Its time for Secret Recipe Club again - I love being part of this fun club! My favorite part of the SRC is assignment day - I love when I get that e-mail in my inbox with the link to the blog that I get to choose my recipe from. I also love that all of my assignments have all come from blogs I have never been to before, it's really a great opportunity to find some fabulous bloggers out there and some delicious recipes. If you are not familiar with exactly how this club works, you can stop by the website and learn all about it - maybe even join in! Basically you are (secretly) assigned a blog to checkout, browse through their recipes, choose one to make and blog about it. It's a lot of fun!
This month my assignment was BetsyLife. What a fabulous blog chock full of so many recipes that I couldn't wait to try! I decided to make Betsy's Pea Hummus because my family loves hummus and I thought this would be a nice change. I was excited to try it myself and curious about the flavors. It was so good and will definitely stay in my rotation. I love the way flavors came together. And I loved the opportunity to use some of my fresh herbs from the garden now that they are coming in. I have bookmarked a few recipes form this blog and can not wait to give the Caprese Muffins a try next. Be sure to stop by BetsyLife and check out her great blog!
recipe from BetsyLife
What you need:
2 cups shelled fresh peas (I used frozen)
3/4 teaspoon cumin seeds,(I used ground cumin)
1/2 cup fresh cilantro leaves
1 to 2 garlic cloves
1/4 cup well-stirred tahini
1/2 tablespoon fresh lemon juice
1 teaspoon kosher salt
1/4 teaspoon black pepper
What you do:
Cook peas in a saucepan of boiling salted water until just tender, 6 to 10 minutes. Drain and cool.
If using cumin seeds, grind them. Transfer to a food processor. Add cilantro and garlic and finely chop.
Add the cooled peas, tahini, lemon juice, salt, and pepper and and puree ingredients until smooth.
Serve with your favorite dippers.