Ingredients
1/4 cup whole almonds
Kosher salt and freshly ground pepper
1/2 cup fresh English peas (from 6 to 8 ounces in pods)
6 tablespoons ricotta
6 tablespoons grated Parmigiano-Reggiano (3/4 ounce)
1 tablespoon extra-virgin olive oil
1/4 teaspoon grated lemon zest, plus 2 teaspoons fresh juice
Preparation
Preheat oven to 350 degrees. Spread almonds in a single layer on a baking sheet. Toast until fragrant and golden throughout, about 12 minutes. Let cool completely.
Meanwhile, bring a small pot of salted water to a boil; add peas. Return to a boil; cook 1 minute. Drain; run under cold water. Pat dry.
Pulse almonds in a food processor until finely ground. Add peas, both cheeses, oil, and lemon zest and juice; puree until smooth. Season with salt and pepper. Hummus can be refrigerated in an airtight container up to 1 week.
