Is there anything more Spring than the most humble of vegetables, the pea? As soon as the season arrives, I can't help but crave these sweet little morsels; nature's caviar, if I may so daringly say. The hummus loses the integrity of the pea itself, that textural pop that I admire, but its distinctively sweet flavor and lustrous green color still shine through. Paired with smoked salmon and lemon marinated onions, this dish is perfect offered as an hors d'oeuvre, served as a starter, or
enjoyed as a light afternoon snack. 



1/4 cup of tahini
1 cup of peas
1/4 cup water
1 clove of garlic
1 bunch of watercress
1 small white onion
1 lemon
1 loaf of seeded bread
smoked salmon

Slice onions thinly. Sprinkle with a pinch of salt and squeeze over fresh lemon juice. Stir and set aside to marinate and soften while the other components are prepped.

For the hummus:

If using fresh peas, bring a pot of water to a boil, add a large pinch of salt, and blanch the peas for 1 minute. Remove. If using frozen peas, continue to the next steps.

Add tahini, peas, garlic, and watercress (saving some for garnish) to food processor and run until completely smooth. Add the 1/4 cup of water if hummus is too thick. Salt and pepper to taste.

Spread the seeded bread with hummus and top with a generous amount of smoked salmon, onions, watercress, and capers.

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