Pea "hummus" with focaccia crostini from Molto Batali: Simple Family Meals from My Home to Yours by Mario Batali

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Notes about this recipe

  • Breadcrumbs on July 28, 2013

    p. 148 – This was a nice, summery change of pace from our usual chickpea hummus. The sweetness of the green peas balanced the tartness of the lemon and tahini. This spread is also much lighter in texture than the chickpea version. We grilled our Crostini for added flavour. I used 2 cups of green peas and felt that the juice and zest of 2 lemons would have been far too much. I used 4tbsp lemon juice and needed to add a little evoo to the spread. Likely 3tbsp would be ideal. Well worth repeating. Photos here: http://chowhound.chow.com/topics/910580#8224105

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