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.!
Ingredients
Method
- Steam the peas over a pan of boiling water for 5 minutes, drain and rinse under cold water. Set aside (keep the cooking water).
- 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.
- Season with salt and pepper to your liking.
- Garnish it with some mint/basil leaves, olive oil, chilli flakes and/or freshly ground pepper.