Recipe by Lauryn Smith for Wyman's
For a bright, healthy snack, it doesn't get easier than this. I have made this for myself for 2 days of snacking, and it has also been a hit at potluck parties. Best part? From start to finish, this takes 10 minutes to make.
In one bowl, add the wild blueberries. Slice up the shallots and stir them into the wild Maine blueberries to combine, grate in lemon zest and let sit .
To the food processor, add the peas, juice from your lemon, the garlic clove, and ¼ cup extra virgin olive oil. Add the pea mixture to a serving bowl, and stir in the blueberry mixture. I've served this pea hummus with pita chips, bagel chips, pretzel chips, and fresh sliced baguette.
Store in an airtight container up to one week in the fridge or freeze.