Pea & Carrot Salad
Combine 1 cup peas, chickpeas and 1/4 teaspoon salt in a food processor; puree until mostly smooth. Set the hummus aside.Advertisement
Combine buttermilk, oil and pepper with the remaining 1/2 cup peas and 1/4 teaspoon salt in a blender; puree until very smooth. Transfer to a large bowl.
Using a mandoline or vegetable peeler, cut small carrots into ribbons. Transfer to a bowl of ice water and let stand until crisp and starting to curl, 5 to 10 minutes. Drain and pat dry.
Remove greens from tiny carrots and chop enough to equal 2 cups (reserve any remaining greens for another use). Cut the tiny carrots in half. Toss the tiny carrots, carrot ribbons, pea greens (or watercress) and snow peas in the bowl with the dressing. Spread the reserved hummus on a serving platter and top with the salad. Garnish with pea blossoms, tiny snow peas and lemon wedges, if desired.
To make ahead: Refrigerate hummus and dressing (Steps 1 & 2) for up to 2 days.
3 1/2 vegetable, 2 starch, 1 1/2 fat