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 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.
Here’s what you’ll need to make your Spring Pea Hummus;
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
How to make your Spring Pea Hummus;
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.
Your spring pea hummus will keep in the fridge for 2-3 days.
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.
Karon x
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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