Homemade hummus is a delight to the taste buds. This spring pea hummus is a different take on something that has become a culinary classic.
Spring Pea Hummus
I love the sweet fresh taste of newly podded peas, they are a spring time classic. A sign of warmer weather to come, longer days and happy thoughts.
There are so many ways to use fresh peas in full on meal dishes, but I think this spring pea hummus is a great way to use them in a snacking format. You just can’t beat a great hummus with crackers, crisps and tartines.
This is a super easy recipe and one you can use at any time of year because really you could be using peas from the freezer instead of fresh ones if the season dictated.
Spring Pea Hummus
Ingredients;
- 100g/3 1/2 oz fresh peas (or frozen if none available)
- 1 tbsp Tahini paste
- 2 tsp freshly squeezed lemon juice
- 2 cloves garlic
- 2 tbsp chopped fresh mint leaves
Method;
- Add the peas to a small pan of freshly boiled water and cook for just 2-3 minutes or until tender, don’t over-do it.
- Drain the peas and refresh them under cold running water to keep their gorgeous green colour.
- Whizz the peas in your food processor and add the Tahini paste.
- Finely chop the garlic and mint leaves and add these to the food processor along with the lemon juice and whizz again.
- Season with salt and pepper to taste.
- Scoop into a bowl and leave in the fridge for at least 30 minutes to really let the flavours develop.
How long will this keep?
Your spring pea hummus will keep in the fridge for 2-3 days.
Serving suggestions;
Serve this spring time treat with pitta breads, crisps/chips or spoon it into a baked potato for a light lunch, or serve as I have on a tartine with smoked ham and a few shavings of parmesan.
This is just one of the many dips and spreads that I love to make;
Check out my 50 Homemade Pantry Staples for loads of ideas for store cupboard basics you can make at home.
Spring Pea Hummus
Ingredients
- 100 g/3 1/2 oz fresh peas or frozen if none available
- 1 tbsp Tahini paste
- 2 tsp freshly squeezed lemon juice
- 2 cloves garlic
- 2 tbsp chopped fresh mint leaves
Instructions
- Add the peas to a small pan of freshly boiled water and cook for just 2-3 minutes or until tender, don't over-do it.
- Drain the peas and refresh them under cold running water to keep their gorgeous green colour.
- Whizz the peas in your food processor and add the Tahini paste.
- Finely chop the garlic and mint leaves and add these to the food processor along with the lemon juice and whizz again.
- Season with salt and pepper to taste.
- Scoop into a bowl and leave in the fridge for at least 30 minutes to really let the flavours develop.
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