English Pea Hummus
- Preparing Time: -
- Total Time: -
- Served Person: 1 1/2 cups
- 2 tablespoons lemon juice
- 6 tablespoons extra virgin olive oil
- 2 tablespoons fresh mint leaves
- 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)
- 1 tablespoon fresh chervil leaves
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- Carbohydrate 18 g(6%)
- Fat 27 g(42%)
- Fiber 5 g(22%)
- Protein 6 g(12%)
- Saturated Fat 4 g(19%)
- Sodium 322 mg(13%)
- Calories 333
Preparation 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. From Root to Leaf: A Southern Chef Cooks Through the Seasons, copyright © 2015 by Steven Satterfield. Reprinted by permission from HarperWave, and imprint of Harper Collins Publishers. Buy the full book from HarperCollins or from Amazon.
Preparation 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. From Root to Leaf: A Southern Chef Cooks Through the Seasons, copyright © 2015 by Steven Satterfield. Reprinted by permission from HarperWave, and imprint of Harper Collins Publishers. Buy the full book from HarperCollins or from Amazon.
