Pea hummus with pickled radishes

Recipes by Chef Michelle Bernstein


Pea Hummus

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.


Pickled Radishes

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.