March Recipe Swap: Green Pea Hummus

In our community cookbook, we ask readers to submit their best-loved recipes. Here’s a taste of what got the highest raves in the Southern Living test kitchen this month.

Photo by Becky Luigart-Stayner

Photo by Becky Luigart-Stayner

WINNER! From the Kitchen of Susan Weber
Dunwoody, GA

This easy appetizer dip is delicious in a grilled lamb pita. You can also use it as a spread for burgers or a crudité platter. Use it as part of a pretty platter for baby showers, Easter brunch, or any spring gathering!

Green Pea Hummus

Cook 1 cup fresh or frozen, thawed sweet peas in boiling salted water to cover 1 to 3 minutes or just until crisp-tender; drain. Plunge sweet peas into ice water to stop the cooking process; drain. Pulse blanched sweet peas, 1/4 cup olive oil, 2 Tbsp. chopped fresh mint, 1 garlic clove, and 1/4 tsp. salt in a food processor 4 or 5 times or until smooth. Store in an airtight container in refrigerator up to 3 days. Serve with assorted vegetables (such as baby bell peppers, radish halves, sugar snap peas, and endive leaves) and toasted bread slices.

Share Your Recipe! If it wows the Test Kitchen, we’ll feature it in the magazine and send you a SL cookbook: southernliving.com/recipeswap.

Note: All submitted recipes become the property of Southern Living and may be used for any purpose.

COMMENTS

  1. Margaret

    A nice colourful change from chickpea hummus!

    March 12, 2013 at 3:42 pm