SWEET PEA HUMMUS
Some friends came round last night.
The men to watch the 'footie', and drink beer, and the girls to have a good old gossip,and a glass (or 3) of wine in the garden.
Looking for something to go with our al fresco drinks, I came across Claire Thomas at the Kitchy Kitchen who has come up with this perfectly delicious, summer dip.
To make a good bowlful,
1 cup frozen peas
1 tbls sugar
1 tsp salt for boiling the peas
2 cups of cooked chickpeas
1/4 cup greek yoghurt
2 cloves garlic very finely chopped
large handful fresh coriander leaves chopped
1/2 tsp cumin
2 tbls tahini paste
2 tbls lemon juice
salt and black pepper
Put the peas, sugar and salt into a saucepan and cover with water. Cook for 2 to 3 minutes, until tender and bright green. Drain and rinse in cold water to stop the cooking process.
Strain the peas and pop all of the above remaining ingredients into a food processor and blitz. Add salt and pepper to taste.
Serve with a swirl of olive oil,
and a little extra chopped coriander on the top.
Dipping implements are up to you, but I like to serve with warm pitta bread, carrot, red pepper and cucumber sticks.
Did someone mention the world cup?!
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