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Herby pea houmous recipe

Herby pea houmous recipe

19 ratings

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

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
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

    615kj
    147kcal     7%

  • Fat

    8g 12%

  • Saturates

    1g 7%

  • Sugars

    1g 2%

  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 12.4g Protein 7g Fibre 4.2g

Method

  1. 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.
  2. 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.
  3. 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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