The Chew: Spring Pea Hummus Recipe

The Chew: Spring Pea Hummus

Michael Symon kicked off ramp season with a Spring Pea Hummus. As good as hummus is, you haven’t really lived until you’ve had homemade hummus! Michael explained that typically, hummus is served with pita, but he wanted to mix things up just slightly by serving his tasty green hummus with grilled bread! This tasty treat is actually a very healthy snack, and if you’re like me, it’s even better when added to a dish like chicken and rice. No matter how you like to enjoy hummus, this is one tasty version you just have to try!

To get the recipe, click next page.

The Chew: Spring Pea Hummus Recipe Ingredients

• 1/4 C ramps – root end trimmed
• 1/4 C lemon juice
• 3/4 C olive oil + 1/4 C
• kosher salt and freshly ground black pepper
• 2 C fresh spring peas – shelled
• 1/2 C parsley – roughly chopped
• 3 tbsp tahini
• 1 baguette – sliced 3/4-inch thick

The Chew: Spring Pea Hummus Recipe Directions

1. Bring a pot of salted water  to a boil
2. Add the peas, then cook for 1-2 minutes until tender
3. Remove to an ice water bath to cool, then drain and pat dry
4. Preheat a grill or grill pan to medium-high
5. Put the ramps on the grill
6. Season with salt and pepper, then drizzle with olive oil
7. To the bowl of a food processor, add parsley then pulse to finely chop
8. Add the blanched peas, lemon juice, tahini, and grilled ramps
9. Season with salt, then puree until the peas break down
10. Slowly pour in 3/4 C olive oil and keep pureeing until smooth
11. Add more salt or lemon if needed, then cover and chill until ready to eat
12. When ready to eat, brush both sides of the sliced baguette with the rest of the olive oil, then season with salt and pepper
13. Grill until charred nicely, soft, and warm, about a minute per side
14. Serve the hummus with the grilled bread on the side