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Zingy pea hummus

This vegan zingy pea hummus is not only fresh and zesty, but has a bit of warmth to it. If you don’t want it spicy, leave out the chilli or remove its veins. It's a perfect dip at a spring/summer garden party or serve it as a sauce for falafels, vegan burgers, grilled lamb etc.!
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup green peas
  • 2 cloves of garlic
  • 1 green chilli deseeded
  • 1 Tbsp extra-virgin olive oil
  • zest and juice of 2 lemons
  • 1.5 cup cooked chickpeas or 1 tin
  • 1 Tbsp tahini paste
  • 1 Tbsp chopped mint leaves
  • 1 Tbsp chopped basil leaves

Method
 

  1. Steam the peas over a pan of boiling water for 5 minutes, drain and rinse under cold water. Set aside (keep the cooking water).
  2. In a food processor, whizz the chickpeas, garlic, oil, chilli, lemon zest & juice, tahini and herbs, until you get a coarse paste. Add the peas and some cooking water. Whizz again until you get a smooth paste.
  3. Season with salt and pepper to your liking.
  4. Garnish it with some mint/basil leaves, olive oil, chilli flakes and/or freshly ground pepper.