Pea and Basil Hummus
“This thick hummus-like spread made with green peas is so good! The texture always surprises me, since peas might seem light and watery, however, the finished dip has an amazing smooth texture, strong flavour and punchy colour. A simple recipe, but delicious and very lunch-worthy!”Summary and Recipe from 'Hummus Where the Heart Is' by Dunja Gulin. Reproduced by arrangement with Ryland Peters & Small
Ingredients
- 720 ml / 3 cups water
- 260 g / 2 cups fresh or frozen peas
- 10 g / ½ cup basil plus a few leaves to garnish*
- 1 tablespoon olive oil plus extra for drizzling
- 2 garlic cloves**
- 2 tablespoon sunflower seed butter***
- ½ teaspoon cumin seeds dry-roasted and crushed (optional)
- ½ teaspoon salt or to taste
Instructions
- Bring the water to the boil, add the peas and cook, covered, until soft but still green (about 8–10 minutes). Drain, saving the cooking water. Blend in a food processor or blender with all the other ingredients until thick and creamy, adding about 60 ml / 1⁄4 cup of the cooking liquid as necessary. Drizzle with extra olive oil to serve, if you like.
Notes
Notes on my adaptations:
* I used frozen basil
** I used 1 tsp of garlic and ginger paste instead of raw garlic (as I’m not a fan).
The flavours worked perfectly for this recipe. *** Instead of sunflower butter, I used 1 TBSP tahini
The flavours worked perfectly for this recipe. *** Instead of sunflower butter, I used 1 TBSP tahini
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