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Pea & broad bean houmous

Pea & broad bean houmous

By Giulia Basso
5’ Prep time
15’ Cook time
20’ Total time
373 Calories
4 Serving

Summary

This delicious dip is made using peas and broad beans that have been frozen at their peak, making sure their quality and goodness remain intact.
Giulia Basso 0 Followers

Step by Step

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Step 1

Cook the peas and beans in a large pan of boiling water for 3 minutes.
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Step 2

Drain well, set aside a couple of tablespoons of the peas and beans and transfer the rest to a food processor. Add the garlic, tahini, lemon juice, cumin, olive oil and 1⁄2 tsp salt. Whizz until smooth.
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Step 3

Slip the skins off the reserved broad beans and stir those and the whole peas into the houmous. Spoon into a bowl and sprinkle over the sumac, if using. Serve with warm pitta bread and a selection of crudités.

Ingredient

  • Olive oil
    Olive oil
    1 tbsp
  • Ground cumin
    Ground cumin
    1 tsp
  • Frozen essential garden peas
    Frozen essential garden peas
    250 grams
  • Sumac
    Sumac
    1 tsp
  • Frozen essential baby broad beans
    Frozen essential baby broad beans
    250 grams
  • Tahini paste
    Tahini paste
    2 tbsp
  • Frozen cooks’ ingredients chopped garlic
    Frozen cooks’ ingredients chopped garlic
    1 tsp

Nutrition Facts

View nutrition facts
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