Quick Cook: Snap Pea Hummus with Warm Pea Shoot and Mint Salad

When you want to celebrate spring with something other than strawberries and rhubarb, turn to this recipe that showcases the season’s other celebrity couple, peas and mint. Sugar snap peas add some verdant sweetness to a creamy hummus that is mounded with a warm salad of sliced snap peas and pea shoot tendrils, all with a fresh burst of mint leaves. Spoon it onto blistered pita bread wedges as part of a memorable brunch spread or Mediterranean mezze.

The hummus can be made ahead of time and stored in the refrigerator until use — just be sure to bring it back to room temperature before serving. The pea shoot and mint salad must be made just before serving or it will over-wilt. Thankfully, that takes just 90 seconds, which is more than manageable, even with hungry diners standing by.

Snap Pea Hummus with Warm Pea Shoot and Mint Salad

Makes 2 cups hummus, serves 6-10 as an appetizer

SNAP PEA HUMMUS:

15-ounce can chickpeas, drained

6 ounces sugar snap peas, sliced (about 1½ cups)

½ cup tahini

1/3 cup extra virgin olive oil

1 clove peeled garlic

½ teaspoon ground cumin

Juice of 1 lemon, plus more as needed

Salt and freshly ground black pepper

WARM PEA SHOOT AND MINT SALAD:

1 tablespoon olive oil

6 ounces sugar snap peas, thinly sliced (about 1½ cups)

2½ cups pea shoots

Salt and freshly ground black pepper

2 teaspoons lemon juice

1 tablespoon thinly sliced fresh mint leaves

DIRECTIONS

To make the hummus, put the chickpeas, sliced snap peas, tahini, olive oil, garlic, cumin and lemon juice in a food processor and sprinkle generously with salt and pepper. Process for 1 to 2 minutes, adding as much water as needed to produce a smooth and creamy purée. Taste and adjust seasoning, adding more salt, pepper or lemon juice as needed.

To make the pea shoot salad, heat the olive oil in a medium skillet over medium heat. Add the snap peas and saute for 1 minute until bright green and just warmed through. Remove from heat and immediately add the pea shoots to the skillet with the warm snap peas, sprinkling with salt, pepper and lemon juice. Toss everything until the pea shoots are slightly wilted.

Spread the hummus across a large platter and spoon the warm pea shoot salad over the top, topping with sliced mint leaves. Serve with warmed pita bread.

Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.