|This hummus tastes great with crackers or on toast|
This is a lovely Spring-and Summer-y side which would be even more delicious made with fresh instead of frozen peas; preferably sweet and tender ones from your own garden. I seem to remember blogging that: "Hummus made with anything but chickpeas" would be fashionable this year but I have yet to read anything more about this. Anyway, if you have no chickpeas available, try this hummus for a taste of Spring! If you like the look of this, you may also like Broad Bean Hummus.
I made a large amount of this hummus for weekend lunch and weekday lunchboxes with:
250g (dry weight) marrowfat dried peas
125g green peas (thawed frozen or fresh)
1 tab extra-virgin olive oil
3 tabs tahini
4 tabs fresh lemon juice
2 tsps seasalt
1/2 tsp hing
1 tab dried thyme/ mint (fresh would be even better!)
black pepper to taste (at least 1 tsp)
- Cook the dried peas until soft, drain and add to food processor/ blender with the green peas
- Add the other ingredients and blend to a thick paste. If you like it thinner, add a little water until you're satisfied with the consistency and adjust the seasonings accordingly.