Recipe by Chef Sean Wight, owner of Frog Hollow Hospitality Group, Augusta, Georgia
3 cups shelled fresh English peas or baby butter beans
1 teaspoon lightly toasted benne seeds
½ teaspoon lightly toasted cumin seeds
2 small garlic cloves
½ cup Anson Mills benne seed oil
½ teaspoon fresh lemon juice
1-2 teaspoons kosher salt
¼-½ teaspoon black pepper
Blanch peas or butter beans in salted, boiling water until tender, then immediately cool in an ice bath. While peas cool, start gently toasting half the benne seeds and all of the cumin seeds in a sauté pan. Be careful not to burn the seeds. Transfer to a bowl to cool. Once the seeds are cool, grind in a spice mill to a fine powder.
In a food processor, place garlic cloves and peas followed by ground cumin and benne seeds. With the food processor running, drizzle three-fourths of the benne seed oil along with lemon juice and salt and pepper to taste. Scrape the sides of the bowl once or twice to incorporate all the ingredients.
To assemble: Spoon the hummus into a serving bowl. Drizzle remaining benne seed oil and sprinkle remaining benne seeds over top. Serve with salted lavash crackers.