Cook it with me: Martha Stewart's sweet pea hummus

"Meatless," the new book from Martha Stewart Living, landed on my desk this week, even though it won't be officially released until Jan. 8. Flipping through, I saw a lot of simple vegetarian recipes that might help you  get a boost on your 2013 resolutions.

I'd like to use one for next week's One Great feature. The Sweet Pea Hummus looks really easy. It's supposed to be a dip, but it also would be a good thing to toss in a lunch bag to take to work.

So in honor of the new year, let's try something new: I'll give you the recipe, we can make it over the weekend, and if you like it, hate it or have ways to improve it, you can share your feedback. I'd need to hear from you by Monday; just add your comments below, or email your thoughts to me at kpurvis@charlotteobserver.com.

By the way, the recipe is actually Fresh Pea Hummus. But my experience with peas is that the frozen ones are better and more convenient unless you have peas so fresh, you just picked them in your own garden.

Sweet Pea Hummus
From "Meatless," from the Kitchens of Martha Stewart Living (Clarkson Potter, $25).

1 cup fresh shelled peas (or frozen peas, rinsed until thawed)
Coarse salt
1/4 cup fresh cilantro (leaves and stems)
2 tablespoons tahini
2 tablespoons fresh lemon juice
1 small clove garlic, minced
1/8 teaspoon ground cumin
Whole-grain crackers, for serving

COOK peas in a pot of boiling salted water until tender, about 2 minutes. Drain; run under cold water to stop the cooking. (If you use frozen peas, skip this step and rinse the frozen peas in a sieve under cold water to thaw.)
PULSE peas, cilantro, tahini, lemon juice, garlic and cumin in a food processor until smooth, 30 to 40 seconds. Season with salt and serve with crackers.

YIELD: 1 1/4 cups.

PER SERVING (1/4 cup plus 1 tablespoon): 74 calories, 4g fat (1g saturated fat), 0mg cholesterol, 7g carbohydrates; 3g protein; 2g fiber.