yes, there are certain dishes that I order when I go out to eat because I either can’t or have no desire to make them at home. Sometimes, I order something that sounds really delicious just so that I can try it out and then make it at home…this is one of those times. And when a lunch item is that good and costs almost $12, I’m definitely interested in making it at home.
Sweet peas recipes are probably bombarding you right about now. In fact, this time last year I was even one of those people assaulting your inbox with this sweet pea crostini recipe. But let’s face it, it’s that time of year and haven’t you had just about enough of all those squash recipes? I have. And fresh peas are just really good.
Homemade hummus is easy to make. A couple of cans of garbanzo beans, some lemon juice, tahini, garlic and olive oil and you’re basically done. It’s easy, cheap and delicious, so why not make it at home? But why not change up your usual hummus recipe with something a little more fun and different. Plus, you get the ability to add something new to your standard sweet peas recipes.
Since I really couldn’t taste any vinaigrette on the tartine (not that I was all that surprised between the garlic and the tahini how would you) I didn’t make any vinaigrette for this recipe. Besides, if you’re making this up as a homemade hummus you probably wouldn’t be adding it to the bowl anyway. I made this hummus so that it really was just another one of those spring vegetable recipes you could add to your collection and use any way you saw fit. I chose to schmear it on some really grainy/nutty European bread, but you could just as easily slather it onto some pita bread or dunk other veggies into it. Hey, if you want to smear it all over your body and let somebody lick it off of you I’m good with that too. In fact, that sounds like fun.
So however you decide to enjoy sugar snap peas this season, I hope you make this homemade hummus at least once. It really does make a killer lunch or awesome appetizer.
Sometimes it’s hard to decide between Maslow’s Heirarchy of Needs.
Recipe: Sweet Peas Hummus
Summary: Makes approximately 1 1/2 Cups of Hummus
- 1 Pound Roughly Chopped Sweet Peas (ends and tough string removed)
- 2 Tablespoons Tahini
- 2 Cloves Garlic
- Juice From 1/2 Lemon
- 1 Tablespoon Olive Oil
- Kosher Salt
- Freshly Ground Pepper
- Fill a medium saucepan with water and bring to a boil.
- Once water is boiling, add peas and blanch for 1 minute.
- Remove peas from water and chill them immediately with ice.
- Once the peas are chilled, add them to the bowl of your food processor or blender.
- Add the remaining ingredients, except for the salt and pepper.
- Puree everything and give it a taste.
- Season to taste with salt and pepper.
- Spoon into a bowl and serve with chips or vegetables.
To make the tartines
- Spread onto slices of hearty bread and top with chopped vegetables.
I used carrots, zucchini, radishes a bit of totsoi lettuce and some edible flowers to top my tartines. I used the rest of the hummus as a dip for vegetables.
Preparation time: 15 minute(s)
Cooking time: 1 minute(s)
Diet type: Vegetarian
Diet tags: Reduced fat, Gluten free
Number of servings (yield): 1
Culinary tradition: USA (General)