Recipe: Sweet Pea Hummus With Roasted Spring Vegetables

Serves 6 (makes 2 cups).

Note: Go for the green with this pretty dip. Keep frozen peas and tahini in the pantry and you can make this anytime. The only trick is to scrape down the mixture in the processor and repeat until very smooth, for a creamy dip. You can use all sorts of vegetables for dippers, like baby turnips or broccolini, or even leave them raw. From Robin Asbell.

• 2 c. frozen sweet peas, thawed

• 2 garlic cloves, chopped

• 1/4 c. fresh parsley, chopped

• 1/2 c. tahini

• 1/4 c. fresh lemon juice

• 1 tsp. salt

Spring vegetables:

• 3/4 lb. fingerling or other new potatoes, halved

• 2 tsp. extra-virgin olive oil, divided

• 1/4 tsp. paprika

• 1 bunch young carrots (about 8 slender ones), trimmed and peeled

• 1 tsp. olive oil

• 2 whole-wheat pita bread, cut in quarters

Directions

For the hummus: Place the peas and parsley in the food processor bowl and process until well-minced, then scrape down and repeat until puréed.

For the vegetables: Preheat the oven to 400 degrees. Place the potatoes on a sheet pan and drizzle with half of the oil, and sprinkle with the paprika. Toss to coat, and arrange the potatoes cut side down. Roast for about 20 minutes on the bottom rack of the oven, longer if your potatoes are larger. The potatoes are done when tender when pierced with a paring knife. Cool on a rack.

On a second sheet pan, place the radishes and carrots and drizzle with the remaining oil. Toss to coat, then arrange the radishes cut side down. Roast for about 20 to 30 minutes, until the carrots are browned and tender when pierced with a paring knife. Cool on a rack.

Add the oil to a skillet and heat. Toast the pita quarters in the skillet until browned, turning with tongs as they brown. Serve hot. To serve, arrange the roasted vegetables and pita quarters on a platter, with the hummus on the side for dipping.

Nutrition information per serving:

Calories300Fat14 gSodium600 mg

Protein9 gCholesterol0 mgDietary fiber8 g