Pea and Mint ‘Hummus’

I absolutely love hummus, and probably get through two or three tubs of the stuff each week. Which is why opting to make it at home works best for me, especially as it is a very simple process – you just have to whack the ingredients in a blender!

Its main ingredient is the humble chickpea, and knowing that my American friends call this the ’garbanzo bean’ got me wondering - will other types of bean work just as well? To test this out, I went for a white bean to match the neutral colour of the chickpea and figured that as peas also fall in to the ‘Legume’ family, they would also work nicely. And of course everyone knows that mint and peas are a match made in heaven so that was an obvious addition.

 

Ingredients:

1 can of white beans (I used Borlotti but Haricot also work well)
75g frozen peas
2 tbsp virgin or cold-pressed oil 

1- 2 cloves garlic (I used garlic infused rapeseed oil so didn’t need to add this)
Juice of ½ lemon
1-2 tbsp water
Fresh mint to taste
Salt and pepper

 

Method:

Blanch the peas in boiling water for 1 minute. Once drained, add these along with all the other ingredients to a blender or mixer (yes, I used the ever –handy Nutribullet again). Pulse until combined to a smooth mixture (you may need to add more water if the mixture isn’t wet enough to be mixed). Refrigerate for an hour or until chilled. The mixture will keep in the fridge for up to five days...if it lasts that long.

I enjoy this ‘faux hummus’ spread on open sandwiches and also as a dip with crudités, but my favourite way to eat it is with avocado rye toast and chilli flakes.