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Epicurious

English Pea Hummus

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Photo by John Kernick

Though the healthful and now mainstream Middle Eastern dip we know as hummus typically includes chickpeas and sesame tahini, this adaptation contains neither. Rather, its similarly smooth texture comes from the natural starch and protein of the English pea. In the summer, I make a variation of this using blanched field peas of any variety, and I substitute thyme for the spring herbs and fresh garlic in place of the early green garlic of spring.

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