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Hummus with peas

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Ingredients for 1 servings:

  • 200 g peas, frozen
  • 1 can chickpeas, approx. 265 g
  • e.g. Tahini, approx. 3 – 4 tbsp
  • 6 tbsp oil
  • ½ lemon(s), juice
  • 1 tsp harissa paste
  • 2 garlic cloves
  • 1 pinch of cumin powder
  • some salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 3 minutes; Total time approx. 2 hours 18 minutes

Blanch the frozen peas in boiling salted water for about 3 minutes. Place them in a sieve, reserving some of the cooking water, and rinse the peas under cold water. Drain the chickpeas through a sieve, rinse well, and let them drain. Peel the garlic and press it into the peas. Puree all ingredients together. If the paste is too thick, thin it out with a little pea water. Transfer to a sealable container and refrigerate. Stir occasionally and season to taste before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Hummus with peas

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