Ingredients
- 2 cloves
garlic
- 1 c.
fresh peas, cooked in boiling water for 5 minutes and blanched in ice water (or 1 c. frozen peas, thawed)
- 1 c.
edamame beans
- 6
kumquats, sliced thinly, seeds removed
- ½ c.
ricotta
- 1 t.
cumin, toasted and ground
- ½ t.
kosher salt
- Juice of
1 lemon
- 3 T.
olive oil
- ¼-1/2 c. water
- Pepper
and additional salt to taste
Preparation
- In food
processor, pulse garlic to mince.
- Add peas, beans, kumquat slices, ricotta, cumin,
salt, lemon, olive oil.
- Blend to
smooth consistency, adding water until medium-thick consistency for dipping.
- Add
ground pepper and additional salt to taste.
Serve with cumin-scented pita chips and crudité.
Related Posts: Kumquats: Gems of the Citrus Family?
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