Green Pea Hummus.

My cooking and eating life have been completely consumed by the CSA box lately. The CSA box more or less dictates what I eat, and it's been really nice. But it's also been a lot of salads and slaw and stir-fried veg and sauteed greens with pasta, and not so much creative recipe action. Did you know you can eat pretty much any vegetable top sauteed if not raw? It's true. Here are some novel greens I have eaten in the last few weeks:


I weep for all of the supermarket vegetables, denuded of their greens, and I weep for the many years I was too dumb to think of cooking and eating the greens attached to my vegetables. I'm telling you, you can eat just about anything sauteed in olive oil with garlic and some red pepper flakes and salt and pepper and maybe a squeeze of lemon.

In non-CSA ingredient news, I whipped up the following brilliant little snack a few weeks ago:
Green pea hummus.
I've made green pea hummus two ways: with and without chickpeas. If you want a completely raw snack, do all peas; if you enjoy the chickpea action, use half chickpeas and half green peas. It's delicious either way, and a little lighter, sweeter, and springier than traditional hummus.

Green Pea Hummus
2 cups frozen green peas, thawed (I just soaked them in water for 15 minutes or so), or fresh ones if you're lucky and industrious (the shelling, you know)
2-3 tablespoons raw tahini
2 small minced cloves of garlic, or more to taste
juice of half a lemon
1 tsp ground cumin
1 tsp ground coriander
a sprinkle of cayenne
olive or flaxseed oil as needed--not mandatory, but rather tasty and smooth

Whip it all up in a blender and serve with veggies, crackers, or your fingers.


  1. Marigoldie said...

    I made it! I got to the point where I was thinking about it constantly and had to try it, and it was great. I went all green pea and didn't have the coriander or even cayenne. Also, my blender couldn't handle it, so I had some whole peas in mine. It just made it more beautiful and interesting looking. I'm glad to have some tahini in the house because we buy prepared hummus a lot and I can't keep that up in my present state. I've got to start preparing more stuff at home (now that I have one square foot of counter space, dang). Anyway, keep 'em coming!