Sweet peas to the rescue

It is spring, life is busy.

At a meeting last year, the hotel had limited (translate no) options for vegans.

I found a pea hummus at a local natural foods store.

It was light, tasty, full of protein and could be used as a dip or a sandwich spread.

I was hooked.  On return to Vermont, I couldn't find it anywhere.

Here's the closest I've gotten ..

Sweet Pea Spread

2 1/2 cups frozen petit peas, thawed

(if fresh are available, cook them in lightly salted water til tender, then shock them)

1/2 onion sauteed over low heat til translucent (do not carmelize

1 tsp agave nectar

1/3 cup fresh herbs (my favorite is 1 part mint and 2 parts parsley)

Juice of 1 lemon, plus half the zest

1 clove garlic

1/4 tsp beau monde seasoning

1/4 tsp cumin

Salt and white pepper to taste

Place the ingredients in blender. Whirl to combine.  Add a little water to loosen or a few more white beans if too moist.

Great served on toasted white wheat baguette slices topped with chopped cherry tomatoes in a little olive oil and a few sweet pea tendrils or sprouts.