When the sun comes out, I crave green, beautiful goodness. The last few days, I’ve headed out into my garden, and started planting little seeds – spinach, beetroot, salad leaves, carrots, herbs.
While I’m not green-fingered in the slightest and have been known to even kill a cactus, this weather – or, perhaps, it’s my age! – has started a real urge to get gardening.
Anyway, trust me, I’m going somewhere with this! As I was tending to my garden, I found some wild mint growing. Fresh, beautiful and growing in abundance (the one thing I haven’t yet killed!), I started wondering what to create.
First came plenty of my chilled Pea & Mint Soup, then came bowl fulls of this creamy, delicious Pea & Mint Hummus.
I am an utter hummus addict, and I could happily devour a whole batch every day. This one is a lighter, fresher, more spring-like take on classic hummus, made using mint, peas and lemon.
If you like, you can mix things up a little and use broad beans, instead. perfect if you have lots growing at the end of your garden!
Anyway, this hummus is perfect for whipping up at the start of each week. I love mine slathered on toast or pitta triangles, and for using to dunk in fresh, yummy vegetable crudités. How do you like yours?
Pea & Mint Hummus
- Makes one large bowl –
- 2 cups fresh, podded broad beans, steamed OR one tin chickpeas, drained and rinsed
- 1 1/2 cups peas
- 2 spring onions, finely chopped
- 2 garlic cloves, peeled and minced
- 1/3 cup olive oil (or more, depending on consistency desired)
- 2 tbsp tahini (if using chickpeas)
- Juice one lemon
- Salt and pepper, to taste
- Place all ingredients into a high-powered blender or processor and blitz until smooth, or the texture you desire. Taste and adjust seasoning / flavours accordingly. Place in an airtight container in the fridge for upto a week and enjoy on toast, or with veggie crudités!