English Pea Hummus with Lemon Crème Fraîche • St. Francis Winery & Vineyards

Ingredients

• Sauvignon Blanc, Sonoma County
• 5 cups blanched and shocked English peas
• ½ cup tahini
• 1½ teaspoons chopped chervil
• 1½ teaspoons chopped tarragon
• 1 tablespoon lemon juice
• ⅓ cup extra virgin olive oil (EVOO)
• Salt to taste
• In a food processor, blend the peas, tahini, chervil, tarragon, lemon juice, and EVOO until smooth.
• Season to taste with salt.
• Chill and serve at room temperature.
• ½ cup crème fraîche
• Zest and juice of 1 lemon
• 1 teaspoon black sesame seeds
• Sprigs of chervil
• Whisk together crème fraîche, lemon zest, and lemon juice.
• Season with salt and keep chilled.
• Spread the hummus in a wide bowl.
• Create a divot in the center with the back of a spoon and fill with lemon crème fraîche.
• Sprinkle with black sesame seeds and chervil sprigs. Serve with bread, pita, or crackers.