Continuing the trend of things-I-have–recently-eaten–on-bread … spring pea hummus! Though you might not guess it from what’s been goin’ on at leighto-greato, I have fallen into a bit of a food rut. I am struggling with a touch of Winter Stockholm Syndrome. In my heart-of-hearts, I know that if I massage another leaf of kale or choke down another braised beef shortrib, I will positively die of boredom. But now that springtime vegetables are showing their faces at the supermarket, I find myself hesitating before the ramps and asparagus and lemons. It’s not just that I can’t tell if they’re quite ready yet. I find myself wistfully remembering the hearty winter vegetables that could cook for hours and never (ever) lose their woody textures, and the tough meats that so magically melt into delicious soups and stews after hours, and hours, and hours of slow simmering.
I am determined to get over this weird, perverse attachment to my former oppressors — I totally acknowledge that I whined more than Sansa Stark about winter vegetables so now that they’re on the outs I should just enjoy finally getting what I wished for. (Gosh, I am so happy I wished for the end of winter and not for that m-fer, Joffrey.) Anyway, last weekend I flipped around the internet, looking for something to get me out of my rut — something bright and green, that would take just a few minutes to throw together and not hours, and hours, and hours, and I discovered this pea hummus. I used frozen peas, so I got all the spring-y flavor and avoided the judge-y betrayal vibes emanating from the root vegetable bins in the produce section.
Let’s take a minute to talk about frozen peas. I used to go through the whole hullabaloo of boiling water and pouring in the peas and then straining them out and dirtying who-knows-how-many dishes in the process. (Answer: 2). Lately, I’ve started pouring the frozen peas into a colander and letting them sit in the sink while they defrost. After they have had a chance to warm up, I run hot water out of the sink over them for a few seconds, just until they’ve lost their frozen bite. It uses less water, less time, and fewer dishes than the old way so I’m basically a genius, and you’re welcome.
- 10 oz. frozen peas
- 2 garlic cloves
- 1 T. tahini
- 1 T. olive oil
- 1 T. fresh-squeezed lemon juice
- Salt and pepper
- Empty peas in a colander. Run hot water over the peas until they lose their frozen bite. Pulse peas, garlic, tahini, olive oil, and fresh-squeeze lemon juice in a food processor until smooth. Spread on toast and top with slices of avocado and sprinkle with sea salt and fresh black pepper.