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.
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5 Responses
Great idea!
Nice recipe. I would what it would taste like with tahini? Very pretty color.
Thanks! Let me know if you try it with tahini… Could be delicious!
How colorful and yummy
Fantastic idea…will use this one when the garden peas are ready!