Savoury Mint and Pea Hummus - Oil Free
Indulge in the vibrant and refreshing flavours of Mint and Pea Hummus, a delightful twist on the traditional hummus recipe.
Equipment
- Blender
Ingredients
- 100 g frozen peas
- 1 can of chickpeas 400g, drained (240g drained weight)
- 3 tablespoons fresh mint chopped
- 2 tablespoons fresh parsley chopped
- 3 tablespoons fresh lemon juice
- 1 small clove of fresh garlic
- ½ teaspoon ground cumin
- 2 tablespoons tahini
- ¼ teaspoon salt
- ½ teaspoon bicarbonate of soda
- 6 tablespoons water
- 1 ice cube
Instructions
- In a saucepan, bring the frozen peas to a boil. Reduce the heat and let them simmer for 3 minutes.
- Using a slotted spoon, remove the peas from the saucepan and set them aside to cool.
- In the same saucepan, add the drained chickpeas and bicarbonate of soda. Heat over medium-high heat for 5 minutes.
- As the chickpeas cook, you may notice the shells rising to the surface of the water. Drain the chickpeas slowly, allowing you to easily remove and discard the shells. Repeat the process with cool water to remove any remaining shells. Drain the chickpeas and set them aside to cool.
- In a blender, combine the chopped mint, parsley, tahini, fresh garlic, lemon juice, ground cum-in, salt, cooked peas, cooked chickpeas, and one ice cube. Blend until a smooth consistency is achieved.
- Gradually add up to 6 tablespoons of water to reach your desired hummus consistency. Adjust the amount of water according to your preference.
- Transfer the Mint and Pea Hummus to an airtight container and store it in the refrigerator.
Notes
You can store this hummus for up to two days in the refrigerator. Alternatively, freeze it to extend its shelf life.
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Disclaimer: Nutritional info is approximate and for general guidance only. Unit conversions are automatically generated and may not be accurate.
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