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

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.