This idea is inspired by a sandwich I had in Pret a Manger the other day (I do have a fondness for their sandwiches) which featured pea hummus and feta and was really fresh, summery and different. Anyway, it got me thinking about making a pea hummus to eat with crudites and pitta strips – as I’ve mentioned before Little S is allergic to sesame so commercial hummus is out of the question and I’ve never made a good tahini-free version – hopefully they’ll like this as much as me and enjoy it for a summery post-swimming supper!
Pea Hummus (dairy-free, egg-free, nut-free, peanut-free, sesame-free, soya-free, gluten-free, vegetarian and vegan)
makes a bowlful
- 250g frozen peas
- 3 tbsps extra virgin olive oil
- 2 tbsps lemon juice
- 1/4-1/2 clove of garlic, minced (or more if you like garlic a lot!)
- good pinch of salt and grind of pepper
- Optional: sprig of mint, finely chopped or 1/2 red chilli, finely chopped
– Defrost the peas by running under a warm tap.
– Place in a food processor with the garlic and puree, adding the oil and lemon as the machine is running.
– Season and then pulse again until as smooth as possible
– Check the seasoning ( you do need a fair amount of salt and lemon to counteract the sweetness of the peas)
– Serve, drizzled with extra olive oil
– Optional: add a sprig of fresh mint, finely chopped while the machine is running. Or possibly a little fresh red chilli.