Hummus with Sugar Snap Peas and Basil
Michael Graydon + Nikole Herriott
Try seeking out a high-quality Sauvignon Blanc vinegar. You’ll be amazed at how much it brightens these sugar snap peas. This recipe was developed by Sam Smith of Tusk in Portland, OR.
Recipe information
Yield
8 servings
Ingredients
2
cups thinly sliced sugar snap peas
1
cup lemon, purple, and/or sweet basil leaves
2
tablespoons Sauvignon Blanc vinegar or other white-wine vinegar
Kosher salt
2
3
tablespoons olive oil
2
tablespoons salted, dry-roasted peanuts
Aleppo-style pepper (for serving)
Preparation
Instructions
Step 1
Toss peas, basil, and vinegar in a large bowl to combine; season with salt (makes about 2¾ cups).
Step 2
Spread hummus on a plate and top with about 1 cup sugar snap pea mixture (reserve remaining mixture for another use). Drizzle with oil and top with peanuts. Sprinkle with Aleppo-style pepper.
Nutrition Per Serving
Calories (kcal) 240
Fat (g) 19
Saturated Fat (g) 2.5
Cholesterol (mg) 0
Carbohydrates (g) 12
Dietary Fiber (g) 4
Total Sugars (g) 2
Protein (g) 6
Sodium (mg) 65