We made it through winter and as I look out my dining room window, my tulip are blooming, the iris stalks stand high, the peony stems stand straight and tall like soldiers – buds will soon follow! The rose bushes are awake, full with brand new green-red stalks and buds; the hydrangeas have been pruned and a few chartreuse-green leaves have sprouted, the lilies have broken through the dirt – in other words, Spring has finally, finally arrived! Can we all just say a collective ‘Hallelujah!’


With this next week’s temperatures hitting the upper 70s and full sun, I’m itching to put some seeds in the edible garden: chard, spinach, kale, radishes and sweet spring peas – which brings me to this recipe.SIZED_pea_pesto_2

Sabra’s Lemon Twist Hummus is my personal favorite; bright, lemony without being sweet or tart, it’s the perfect backdrop to add a lovely spring pesto topping – and the gremolata with additional lemon zest, parsley and finely chopped garlic really brings the lemon flavor home.


The Professor and I cook together almost every night and one of the nice things about having hummus in our refrigerator, is that it makes for a great nibble as dinner preparations are under way. You can adopt this tradition at home by pulling out your favorite hummus, gathering a few seasonal veggies or your favorite crudité, add a few crostini, pour a refreshing cocktail and enjoy connecting with family.

Disclosure: I am being compensated for sharing Sabra products with our readers; however, everything I write here are my own words, my own opinion, and my own experiences.


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  5. Really nice post and love the pics! Hope you guys are doing good 🙂

  6. I love this Deb & Rod – so simple to make and it bursts off the screen with the brightness of spring!

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