A vibrant light green, this hummus-like spread of English peas, almond, and ricotta is satisfyingly creamy and can be used as a dip or to anchor a myriad of seasonal ingredients on sandwiches and tartines.
Preheat oven to 350 degrees. Spread almonds in a single layer on a baking sheet. Toast until fragrant and golden throughout, about 12 minutes. Let cool completely.
Meanwhile, bring a small pot of salted water to a boil; add peas. Return to a boil; cook 1 minute. Drain; run under cold water. Pat dry.
Pulse almonds in a food processor until finely ground. Add peas, both cheeses, oil, and lemon zest and juice; puree until smooth. Season with salt and pepper. Hummus can be refrigerated in an airtight container up to 1 week.