Green Pea Hummus- vegan

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.

Last weekend really was stunning, so I've added some pics from my garden to get us in the mood for warmer days and lighter evenings... enjoy :)