0.0 – 0 reviews • Pea Recipes
| Level: |
Advanced |
| Total: |
1 hr 15 min |
| Active: |
1 hr |
| Yield: |
4 servings |
Ingredients
- One 16-ounce can chickpeas
- 1/2 pint frozen green peas, blanched
- 6 tablespoons extra-virgin olive oil
- 1 tablespoon tahini
- Zest and juice of 1 lemon
- 1 sprig mint
- Salt and pepper
- 1/2 pint oil-cured black olives, pitted
- 1/3 cup panko breadcrumbs
- 1/4 cup rolled oats
- 1/4 cup toasted pistachios
- 1 tablespoon butter
- Pinch espresso powder
- 1/2 large cucumber, peeled
- 4 radishes
- 1/2 cup sugar snap peas
- 1/2 cup Greek yogurt
- 3 tablespoons crumbled feta
- 1/2 tablespoon chopped fresh dill
- Juice and zest of 1/2 lemon
- Salt and pepper
- 1 cup citrus tea
- Zest of 1/2 lemon
- Zest of 1/2 lime
- Zest of 1/2 orange
- 2 tablespoons honey
- 1 teaspoon ground coriander
- Salt and pepper
- 1 large carrot, bias cut
- Toast points, for serving
Instructions
- For the hummus: Combine the chickpeas, green peas, olive oil, tahini, lemon zest and juice, mint and some salt and pepper in a blender and blend until smooth. Taste and correct the seasoning.
- For the olive soil: Add the olives, breadcrumbs, oats, pistachios, butter and espresso powder to a food processor and process until finely ground. Transfer the mixture to a baking sheet and bake in a 300-degree oven for 12 to 15 minutes, until dried.
- For the tzatziki: Thinly slice the cucumber, radishes and sugar snaps and add them to a bowl. Add the yogurt, feta, dill, lemon zest and juice and some salt and pepper and mix well to combine. Taste and correct the seasoning.
- For the carrots: Add the tea, citrus zest, honey, coriander and some salt and pepper to a skillet over medium-high heat. Cook until reduced to glaze. Meanwhile, blanch the carrots in boiling water for 3 minutes. Drain the carrots well, then add to the glaze and cook for 3 to 4 minutes.
- To serve, spoon hummus, tzatziki and olive soil on a plate. Arrange a few toast points on the hummus and top the soil with some carrots.