Sweet Pea Hummus

This recipe comes from another one of my favourite blogs, The Kitchy Kitchen. Claire Thomas is definitely an inspiration of mine, developing her career in food from a young age and finding great success in print, online and through television.

When I saw this recipe, I was DYING to make it! I love hummus but sometimes grow tired of chickpeas, so this alternative is right up my alley. The quality of green peas in New Zealand are really good so I only needed to add the tiniest bit of honey to balance out the flavours, but it is totally up to personal taste and preference! I also added some fresh mint, as peas and mint taste amaaaazing together.

The peas along with the fresh mint, coriander, cumin and lemon is an absolute match made in savoury spread heaven. If you are having a party, need something for lunch during the week or just simply want a delish snack, this is the recipe for you! X

You will need:

1 cup frozen or fresh green peas

2 tablespoons kosher salt (for boiling peas)

2 cups cooked butter beans, strained

1/4 cup greek yogurt

2 garlic cloves, minced

1-2 tsp honey

1/4 cup coriander leaves

1/8 cup mint leaves

1/2 teaspoon cumin

2 tablespoons tahini

2 tablespoons lemon juice

salt and pepper to taste

Method:

Boil a pot of water, and add the kosher salt. Add the peas, and cook for 2 to 3 minutes, until tender and bright green. Toss the cooked peas into a bowl of ice water to stop the cooking process, reserving the cooking liquor.
Strain the peas, and combine with the butter beans, yogurt, garlic, coriander, mint, cumin, tahini, and lemon juice in a food processor. Puree until smooth and thick. Add salt, pepper and honey to taste. To make it thinner, add the cooking liquid from the peas or water.
Store in an air tight container in the fridge, or enjoy immediately! X

You can find the original recipe here.

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