Pea Hummus

The peas not only make this quick hummus a lovely green colour and add a little extra goodness, but they also give it a sweeter flavour. It’s perfect for dipping fresh raw veggies and slices of pita bread. My trick to get hummus really thick and creamy is to use aquafaba (the liquid from the tin of chickpeas) instead of oil. It makes it velvety and fluffy without altering the taste.

📝 Ingredients

• 400 g (15 oz) can of chickpeas - not yet drained ((garbanzo beans))
• 150 g (1 cup) fresh or frozen peas
• 2 tbsp tahini
• 2 tsp lemon juice
• 1 clove of garlic (minced)
• Pinch of salt and pepper

👨‍🍳 Instructions

1. 1Drain the chickpeas over a bowl to collect the liquid (aquafaba), then add the chickpeas to a blender or food processor.
2. 2Run the frozen peas under hot water to thaw, then also add them to the blender, along with the tahini, lemon juice, garlic salt and pepper as well as 4 tbsp of the aquafaba.
3. 3Blend for a few minutes until thick and creamy. You may need to scrape the sides down periodically. Add a little more aquafaba if necessary to get it a thick and creamy consistency.