More in Flatiron News

Flatiron Foodies: Studio's Pea Hummus & Lamb Merguez

Located on the second floor of the Freehand Hotel, Studio is drenched in sunlight by day and lit by the surrounding streets at night. A full menu, tinged with flavors of North Africa and the Near East, is served from early afternoon until late night.

Chef de Cuisine Ezra Lewis shares a seasonal favorite, Pea Hummus & Lamb Merguez for this month's Flatiron Foodies. "At Studio, we are putting a fresh spin on the more traditional interpretations of Near East cuisine. We've given hummus, usually made with chickpeas, a fresh face by using English peas, opal basil, chive blossoms, scallions, and young lamb to highlight the season's bounty, which we serve with Baker Zoe Kanan's delicious freshly baked pita."

Pea Hummus & Lamb Merguez

Serves: 4

Ingredients:

  • 1 pound of lamb merguez (spicy lamb sausage)
  • 2.5 cups shelled fresh English peas
  • 1 clove of garlic
  • 1 large lemon
  • 2 teaspoons ground cumin
  • 1/4 cup tahini
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2 mint leaves
  • 2 scallions
  • chive blossoms (for garnish)
  • opal basil (for garnish)

Instructions (for pea hummus)

  1. Fill a medium saucepan to half with water, bring to a boil.
  2. Add peas to boiling water, simmer for 45 seconds to 1 minute, or until tender.
  3. Strain peas, shock with an ice bath, strain peas again, and pat dry.
  4. Add 2 cups of the peas to a food processor, along with the garlic clove, zest and juice of the lemon, mint leaves, cumin, and olive oil; pulse/blend until smooth.
  5. Transfer pea puree to a medium mixing bowl, add tahini and mix until the hummus thickens.
  6. Season with salt and pepper, cover and refrigerate.

Instructions (for lamb merguez)

  1. Add olive oil to a medium skillet, place over medium heat.
  2. Add lamb merguez when the oil shimmers, cook over medium heat until crispy but be careful not to burn the sausage.
  3. Add the remaining half cup of peas to the skillet, and season.
  4. Add lamb to plates atop the hummus along with peas, chive blossoms, and basil, and serve.

Pictured above: Studio's Pea Hummus & Lamb Merguez (Photo Credit: Eric Medsker)

Pictured below: Ezra Lewis, Chef de Cuisine, Studio (Photo Credit: Eric Medsker)

chef 290x235-1