This veggie-filled riff on hummus balances creamy garbanzo beans, the sweetness of spring peas, and spicy Bowery Arugula for a new twist on an old favorite.More about The
- 3 cups green peas, divided
- 1 cup garbanzo beans
- 2 cups Bowery Arugula, packed
- ½ cup mint
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- ¼ cup plus 2 tablespoons olive oil, divided
- kosher salt and freshly ground pepper
- 2 strips lemon peel, julienned (for garnish)
- Small mint leaves and tips (for garnish)
- ½ teaspoon ground cumin
- ½ teaspoon sumac
- crudités, for serving
- In a large pot of boiling, salted water, blanch the peas until tender for 2 to 3 minutes. Strain the peas and shock in ice water until completely cooled. Strain again and let the peas completely dry.
- Make the hummus: In the base of a large food processor, add 2 ½ cups blanched peas, garbanzo beans, arugula, mint, lemon juice and zest. While the food processor is running, stream in ¼ cup of oil and then season with salt and pepper. If the consistency is too thick, adjust with a few tablespoons of cold water.
- Make the pea garnish: In a small bowl, mix the remaining ½ cup of blanched peas, remaining 2 tablespoons of oil, julienned lemon peel, mint, cumin, and sumac--then season with salt and pepper.
- Spoon the hummus in a large serving bowl, and then add pea garnish on top in the center. Serve with crudités.