You will find hummus at most farm-to-table restaurants. Chefs customize this popular dip using seasonal ingredients such as spring peas, red peppers, black-eyed peas, and butter beans. I have been searching for a simple and delicious spring pea hummus and was delighted Chris Hall of Local Three presented his version at the Atlanta Botanical Gardens Well Seasoned Chef Series. He paired blanched spring peas with fresh mint, cumin, garlic, lime zest and juice, a little Tahini, olive oil and salt.
You can easily make this dip at home and enjoy a healthy snack with your family. The hummus will last for several days in the refrigerator. If you want a super smooth hummus, let the food processor run for as long as you can or hull the peas. It takes about 10 minutes just to hull. Chris said he lets his restaurant’s Robot Coupe churn for 30 minutes. This allows them to skip the tedious task of hulling the peas for a velvety smooth hummus.
For those of you thinking of googling “what is hulling,” hulling is the process of removing the thin skin by rolling the pea between your fingers. You can hull garbanzo beans as well as. It makes a huge difference in the texture but is not necessary unless you are looking to impress in-laws, co-workers or someone who has a texture issue.
Chris said peas are one of the only vegetables that can be frozen and still taste good. As soon as peas are picked they start to turn starchy and freezing prevents this process from occurring. Blanch the fresh or frozen peas in salted, boiling water and then pour over ice to keep them bright green. This also removes the freezer taste.
The acid from the lime juice makes this hummus POP and taste alive. I know limes are priced as high as gold right now but treat yourself. Or, just use lemons. Salt counteracts any bitterness so gradually add salt until it tastes perfect to you. Use a mineral rich salt so you will start feeling good about salting your food again.
During the demonstration he spoke about a foundation close to his heart, The Giving Kitchen (TGK) which aids men and women in the culinary community whom face an unexpected hardship. The inspiration to form TGK occurred after generous donations were made to help Atlanta chef Ryan Hidinger receive expensive medical treatments when he was diagnosed with late stage cancer in December of 2012. The Staplehouse Restaurant will open this year in honor of Ryan and his wife Jen and to “pay it forward” by raising money for the fine people who feed us when we dine out. Please spread the word and support Staplehouse when it opens in the Old Fourth Ward neighborhood in Atlanta, GA.
Directions
1) Marinated Vegetables- Find the freshest, in season vegetables at your local farmer’s market. Look for asparagus, red peppers, radish, carrots, spring onion, mushrooms, fennel, cucumber and zucchini. Cut all the vegetables. Mix all the marinade ingredients in a mixing bowl and add the veggies. Marinate for 2 to 6 hours in the fridge.
2) Spring Pea Hummus- In salted, boiling water, blanch the peas until tender, about 1 to 2 minute. Shock the peas in ice water to cool down and keep bright green. In a food processor, spin the chopped garlic gloves, peas, and 1/2 cup EVOO until they form a paste. A dd the lime or lemon juice as well as tahini. Add mint leaves. Puree until smooth. Add more EVOO or lime juice until desired consistency is achieved. Season with cumin, salt and pepper. Note: Before you begin making the hummus, Chris recommends pouring a glass of wine or mixing your favorite alcoholic beverage. Wine Pairing below.
3) Pita- Make your own pita following these instructions or use one from a bakery. Brush with EVOO and toast or grill until warm.
4) Serve- Pair the hummus with raw vegetables, toasted pita or crunchy crackers. Enjoy!
Wine Pairing
James at Perrine’s Wine Shop recommended pairing the 2013 Sigalas Assyrtiko Santorini, Greece or the 2011 Vidal + Vidal Rueda, Greece with this pea hummus and marinated vegetables.
Chris also seared wild Georgia shrimp, grilled asparagus and baby carrots, and then topped them with Truffle Aioli. He finished the 3 course tasting with a Strawberry, Rhubarb Soup and a dollop of vanilla bean yogurt. I will post the Seared Georgia Wild Shrimp with Blistered Asparagus, Baby Carrots, Radish, Roasted Potatoes and Creamy Truffle Aioli and the Strawberry Rhubarb Soup with Vanilla Yogurt and Basil very soon.
Here are some other hummus recipes you may like as well:
What is your favorite Hummus? Leave a comment and share your thoughts. We love to hear what you think.
