FIELD PEAS AND FIELD PEA HUMMUS

This is our new go-to summer dip. Use any legume you like.

Ingredients

• 1/3 cup chopped smoked ham from hock Vegetable cooking spray 4 cups drained Classic Fresh Field Peas 1/4 cup chopped fresh flat-leaf parsley 1/4 cup olive oil 2 tablespoons fresh lemon juice 1 tablespoon tahini 1 garlic clove, pressed 1 teaspoon kosher salt 1 tablespoon extra virgin olive oil 1/4 teaspoon smoked paprika Pita chips

How to Make It

Step 1

Sauté ham in a small nonstick skillet coated with cooking spray over medium-high heat 3 to 5 minutes or until crisp.

Step 2

Process peas and next 6 ingredients in a food processor, adding up to 3 Tbsp. water, 1 Tbsp. at a time, as needed to reach desired consistency. Transfer to a bowl, and drizzle with 1 Tbsp. oil. Top with paprika and crisp ham. Serve with chips.

Field Peas and Field Pea Hummus 

Smoky ham hocks enrich the broth, yielding a delicious pot of field peas. Try smoking your own hocks--they will yield roughly double what you'll get from store-bought hocks.

Ingredients

2 Smoked Ham Hocks or purchased smoked ham hocks

1 1/2 cups finely chopped onion 

3 tablespoons bacon drippings 

2 garlic cloves, minced

3 cups shelled fresh field peas (about 1 lb.) 

1 teaspoon kosher salt 

1 teaspoon ground black pepper

Bring hocks and 2 qt. water to a boil in a large Dutch oven over medium heat; simmer 1 1/2 to 2 hours or until meat is tender.

Step 2

Meanwhile, sauté onion in hot drippings in a medium skillet over medium-high heat 6 minutes. Add garlic; sauté 1 minute. Add peas and onion mixture to Dutch oven with ham hocks; bring to a simmer over medium heat. Cover and simmer, stirring occasionally, 45 minutes or until peas are tender. Remove hocks; drain peas, and sprinkle with salt and pepper.

Step 3

Remove and chop ham from hock bones; discard bones. Stir ham into peas, if desired.