English Pea Hummus with Lemon Crème Fraîche
PAIR WITH
Serving Size
6
|
Total Time
35 minutes
Hummus: Ingredients
- 5 cups blanched and shocked English peas
- ½ cup tahini
- 1½ teaspoons chopped chervil
- 1½ teaspoons chopped tarragon
- 1 tablespoon lemon juice
- ⅓ cup extra virgin olive oil (EVOO)
- Salt to taste
Hummus: Technique
- In a food processor, blend the peas, tahini, chervil, tarragon, lemon juice, and EVOO until smooth.
- Season to taste with salt.
- Chill and serve at room temperature.
Lemon Crème Fraîche: Ingredients
- ½ cup crème fraîche
- Zest and juice of 1 lemon
- Salt to taste
Garnish:
- 1 teaspoon black sesame seeds
- Sprigs of chervil
Lemon Crème Fraîche: Technique
- Whisk together crème fraîche, lemon zest, and lemon juice.
- Season with salt and keep chilled.
Plating Technique
- Spread the hummus in a wide bowl.
- Create a divot in the center with the back of a spoon and fill with lemon crème fraîche.
- Sprinkle with black sesame seeds and chervil sprigs.
Serve with bread, pita, or crackers.
