Pea hummus with pickled radishes
Recipes by Chef Michelle Bernstein
2 cups fresh cooked peas or frozen peas, quickly blanched
¼ teaspoon Sazon or your favorite seasoning
2 tablespoons Italian parsley roughly chopped
2 tablespoons cilantro, roughly chopped
1 garlic clove, finely chopped
¼ cup tahini
1 teaspoon lemon juice
Kosher salt and pepper
Place all ingredients in a food processor and puree until smooth. Serve topped with pickled radishes and your favorite chips or fresh vegetables.
1 bunch radishes, sliced thin
½ cup cider vinegar
½ cup water
1½ tablespoons sugar
2 teaspoons salt
½ teaspoon red pepper flakes
½ teaspoon mustard seeds
Heat the vinegar, water and spices until boiling, reduce to a simmer until the sugar dissolves. Strain over the radishes, place the radishes immediately over ice water; cool.
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