I'm going to a party this weekend, and wanted to take a "no nightshade appetizer." So, I pulled the following "Green Pea and Roasted Walnut Hummus" from my cookbook, and will serve it with gluten free crackers. This is also lactose free. This hummus is rich is flavor, and the color of spring!!
Be well,
Caroline
GREEN PEA AND ROASTED WALNUT HUMMUS
1/3 c. toasted walnuts
1/3 c. roasted garlic
(I toasted/roasted the walnuts and garlic together in the oven, at 350 degree for about 12 minutes. The walnuts may toast faster than the garlic.)
2 c. frozen green peas, cooked and drained
Kosher salt and black pepper, to taste
1 T. onion, minced
1 1/2 t. dry mustard
4 tablespoons preserved lemon, chopped
6 tablespoons good olive oil
Place ingredients in a food processor, then pulse to puree, but leave some texture. Chill 1-2 hours before serving.
Be well,
Caroline
GREEN PEA AND ROASTED WALNUT HUMMUS
1/3 c. toasted walnuts
1/3 c. roasted garlic
(I toasted/roasted the walnuts and garlic together in the oven, at 350 degree for about 12 minutes. The walnuts may toast faster than the garlic.)
2 c. frozen green peas, cooked and drained
Kosher salt and black pepper, to taste
1 T. onion, minced
1 1/2 t. dry mustard
4 tablespoons preserved lemon, chopped
6 tablespoons good olive oil
Place ingredients in a food processor, then pulse to puree, but leave some texture. Chill 1-2 hours before serving.
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