This vibrant green hummus tastes as fresh and healthy as it looks. We can’t get enough of it with crispy pitta chips.
Notes:
We use petit pois peas, which don’t require cooking and only need defrosting. If you use larger garden peas, you may need to cook them for 1-2 minutes to remove any bitter flavour.
You can top this hummus with whatever you like. Toasted pine nuts or walnuts would also work well, as well as more fresh parsley.
Removing the chickpeas skins is optional but it helps to create a smoother texture.
Pea Hummus
Serves:1 bowlPrep Time:Cooking Time:
Nutrition facts:200 calories20 grams fat
Rating: 5.0/5
( 1 voted )
Ingredients
2 x 400g (14.1oz) tins of chickpeas, drained + rinsed
1 tsp bicarbonate of soda, baking soda in the US
400g (14.1oz) frozen peas, see notes
1 handful of fresh parsley, large stalks removed
6 tbsp tahini
2 garlic cloves, peeled
2 lemons, juice only
olive oil
salt + pepper
4 ice cubes
sesame seeds, to serve (optional)
chilli flakes, to serve (optional)
Instructions
Add the chickpeas to a pot of cold water along with the bicarbonate of soda. Bring to a boil and cook for 20 minutes.
Meanwhile, transfer the peas to a large bowl and cover with hot water straight from the kettle. Leave to sit while you continue the next step.
Once the chickpeas are ready, drain them and add them to a large bowl of cold water. Rub the chickpeas between your fingers to remove and discard as many skins as possible. Then drain the chickpeas and add them straight to a food processor.
Next, drain the peas and add them to the food processor along with the parsley, tahini, garlic, lemon juice, 2 tablespoons of olive oil and generous pinches of salt and pepper. Process the hummus for a minute or so, then add 3 or 4 ice cubes depending on how thick you like your hummus. Continue processing for another 5 minutes or until super smooth.
Transfer the humus to a serving plate or bowl and top with a drizzle of olive oil, as well as some sesame seeds and chilli flakes.
1 Comment
I loved making this new take on the banana bresad.