This spring crudité with minty pea hummus allows you to dip colorful and crunchy seasonal produce like asparagus, beets, carrots, tomatoes, zucchini, and cauliflower in a creamy sweet green pea dip.
Ingredients
Hummus
2garlic clovesunpeeled
¼cup(60ml)canned chickpea liquid
1cup(171g)canned chickpeasliquid reserved
6tablespoons(90ml)lemon juice
⅓cup(79ml)芝麻酱
1cup(144g)fresh shelled green peasin the shell
½cup(120ml)extra-virgin olive oil
1teaspoon(6g)kosher salt
½cup(6g)mint leavespacked
¼cup(8g)cilantro leavespacked
1tablespoon(3g)chopped chives
Crudite
8盎司(227g)fingerling potatoescut in half lengthwise
8盎司(227g)asparagustrimmed to 6-inch long spears
8盎司(227g)cauliflower floretsgreen and purple
8盎司(227g)zucchinicut into ¼-inch thick slices
8盎司(227g)beetsyellow, peeled and cut into ⅛-inch thick slices
8盎司(227g)carrotspeeled and sliced lengthwise
4盎司(114g)sugar snap peas
4盎司(114g)baby tomatoes
1bunchradishleaves removed and sliced lengthwise
1headbelgian endiveleaves trimmed on the bottom and separated
Heat a small skillet over medium heat. Roast garlic until the outsides are browned, turning cloves over occasionally, about 8 minutes. Peel garlic and set aside.
Meanwhile, prepare the chickpeas. Lightly shake the can and drain the chickpeas in a colander, reserving ¼ cup of the liquid.
Add ¼ cup of the reserved chickpea liquid to a blender. Process on high speed for 1 minute until the liquid turns white and frothy and doubles in volume.
Add lemon juice and tahini, process on high speed for 1 minute until smooth and combined.
Add fresh green peas and process in high speed for 1 minute until smooth.
Add chickpeas, olive oil, roasted garlic cloves, salt, mint leaves, cilantro leaves, and chives. Process on high speed for 1 minute, until smooth.
Scrape down the sides of the blender cup and process on high speed for 1 minute until hummus is smooth, creamy and completely combined.
Taste and season with more salt or lemon juice as desired.
鹰嘴豆泥转移到服务bowl and refrigerate until ready to use.
Crudité
Bring a large pot of water to boil.
In a large bowl make an ice water bath by adding 4 cups of water and 4 cups of ice.
Cook potatoes in boiling water until tender, about 8 to 12 minutes depending on size. Transfer to ice water bath and allow to chill for 5 minutes.
Add asparagus to boiling water and cook for 30 seconds. Transfer to ice water bath and allow to chill for 5 minutes.
Drain the vegetables and dry between paper towels before serving.
Place hummus in a bowl on a serving platter.
Arrange the cooked potatoes, asparagus, cauliflower, zucchini, beets, carrots, sugar snap peas, tomatoes, radish, and endive around the hummus.
Serve immediately or cover and refrigerate until ready to enjoy.
Notes
Recipe Yields: 2 cups (511g)
Serving Size: 2 tablespoons (32g)
Hummus can be stored in an airtight container for up to 3 days.
Frozen peas can be substituted for fresh peas. Defrost and drain before using.
