English Pea Hummus
Mary Taylor
ingredients:
2 cups cooked English peas (may use frozen, thawed)
4 scallions, minced
1/3 cup finely minced parsley
2 tablespoons cashew butter (or use tahini)
4 teaspoons fresh lemon juice
1 teaspoon agave nectar or honey
1/4 teaspoon salt
Black pepper to taste
1/8 teaspoon crushed red chili pepper
Salt and pepper to taste
directions:
Place the peas along with the remaining ingredients in a food processor or blender and process to blend. Scrape down the sides of the bowl several times during the puréeing process to make a smooth and creamy mixture.
Transfer to a container, cover tightly and refrigerate for at least an hour to allow the flavors to merge. Serve the “hummus” with crackers, bread or crudités as an appetizer or use as a filling for sandwiches and wraps.