Pea Hummus
Be warned, once you make this vibrant pea hummus, you may not want to make it any other way again. The peas add a sweet freshness, resulting in a light textured hummus. The recipe can also be prepared with cannellini, or butter beans, for an extra smooth condiment.
Ingredients
- 400 g can chickpeas
- 1 ½ cups frozen peas
- 3 tablespoons tahini - optional
- 3-4 tablespoons lemon or lime juice
- 1-2 garlic cloves, peeled
- ½ teaspoon salt
- 4 tablespoons olive oil
Instructions
- Drain the chickpea liquid (aquafaba) into a jug and reserve. Put the chickpeas, frozen peas, tahini, lemon juice, garlic and salt into a food processor and blend to combine.
- Add 2 tablespoons of the reserved aquafaba, then blend again while drizzling in the olive oil. Scrape down the sides and blend into a smooth spreadable sauce.
- Check the taste, adding extra salt or lemon juice to balance the flavours. Spoon half of the hummus into a bowl for serving, and the other half into a jar for the fridge.
- Use the extra hummus within 4 days as a dip or sandwich spread.