When one has an abundance of garden-fresh peas, one thinks of ways not to waste harvest. Of course I have eaten the shoots and tendrils and stir-fried the pods of sugarsnap peas, but how about garden or shelling peas? Pods of this type of pea are not tender. Shelled peas are great for freezing and perfect for pea soups and dishes calling for pureed peas.
I have heard of pea hummus before though has only tried it recently. If you have your favorite hummus recipe, replace the chickpeas with shelled peas! It’s a wonderful surprise.
I often cook or experiment with what I have available in the refrigerator and pantry. Today, I found my pantry out of tahini and used peanut butter instead. If you have a child, you’ll most likely have a jar of peanut butter in stock.
This is a great base for sandwiches in lieu of mayonnaise.
- 4 cloves garlic
- 2 cups shelled fresh peas
- 3 tablespoons peanut butter (yes, or you may use tahini)
- a handful fresh parsley leaves
- 1 lemon, zested and juiced
- pinch freshly ground black pepper
- pinch kosher salt
- 1/3 cup extra-virgin olive oil
- 1 teaspoon of Sriracha hot sauce (or more to your liking)
- Cook peas in a saucepan of boiling salted water until just tender, 6 to 10 minutes. Drain and cool.
- Chop the garlic finely in a food processor.
- Add the peas and 1/2 of the olive oil and process finely or to desired consistency.
- Add the peanut butter, parsley, lemon zest and juice, black pepper, and salt.
- Process until it forms a paste.
- Drizzle in the olive oil and process until it reaches the consistency of mayonnaise.
For the sandwich, I used fire-roasted sweet red peppers and julienned fresh green jalapenos and snap peas. The texture and taste is an amazing combination.