Pea hum­mus

Irish Daily Mail - YOU - - FOOD BODY CAMP -


In a food pro­ces­sor, whiz 125g peas, briefly cooked and cooled, with 300g cooked chick­peas (or use 1 x 400g can, drained), 1 clove gar­lic, the juice of 1 le­mon, 1 tbsp tahini and a pinch of salt and pep­per. For a chunkier hum­mus, whiz ev­ery­thing ex­cept the peas first, then add the peas and pulse to the way you like it. Serve as a dip or on crack­ers with a sprin­kle of sprouts.

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