real life test kitchen: green pea hummus dip

One of my favorite nights of the month is when my book club gets together. We take turns hosting, and often try to prep some kind of themed snacks and drinks that match the book we’re reading. A couple of months ago, when we were discussing Wild by Cheryl Strayed, the hostess served something she called Green Pea Hummus. Without chick peas or tahini, it wasn’t really hummus at all — and, it didn’t have much to do with hiking on the Pacific Crest Trail either. But it was so simple and delicious, I had to recreate myself. Inspired by this post on Serious Eats, it’s basically pureed peas, with garlic, lemon juice, fresh herbs and olive oil. I also blended in some grated Parmesan cheese and a little fresh basil. I think next time I might just toss in some chick peas and see happens. Another variation could include feta and mint in place of Parm and basil. Serve with pieces of warm pita bread and enjoy!

Green Pea Hummus Dip
What you need:

1 pound frozen baby sweet peas, thawed
1/4 cup extra-virgin olive oil
1 garlic clove, smashed and quartered
the juice of one lemon
1/2 cup of grated Parmesan cheese
handful of fresh basil leaves
salt and freshly cracked black pepper

How to Make:
1. Set aside 1/4 cup peas. Place the rest in a food processor, and add in olive oil, garlic, cheese, basil and lemon juice. Puree about 30 seconds until it is smooth but not without some texture.
2. Taste and add more lemon, salt or pepper if needed.
3. Place in a bowl, top with remaining peas and another drizzle of olive oil.

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