Carey Thommason of Dinner. in Crestline Village did the chef demo today at The Market at Pepper Place. Carey made Lady Pea Hummus, which I missed tasting because I was sweating next door at Ignite Cycle. However, I know Carey’s food is great, and I couldn’t resist making a batch for my family’s Sunday dinner. I used pink-eyed peas that I got from Knights Farm.
Here’s how you can do it, too.
Lady Pea Hummus by Dinner.
4 cups lady peas
15 basil leaves
4 cloves garlic
1 tsp slat
¼ cup fresh lemon juice
¾ cup olive oil
Pick over lady peas. Rinse the peas in fresh cold water and drain. Fill a large pot with cold water and add the peas. Bring to a boil. Lower temperature and cook for about 45 minutes or until very tender. Drain and cool completely.
In a food processor, add the cooked peas, basil, garlic and salt. Puree, and, with the motor running, slowly add lemon juice and olive oil.
Serve with raw vegetables and pretzels.