Recipe: Hummus with Fresh Peas
Adding the peas to the hummus allows you to reduce the amount of oil while keeping it creamy.  And while hummus is usually made with raw garlic, this recipe roasts it first which mellows it out.  You can add a raw clove or two if you like the garlic zingy.

Soak 3/4 C. garbanzo beans over night, then drain the water.  Cover with fresh water, add salt and cook until tender.  Shell English peas to make 1 C.  Turn off the heat on the beans, add the shelled peas, and allow them to steam for a minute or two.  Skim them off the top.

(You can used canned garbanzos but you will still need to steam the peas for a minute or two).

While the beans are cooking, drizzle a whole head of garlic with a little olive oil and wrap with foil.  Bake in the oven at 350 until the cloves are completely tender.  Allow to cool, then remove the skins from the cloves.

Add 1 C. garbanzos, the peas, and garlic to a food processor and puree with 1/2 C. olive oil, 1/3 C. Tahini and 6 T. lemon juice.  Taste and add more garbanzos, salt, cayenne pepper, and/or lemon juice to taste.