Our New Favorite Dip: Green Pea Hummus
Summer soirées are all about the dips.
From chips and the best guacamole ever to fruit and yogurt, dips (and their relevant to-be-dipped accompaniments) are not only fun to eat (hello, adult finger foods!) but also make for the perfect party eats.
When you’re bored with your usual go-tos – like guacamole and hummus – it’s time to upgrade the classics, which is why we’re loving this Green Pea Hummus recipe straight off the menu at NYC’s Monarch Rooftop Lounge.
Crafted by Executive Chef Daniel Billheimer, this fresh take on your typical chickpea-based hummus is delicious, healthy, and just what you’re craving. Sure, a trip to Monarch, one of NYC’s most popular rooftop lounges, would be better, but with a recipe this easy to replicate, the homemade version is sure to be a hit.
Green Pea Hummus Recipe
3 cloves, garlic
2 sprigs fresh basil
2 springs fresh mint
2 sprigs fresh parsley
2.5 lbs., fresh hulled green peas
8 oz., tahini
1/3 cup, lemon juice
1/2 cup, extra virgin olive oil
Kosher salt and fresh ground pepper to taste
2 oz., toasted pine nuts
Lemon oil, to taste
Dehydrated vegetable chips
Crush and rough chop garlic cloves. Pick off basil, mint and parsley leaves and rough chop as well. Combine the garlic, basil, mint, parsley, green peas, tahini, and lemon juice in the food processor and blend. While blending, slowly add the olive oil and let run for 1.5 to 2 minutes. Scrape sides of processor with rubber spatula and blend for one minute until smooth. Taste and season with more salt and pepper if desired.
Present hummus in a bowl garnished with the toasted pine nuts and several small drops of the lemon oil. Serve with vegetable chips.
Monarch Rooftop, 71 W 35th St, New York, NY 10018, addisongroupnyc.com