Spring Pea Hummus with Black Olive Croutons

Directions for Hummus:

1. Prepare a bowl of iced water (about 2 quarts). Put remaining 1.5 quarts of water in a small pot and boil.

1. Add shucked peas to boiling water and cook until bright green and tender

1. Strain the peas into a colander and plunge into iced water. Once cold, remove from ice bath and pour into blender.

1. Add tahini, olive oil, lemon juice, garlic cloves, salt.

1. Blend on high speed until smooth.

1. Remove from blender and serve or chill up to 3 hours.

Directions for croutons:

1. Preheat oven to 350*F.

1. Melt butter, pour into blender. Add olives, and cocoa powder and puree.

1. Put panko into a food processor. Add flour.

1. Pour butter mixture into food processor. Pulse until its all mixed evenly.

1. Pour onto a cookie tray lined with a piece of parchment paper and spread out evenly.

1. Cook at 350*F for 12-15 minutes.

1. Remove from oven and allow time for it to cool at room temperature until ready to serve.

Directions for plating with final ingredients:

1. Put a dollop of hummus in the middle of a plate

1. Using a spoon, make a well in the center.

1. Pour 2 tablespoons olive oil into the well

1. Arrange peas around 1 side of the dish

1. Sprinkle cumin and paprika over hummus

1. Put 3 tablespoons olive crumbs on opposite side

1. Garnish with pea tendrils

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