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.
- 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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