Pea and Mint Hummus
A spring-inspired take on hummus in honour of it being Spring Day tomorrow! While the northern hemisphere is facing into the back-to-school routine, new stationary sets and pumpkin-spiced lattes, here in SA we are gearing up for spring flower season and (fingers crossed) warmer days! Granted, this recipe doesn’t use fresh peas, but Nigel Slater recommends that everyone has a bag of frozen peas in the freezer so if it’s good enough for Nigel, it’s definitely good enough for me! This pea hummus is so good, so flavoursome and super versatile. Using frozen peas makes it cheap and easy to make, and really great for you.
Nutritionally, peas are a great source of plant protein and fibre – an 80 g serving has just over 5g of protein and nearly 5 g of fibre! Frozen peas are just as nutritious as fresh but cheaper and easy to keep in the freezer. As with many vegetables, peas are high in fibre, vitamins, minerals, and antioxidants. In particular vitamin C, magnesium, potassium and iron. I will often throw half a bag of peas into a pasta sauce, lentils, soups or noodles to add more protein.
This is great with carrots sticks and pita/ bread sticks, in a yoghurt flatbread with roast veg and halloumi, with baby potatoes and salmon, in a bagel with smoked salmon, served as a side salad with pretty much any simple dinner or just with tortilla chips. If can be a great way to add protein to a leftovers lunch!
Makes one big bowl of hummus.
Ingredients
Frozen Peas 300g
Tahini 2 Tbs
Mint sauce/jelly 1 Tbs
Olive oil 2Tbs
Salt and Pepper
Method
1. Pop the frozen peas in a bowl and cover with just boiled water. Leave to stand for 5 minutes and drain well.
2. Add the peas to a food processor with all the rest of the ingredients.
3. Blend until smooth, taste and season with salt and pepper.
4. Spoon into a bowl, I like to make a little well and dollop 1/2 a tsp of mint sauce, drizzle with olive oil and garnish with a few fresh herbs. Or just throw it into a Tupperware!
