|Green pea hummus|
When I heard about Julie at Erivumpuliyam's event: "Asafoetida or Fennel Seeds", guest hosted by Divya's Culinary Journey, I just had to contribute something... plus I'm looking forward to reading all the other entries. As we don't eat onions or garlic in our household, I am always using hing (asafoetida) as a substitute for their pungency. It will give that aromatic kick to tomato sauces, hummus and curries, and round off the flavours nicely.
So here is my contribution, first published last Spring. Perhaps it will lend a taste of sunshine to these dull Autumn days..
(This makes quite a large amount, but it will keep for a few days in the fridge, and it's great for lunchboxes and snacking)
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.