This vibrant green hummus tastes as fresh and healthy as it looks. We can’t get enough of it with crispy pitta chips.
- 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.
- 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)
- 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.
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I loved making this new take on the banana bresad.