Great recipes to spice up your life

Flavored with fresh herbs and lemon zest, this spring pea hummus is a crowd-pleaser

Walking into either of San Francisco’s two BiRite Markets is a food lover’s dream. You could easily spend an hour or two just browsing the bins, baskets and shelves. Over time, BiRite has branched out to include a creamery and bakeshop, a farm, a catering company and a nonprofit, all of which support the idea that community comes together through good, ethically-sourced food.

Now chef Jason Rose, BiRite’s culinary director, is sharing the secrets behind his favorite, vibrant greenpea hummus. He says it’s sure to please everyone at the table — including the kids.

“I’m dad to a 3½-yearold,” he says, “so speed and nutritional density are critical factors for me in my daily home cooking. That’s why I wrote the recipe using frozen organic English peas. They are available all year round and kids love them! I serve this to my daughter with crudité vegetables — carrots, celery and broccoli — and she loves it!”

Frozen peas are certainly convenient, but fresh spring peas are, of course, wonderful to use when they’re in season — which is now. Blanch them in boiling water for 10 seconds, then shock them in ice water to stop the cooking. Then add oomph with fresh herbs and lemon zest.

Spring Pea Hummus

Makes 2 cups

INGREDIENTS

2 cups fresh or frozen English peas 8 ounces sour cream 1 clove garlic, minced 3 tablespoons tahini 2 tablespoons chives,

PHOTO COURTESY OF BI-RITE MARKETS In Bi-Rite chef Jason Rose’s hands, a green pea hummus gets added oomph from fresh chives, mint and lemon zest.