English Pea & Artichoke Hummus

12 ounces fresh English peas
4 ounces marinated artichokes, drained
1/4 cup pine nuts, toasted
Zest of 1 lemon
1 small clove of garlic, finely grated
1/4 cup light oil, such as gapeseed or canola
Kosher salt to taste
Fresh mint leaves for garnish
Marcona Almond & Pink Peppercorn Dukkah (recipe below), for garnish
Lemon-infused olive oil (we like the one from Ancient Olive)

1 - Fill a medium bowl with ice and cold water; set aside.  bring a medium-sized pot of water to a boil.  Salt generously (water should taste like the ocean).

2 - Blanch shucked peas quickly in boiling salted water, then transfer immediately to prepared ice bath.

3 - Drain peas and pat dry.  Transfer to the bowl of a food processor.  Add artichokes, toasted pine nuts, lemon zest and garlic and pulse to chop.  With processor running, drizzle oil into mixture until smooth.  Season with salt to taste.

4 - Garnish with Marcona Almond & Pink Peppercorn Dukkah, torn mint leaves, and lemon-infused olive oil.

Marcona Almond & Pink Peppercorn Dukkah

1/2 cup Marcona almonds
1/2 teaspoon dried fennel seed
1 teaspoon dried coriander seed
1 teaspoon pink peppercorns
1 teaspoon white sesame seeds

1 - Toast spices and sesame seeds; grind in a spice grinder or with a mortar and pestle.

2 - Combine almonds and toasted spice mix in the bowl of a food processor; pulse to chop together, keeping a coarse texture. 

Recipe courtesy of Swine & Sons,  swineandsons.com