English Pea Hummus Recipes

PEA HUMMUS

Steps:

• Drain the chickpeas over a bowl to collect the liquid (aquafaba), then add the chickpeas to a blender or food processor.
• Run 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.
• Blend 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.

PEA HUMMUS

Steps:

• Blitz all the ingredients together using a hand blender or food processor. Add 1-2 tbsp water, then blitz again. Transfer a portion to a pot and add to a lunchbox with pitta bread strips and veg sticks. Keep the rest chilled for up to 3 days.

ENGLISH PEA HUMMUS

Steps:

• In a large saucepan over high heat, bring 3 quarts water and 1/2 cup kosher salt to a boil. Prepare an ice bath of 3 quarts water and ice with 1/2 cup kosher salt stirred in until dissolved. Add the shelled English peas to the boiling water and cook until tender, 2 to 4 minutes. When sweet and tender, immediately remove the peas from the boiling water with a slotted spoon and transfer to the ice bath to stop the cooking. Let sit until the peas are fully cooled, 1 to 2 minutes, then drain.
• Combine blanched peas, green garlic, mint, chervil, lemon, olive oil, 1/2 teaspoon salt, and the pepper in a food processor and puree until smooth. Taste for seasoning and adjust as needed. Serve with crudités or Crackers.

FRESH PEA HUMMUS

Steps:

• Bring a small pot of salted water to a boil. Add peas; cook until tender, about 2 minutes. Drain; run under cold water.
• In food processor, pulse peas, cilantro, tahini, lemon juice, garlic, and cumin 30 to 40 seconds. Season with salt.

HUMMUS

Steps:

• Thoroughly rinse the chickpeas in a colander under cold running water. Tip into the large bowl of a food processor along with 60ml of the oil and blitz until almost smooth. Add the garlic, lemon and tahini along with 30ml water. Blitz again for about 5 mins, or until the hummus is smooth and silky.
• Add 20ml more water, a little at a time, if it looks too thick. Season and transfer to a bowl. Swirl the top of the hummus with the back of a dessert spoon and drizzle over the remaining oil. Serve with crunchy crudités and toasted pitta bread, if you like.