Betsy DiJulio: Fresh Pea and Tarragon Hummus


Fresh Pea and Tarragon Hummus

Yield: 2 cups 

 From The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes

By: Betsy DiJulio

May peas are transformed into a beautiful green hummus-like dish when combined with pistachios, olive oil, lemon juice, and fresh tarragon. The resulting spread is so tasty that a dinner guest once said she would have been happy to devour it with a spoon.

2 cups fresh raw green peas

1/3 cup shelled lightly salted pistachios

1/4 cup loosely packed fresh tarragon leaves

2 tablespoons walnut or olive oil

2 tablespoons fresh lemon juice

Sea salt and freshly ground black pepper

Garnish: chopped pistachios, a slice of lemon, or a sprig of fresh tarragon

Accompaniments: bread, toast, crackers or veggie dippers

In a saucepan, combine the peas with just enough water to cover. Place the lid on slightly ajar, and simmer over medium-high heat for 15 to 18 minutes or until tender.  Reduce the heat if necessary. Drain and transfer to a food processor. Add the pistachios, tarragon, oil, lemon juice, and salt and pepper to taste. Pulse until desired consistency is reached. Check for seasoning, adding more lemon juice or salt and pepper if needed. Scrape the hummus into a serving bowl. Garnish as desired and serve with the accompaniments of your choice. 

From The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes by Betsy DiJulio. Copyright © 2011. Vegan Heritage Press. Used by permission. Visit Betsy at: