There are so many varieties of hummus and it's healthy but it's just not my jam. Until I tried sweet pea hummus and was forever a convert. Technically, hummus is only made of chickpeas and other ingredients so this is more of a sweet pea dip. Whatever you call it, it's delicious.
I first made this dip when my son was six months old. I used a whole pound of frozen (thawed) sweet peas, blanched the lot, then reserved about 1/4 cup so I could blend them into a puree for him. He loved them.
For grown ups, here's how to make the dip.
1 lb (less 1/4 cup) frozen, thawed sweet peas
1/8 cup olive oil
1 garlic clove
sprinkle of coarse sea salt (I like celtic sea salt)
Cook peas in boiling salted water for 2 minutes. Drain in a colander and immediately plunge into a bowl of ice water. Once cool, pulse drained peas, olive oil, garlic clove and salt in a food processor until smooth (8-9 pulses or 'on' for about 10 seconds).
Optional but fabulous: top with chopped sun dried tomatoes
We eat this dip as a snack with blue corn chips but it would also make a lovely crostini served at tea time. Toast baguette, spread dip onto toasts, top with sun dried tomatoes. Serve with a mint tisane or green tea.
