My mid-summer love affair with fresh peas continues. This time I have been podding a few to use in a new twist on hummus. I adore this topping but find the shop bought or ready-made varieties just too high in fat. This one isn’t and makes a delicious lunch box item for eating with vegetable crudites and bread sticks but I also love it on top of a jacket-baked potato, or to accompany a lamb chop.
PEA, MINT AND LEMON HUMMUS
200g/7 oz shelled peas (about 675g/11/2 lb unshelled)
400g/14 oz can chickpeas, drained
small bunch of fresh mint, chopped
1 clove garlic, crushed
2 tbsp fat-free Greek yogurt
grated rind and juice of 1 lemon
1 tsp tahini paste
salt and freshly ground black pepper
1. Blanch the peas in boiling, salted water for 2 minutes, then drain and refresh under cold running water, then drain again.
2. Puree the peas, chickpeas, mint and garlic in a food processor until almost smooth. Add the yogurt, lemon zest, lemon juice and tahini and blend again to just mix. Season to taste with salt and pepper.
3. Serve with a selection of vegetable crudites and bread sticks.
WLS PORTION: 1/2
V suitable for Vegetarians
CALORIES PER PORTION: 116
Image courtesy of www.tastesofsummer.co.uk