I am craving spring, blue skies, fragrant blossoms, and crisp air. I am craving tender young vegetables and green stuff. I am craving garlic scapes and asparagus, sweet peas and radishes. Instead I get snowcapped mountaintops, an empty fridge, and uninspiring farmer’s market, and zero motivation to cook.
So where do I go in search of spring? The coldest place in this apartment, of course! Frozen vegetables are lifesavers. Because I cannot live without vegetables, and there are so few fresh ones available during this time of the year, I use them almost every week as add-ins to salads and pasta dishes. I especially love sweat peas. They add delicious sweetness to everything it touches. Sure, frozen anything that comes in a bag will never compare to fresh ingredients, but in times of serious withdrawal, they will save the day!
For this recipe I used frozen sweet peas and shelled edamame to make a delicious hummus-like spread. The combination makes for simultaneously robust and delicate addition to any meal. Spread over toast, use in sandwiches, or eat by itself! Fresh and sweet, this hummus is full of protein to keep you full and satisfied. Every bite will take you out of this end-of-winter funk and into a spring frame of mind. Spring on!
Spring Time Hummus
Makes about a cup
Cook/Prep time: 5 minutes
- 1 cup thawed and shelled edamame
- 1 cup thawed sweet peas
- 1 garlic clove
- 1 pinch salt
- fresh ground pepper to taste
- 3 tbsp. olive oil
- 1 large handful fresh cilantro
Place all ingredients in food processor. Puree until smooth. Add water as necessary to thin hummus out if consistency it too thick. Serve immediately or refrigerate in a air tight container for up to four days.
*Hummus served atop bread, with shaved parmesan and cilantro.