This pastel green pea hummus is made with spring peas, chickpeas, and lemon for a lighter, sweeter variation of vegan hummus. Serve with fresh seasonal vegetables and strawberries to make a beautiful spring platter.
Course Appetizer, Dips and Sauces, Side Dish, Sides, Spring
To make the hummus, add everything except the oil to the bowl of a food processor fitted with the blade attachment. Mix on high for a couple of minutes, or until mostly smooth.
250 grams soft cooked chickpeas, 150 grams thawed or fresh green peas, 2 tablespoons tahini, Juice of one lemon, 1 clove garlic, 1/2 teaspoon cayenne pepper, Sea salt, Black pepper
Add the oil in a slow stream while blending, until incorporated, and then blend on high until the hummus is completely smooth.
2 tablespoons olive or sesame oil
Place the hummus into a bowl, top with a little more oil and pepper, and serve with the platter ingredients or simply with naan.
1/2 large english cucumber, 3 medium carrots, 250 grams strawberries, Small bunch green asparagus*, 1 bunch radishes, Crackers
Notes
* To steam the asparagus, trim the ends and then place the asparagus into a pot with a few centimetres of boiling water for a minute or two, until bright green but still snappy.