A small stoneware bowl filled with green hummus on a slate coloured plate with triangles of crispy pitta on it, a linen napkin folded underneath

Pea hummus

  • 6-8 as a snack
  • Easy

Experiment with dried black lime powder to make this fresh and vibrant pea and spring onion hummus, perfect for scooping up with slices of crispy pitta

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Make this pea hummus, then check out our classic hummus, beetroot hummus, baba ganoush and more dip recipes.

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Ingredients

  • olive oil 75ml, plus 2 tbsp
  • cumin seeds 2 tsp
  • spring onions 2, plus a little extra, chopped, to serve
  • frozen peas 300g, boiled for 3 minutes
  • cannellini beans 120g, drained
  • garlic 2 small cloves, finely chopped
  • tahini 4 tbsp
  • limes 2, both juiced, 1 zested
  • dried black lime powder 2 tsp
  • pittas 4

Method

  • Step 1

    Heat 75ml of olive oil in a pan, add the cumin seeds and sizzle for 30 seconds. Remove from the heat and leave for 10 minutes.

  • Step 2

    Meanwhile, blitz the spring onions in a food processor, then add the peas, beans and garlic. Pulse to a coarse rubble, then add the tahini, lime juice and zest, dried black lime powder and 1 tsp of fine sea salt, and blitz for another 30 seconds.

  • Step 3

    With the processor on a medium speed, trickle in the cumin-infused oil, including the seeds. Blitz for 3-4 minutes until you have a smooth dip, then transfer to a bowl, cover and set aside.

  • Step 4

    For the pitta chips, heat the oven to 190C/fan 170C/gas 5. Slice the pittas into triangular shards, then cut into thin chips horizontally through the middle. Brush with the remaining oil, sprinkle over more black lime powder and sea salt, then divide between two baking trays and bake for 10-15 minutes until crisp. Leave to cool completely.

  • Step 5

    Sprinkle a little more dried lime and some chopped spring onions over the dip and serve with the pitta chips.

COOK'S NOTES

If you can’t find dried lime powder, the whole limes can be ground in a heavy-duty coffee grinder or blender.


Discover more easy dip recipes

Kale Cashew dip

Nutritional Information

  • Kcals 310
  • Fat 17.9g
  • Saturates 2.6g
  • Carbs 25.5g
  • Sugars 1.9g
  • Fibre 4.9g
  • Protein 9.3g
  • Salt 1.1g
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