Name: Hummus with Sugar Snap Peas
Ingredients: 2 cups thinly sliced sugar snap peas; 1 cup lemon, purple, and/or sweet basil leaves; 2 tablespoons Sauvignon Blanc vinegar or other white-wine vinegar; Kosher salt; 2 cups Creamy Hummus with Cumin; 3 tablespoons olive oil; 2 tablespoons salted, dry-roasted peanuts; Aleppo-style pepper (for serving)

Try seeking out a high-quality Sauvignon Blanc vinegar. You’ll be amazed at how much it brightens these sugar snap peas in this hummus recipe.

Hummus with Sugar Snap Peas

sugar snap peas

basil leaves

Sauvignon Blanc vinegar vinegar

Kosher salt

Creamy Hummus

olive oil

peanuts

Aleppo-style pepper (for serving)

Try seeking out a high-quality Sauvignon Blanc vinegar. You’ll be amazed at how much it brightens these sugar snap peas. This recipe was developed by Sam Smith of Tusk in Portland, OR.

Bon Appétit

Toss peas, basil, and vinegar in a large bowl to combine; season with salt (makes about 2¾ cups).

Spread hummus on a plate and top with about 1 cup sugar snap pea mixture (reserve remaining mixture for another use). Drizzle with oil and top with peanuts. Sprinkle with Aleppo-style pepper.

Hummus with Sugar Snap Peas

Servings: 8

Author : Sam Smith

Ingredients

Instructions

Top similar recipes