Food and Recipes Recipes Smoky Field Pea Hummus We love a good summer dip that won't melt in our Southern heat. This is our new go-to. Use any legume you like and feel free to skip the ham topping if you want to keep this outdoor appetizer on the lighter side. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on May 22, 2018 Print Share Share Tweet Pin Email Photo: Iain Bagwell Hands On Time: 20 mins Total Time: 3 hrs 30 mins Yield: 4 cups Ingredients 1/3 cup chopped smoked ham from hock Vegetable cooking spray 4 cups drained Classic Fresh Field Peas 1/4 cup chopped fresh flat-leaf parsley 1/4 cup olive oil 2 tablespoons fresh lemon juice 1 tablespoon tahini 1 garlic clove, pressed 1 teaspoon kosher salt 1 tablespoon extra virgin olive oil 1/4 teaspoon smoked paprika Pita chips Directions Sauté ham in a small nonstick skillet coated with cooking spray over medium-high heat 3 to 5 minutes or until crisp. Process peas and next 6 ingredients in a food processor, adding up to 3 Tbsp. water, 1 Tbsp. at a time, as needed to reach desired consistency. Transfer to a bowl, and drizzle with 1 Tbsp. oil. Top with paprika and crisp ham. Serve with chips. Print