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Pea Hummus: Fresh spring peas are combined with parmesan, garlic, shallots and lemon for a fresh pesto that is perfect for topping crackers with or tossing with warm pasta. #DareToPair
My son has a weird habit. Okay, he has lots of weird habits! But one that stands out to me weekly, is the fact that he likes to eat frozen peas. Yep, frozen. He loves them. And it should be noted that he hates peas when they are heated. So while the rest of my family is eating our peas cooked, like normal people, he asks for his frozen. Not worth arguing over in my book!! A frozen pea is still a pea.
Now for me, I like peas in all sorts of varieties. I love them tossed with warm pasta, sauteed with pancetta, and in cold pasta salads. I also love to make a dip out of them. A dip that is perfect for a hearty, whole grain cracker like Wasa Crackers.
I found these gems at Walmart and I am in love with them. They are full of a variety of four perfectly blended grains – rye, wheat, oats, barley in each bite and sturdy enough to dip or spread a dip on them! I love them!
Now lets talk about what I like to pair these crackers with–that dip that I told you about that I make with peas, that is the perfect companion to pair the Wasa Crackers with.
Regardless of what you call it, or how you eat it, it is simple to make. A few ingredients in the food processor and zip, zip–presto! Pea Hummus! I should have called this Pea Pesto then I could have said, zip, zip, pesto! Oh well!
This dip is so fresh from the peas and lemon and a bit spicy from the raw garlic and shallots. It is so full of flavor, yet the Wasa Cracker holds up nicely to the dip and the hearty flavors of the cracker are still evident. It is the perfect little pair!
So first grab some great coupons and then whip up this Pea Hummus and get dipping.
- 1 bag (16 ounces) frozen peas, thawed
- 1 lemon (zest and juice)
- ½ teaspoon salt
- 2 garlic cloves, peeled
- 1 small shallot, peeled
- ¼ cup freshly grated Parmesan cheese
- ¼ cup water, chicken stock or olive oil
- Place all ingredients in food processor and process until smooth.
- Taste and add more salt if needed--the parmesan adds quite a bit of salt already, so check before adding more than ½ a teaspoon.
- I used water in this dip to let the pea flavor shine through. Olive oil or chicken stock or even veggie stock all work well.