Sweet Pea Hummus

It is the peak of pea season, which yields a beautifully sweet flavor for sweet pea hummus at Cucina Enoteca in Del Mar. This spread contrasts saltiness of pancetta and heat from chili oil. Served with toast and crackers, it’s a beautiful complement to cheese and fruit.

Sweet Pea Hummus
Serves 6 

1 lb. fresh English peas
1 shallot, sliced
2 cloves garlic, chopped
1 T. olive oil
1 15 oz. can chickpeas, drained
2 oz. water
1 t. sugar
Juice of one lemon
1 t. tahini
1 oz. fresh spinach leaves
1/4 lb. pancetta, finely diced
Chili oil for drizzling

Bring a pot of salted water to a boil. Have a bowl of ice water on the side. Boil the peas for 1 minute or until tender, and immediately submerge them in ice water until cold. Do not leave the peas in the ice water too long or they will start to lose flavor. Dry them on a towel and set aside. 

Sauté the shallot and garlic in olive oil until translucent, but not caramelized. Add chickpeas and water. Add sugar, lemon juice and tahini and cook 5 minutes.

Let cool slightly and transfer to a blender. Add peas and blend until almost smooth. Add spinach and blend until smooth. Season with salt, pepper and more lemon juice to taste. 

Cook diced pancetta until crisp. (Note: Pancetta is easier to dice if slightly frozen.)

Top hummus with pancetta and drizzle with a bit of chili oil.

Cucina Enoteca
2730 Via De La Valle
Del Mar, CA 92014
858-704-4500
urbankitchengroup.com