Pea, Spinach and Mint Hum­mus (gf) (v)

Dish - - FOOD FAST -

This hum­mus can be made with kale or sil­ver­beet in place of spinach but it will need to be soaked for longer be­fore us­ing.

1½ cups frozen baby peas

3 packed cups baby spinach

1 ripe avo­cado

2 cloves gar­lic, crushed

1 tea­spoon ground cumin

¼ packed cup mint leaves

¼ cup olive oil, plus ex­tra to serve

2 ta­ble­spoons le­mon juice

sea salt and ground pep­per

TO SERVE

¾ cup thick plain yo­ghurt

toasted se­same seeds, roasted pumpkin seeds, dukkah, blanched sugar snap or snow peas, wit­loof, cu­cum­ber spears, crack­ers or crusty bread (op­tional)

Put the peas and spinach in 2 heat­proof bowls. Pour over enough boil­ing wa­ter to cover, and leave for a cou­ple of min­utes. Drain both then place the spinach on a clean tea towel and roll up to squeeze out all the wa­ter. Chop roughly.

Put the peas and spinach in a food pro­ces­sor with all the re­main­ing in­gre­di­ents. Sea­son well and blitz un­til smooth and bright green.

TO SERVE: Spread the yo­ghurt on a plat­ter and top with the hum­mus. Swirl the two to­gether and driz­zle with a lit­tle olive oil.

Serve with any of the sug­gested top­pings along with crack­ers or bread, if de­sired. SERVES 4

COOK'S NOTE: Use this ver­sa­tile hum­mus piled onto toast or pan-fried haloumi and topped with a poached egg, serve along­side meat and fish, or dol­lop onto ta­cos.

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