Green Pea Hummus & Sherry Tomato Sauce
March 13, 2008 at 3:05 pm | In Uncategorized |
another winning issue of Bon Appétit this month…
Green Pea Hummus
all I changed is that I used sour cream instead of yogurt, and threw in a bit less cumin since I’m not digging the stuff too much.
(ps: how about some green pea hummus bread?)
and another one from the same magazine…
Sherry Tomato Sauce on WW Orzo. I adapted it from here. obviously, no mussels in this dish, but instead:
1 T extra virgin olive oil
1 small shallot, chopped
1 garlic clove, pressed
1/4 cup dry Sherry
1 14 1/2-oz can whole tomatoes, diced [drained]
1/4 t paprika
small pinch saffron threads, crumbled
1/4 cup chopped fresh Italian parsley, not packed
throw oil in a small saucepan, add shallot and garlic, cook for a few minutes on medium heat until shallot is tender. add tomatoes, Sherry, paprika, saffron, cook until reduced on medium-high heat. add to your pasta and sprinkle parsley on top of the dish.
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Mmm… peas in hummus. Love it!
Comment by Romina — March 13, 2008 #
I am packing my bags and come over for dinner, mkay?
Comment by Mihl — March 13, 2008 #
That hummus is perfectly green — very Spring / Easter appropriate.
Comment by girlieerin — March 13, 2008 #
oooh, green pea hummus. that looks delish!!!
Comment by meghan — March 13, 2008 #
ooh, that orzo sauce looks so good! excellent adaption!
Comment by Liz² — March 13, 2008 #
[...] making this, I just had to find a way of playing with it a little [...]
Pingback by (Green Pea) Hummus Bread « have cake, will travel! — March 13, 2008 #
thank you, everyone! and Mihl: the door’s always open.
Comment by Celine — March 13, 2008 #
Damnnnn, looks delicious. One stupid question to make sure: the peas are raw, not cooked? I’m sorry, but I already made a few stupid mistakes with recipes that aren’t in my normal language :)
Comment by Lissa — March 17, 2008 #
you know, that’s a good q Lissa…I used frozen peas so they were already cooked, and I would guess that the ones in the recipe would be cooked too, yet it’s not mentioned anywhere. rather odd!
if it were me and I had the opportunity to get fresh peas, I’d cook them a little beforehand.
Comment by Celine — March 17, 2008 #
[...] Sauce Roasted Asparagus Tapenade (recipe from Vegetarian Times) Dried Cherries and Port Sauce Sherry Tomato Sauce Sesame Pumpkin Hummus Sesame Hummus Fire Roasted Tomato Pumpkin Sauce Coconut PB Sauce Creamy [...]
Pingback by Recipe Index « have cake, will travel! — March 30, 2008 #
Technically, “hummus” is “chickpea” so the name of the dish is a bit funny, but it does look delicious.
Comment by the Hummus guy — May 31, 2008 #
I know, Hummus Dude, I didn’t come up with the name. besides, there’s chickpeas in there. :)
Comment by Celine — May 31, 2008 #