The perfect companion to this Buckwheat, Asparagus & Mint Salad.
This recipe serves 4 people if part of a lunch spread, or 8 or so, if being served with nibbles.
1 ½ cups (240g) frozen peas
¼ cup (50g) cannellini beans, or other white beans
2 tablespoons tahini
½ lemon, juice only
½ clove garlic, finely minced
handful fresh mint leaves
¼ cup (60ml) olive oil
salt & pepper
Blanch and the peas for 1 minute in rapidly boiling water, and then shock in iced water. Drain very well by spreading on a few squares of kitchen paper.
Place all of the ingredients in a food processor, or jug blender with muddling stick. Puree into a vibrant green hummus; I love a smoother texture here for the peas, but leave as much or as little texture as you wish.