Hummus with Sugar Snap Peas and Basil

Name: Hummus with Sugar Snap Peas
Yield: 8 servings
Ingredients: 2 cups thinly sliced sugar snap peas; 1 cup lemon, purple, and/or sweet basil leaves; 2 tablespoons Sauvignon Blanc vinegar or other white-wine vinegar; Kosher salt; 2 cups Creamy Hummus with Cumin; 3 tablespoons olive oil; 2 tablespoons salted, dry-roasted peanuts; Aleppo-style pepper (for serving)

By Sam Smith

June 20, 2017

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Michael Graydon + Nikole Herriott

Try seeking out a high-quality Sauvignon Blanc vinegar. You’ll be amazed at how much it brightens these sugar snap peas. This recipe was developed by Sam Smith of Tusk in Portland, OR.

Recipe notes