Sweet Pea & Mint Hummus | Recipe | Hors D'oeuvre

This is an interesting spin on hummus.  The mint gives it a fresh flavor, while the sweet peas give a hint of spring to come.  While I served these with green crudites for St. Patrick's Day, the dip is best served with toasted pita wedges.

Sweet Pea & Mint Hummus Recipe
Yields: 1-1/2 c

1 Tbsp olive oil
3 small leeks, thoroughly washed and chopped, white parts only
4 cups shelled peas (fresh or frozen)
3/4 c chicken broth
2 Tbsp tahini (sesame paste)
2 Tbsp chopped mint
1 tsp kosher salt, plus more to taste
1/2 tsp pepper

1. In a large saute pan, heat olive oil over Medium-Low heat. Add leeks, cover, and cook until tender, 5 to 7 minutes. Add peas and cook uncovered 8 minutes (5 minutes if using frozen peas). Add broth and cook 3 more minutes.
2. Remove from heat, stir in tahini and mint, and spoon mixture into the bowl of a food processor.  Process until fairly smooth.  Add salt and pepper, seasoning as desired. Place in a bowl and serve with toasted pita wedges.


Source: The Oprah Magazine Cookbook

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