August 31, 2015

Crudités And Sweet Pea Hummus

Recipe: Eric Vellend

While the convenience of frozen peas is hard to resist, you can also make this dip with fresh peas. First, boil them in salted water until tender, then transfer to ice water to cool. Drain and proceed with the recipe. Adapted from Simple Italian Snacks by Jason Denton and Kathryn Kellinger.


  • Hummus
  • 3 1⁄2 cups frozen sweet peas, thawed
  • 1 small clove garlic, minced
  • 1⁄4 cup extra-virgin olive oil, plus more for drizzling
  • 2 tbsp fresh-squeezed lemon juice
  • Salt and pepper, to taste
  • Vegetables
  • Assorted seasonal vegetables such as radishes, cucumbers, baby carrots, cherry tomatoes, cucumber, green beans, etc.


Yield: Serves 6 to 8

  1. To make hummus, place ingredients in food processor. Run machine 30 seconds. Scrape down sides of bowl. Run another 30 seconds. Transfer to airtight container. Refrigerate up to 3 days.
  2. To prepare crudités, leave smaller vegetables whole and cut larger vegetables into sticks, spears or wedges. Transfer to serving platter. Transfer hummus to serving bowl and drizzle with oil.

ERIC’S TIP: You can prepare vegetables up to 4 hours ahead of time. Just cover them with wet paper towel and plastic wrap to keep them moist.


Donna Griffith


August 2014