I love legumes (you can read why I'm such a big fan HERE!). And hummus is a great way to add legumes to your diet! If you are tired of regular hummus, try this! And while you're at it check out my recipes for Roasted Pumpkin Hummus and Roasted Beetroot Hummus!
You can eat this with crackers and veggie sticks, but we also use it as a base for our dinners! It goes beautifully with lamb or grilled fish. I have been known to eat it by the spoonful straight from the food processor.
Try this pea and mint hummus instead of pea mash! And because we are using chickpeas that have been cooked and then cooled, this recipe is an excellent source of Resistant Starch. You can read more about the benefits HERE and HERE!
400g cooked (or canned) chickpeas
400g frozen peas
Leaves from one bunch of mint (just the leaves, no stalks!!)
Juice of two lemons
1 tablespoon tahini
1 clove garlic (or more if you love garlic as much as I do!)
1 tablespoon olive oil
1 tablespoon apple cider vinegar (optional - sometimes I add this for extra brightness of flavour, and sometimes I don't. I recommend you try it both ways and see which way you prefer)
Salt and pepper to taste
*Check out my step-by-step pics below!*
If you are making this completely from scratch, well firstly strut around like the domestic goddess you are! Strut right on over to your pantry, grab 1 1/2 cups of chick peas, place them in a bowl. Cover with water and leave to soak overnight. If you feel like some more strutting, then strut over to your bowl of soaking chickpeas and change the soaking water once or twice.
When your chickpeas have soaked for long enough, cook for an hour to an hour and a half. Check your chickpeas are cooked through, drain and leave to cool - or cover and refrigerate overnight to increase the resistant starch content and lower the glycemic impact of the chickpeas (read more HERE!)
Place frozen peas in a bowl and cover with boiled water. Leave for 3-4 minutes until completely thawed. Then drain water off peas.
Place all ingredients in food processor and process until smooth, pausing a few times to scrape down the sides. I recommend you add half the lemon juice at first, and then add a little more each time you scrape down the sides - just to make sure you don't end up with hummus that is too runny!
Once the hummus has reached your desired consistency, serve and enjoy!