Herby pea houmous recipe
Fresh peas are at their best from July until October and we absolutely love de-podding these bright, luscious vegetables and whizzing them together with chickpeas, garlic, lemon and plenty of fresh mint, to make a wonderfully herby houmous.
See method- Serves 6
- 13 mins to prepare and 2 mins to cook
- 147 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 250g peas
- 1 garlic clove
- 1 tbsp extra-virgin olive oil, plus extra for drizzling
- 1 lemon, zested and juiced
- 400g tin chickpeas, drained (2 tbsp brine reserved) and rinsed
- 2 tbsp tahini paste
- handful mint leaves, roughly sliced, plus extra to garnish
- handful chives, chopped
- crudités, to serve
- griddled pitta, to serve
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Shop ingredientsEach serving contains
- Energy
- 615kJ 147.0kcal
- Fat
- 8g
- Saturates
- 1g
- Salt
- 0.4g
- Sugars
- 1g
of the Reference intake
Carbohydrate 12.4gProtein 7.0gFibre 4.2g
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- Cook the peas in a pan of boiling water for 2 mins, or until just tender. Drain and run under cold water, then drain again.
- In a food processor, whizz all but a handful of the peas with the garlic, oil, lemon zest and juice, chickpeas and brine, tahini and herbs, until smooth. Season.
- Fold through the remaining peas, then spoon into a bowl. Drizzle with a little extra oil and garnish with the extra mint leaves. Serve with pitta and/or crudités, as you prefer.
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