Harvest Recipes - Pea, Radish & Parsley Edition
When your garden has over-delivered on peas, radish or parsley, there is really only one thing for it - this super simple homemade hummus recipe. This little number is refreshing, delightful and oh-so-moreish. Oh and not to mention it will win over everyone at the next get-together...so, what are you waiting for?
Pea, mint and parsley hummus
Duration: 15 minutes
- 400g tin of chickpeas
- 2 tbsp of tahini
- 125g of frozen peas
- 3 Tbsp lemon juice
- 4 tbsp olive oil
- 12-15 mint leaves
- Small bunch of flat leaf parsley
- 4 radishes, sliced
- Pinch of toasted sesame seeds
- Place the peas in water and bring to the boil, drain and run cold water over them until they’re cold to touch.
- Drain the chickpeas over a bowl, saving the liquid. Take 3-4tbsp and add to the blender with all the ingredients (apart from sesame seeds and radish). Blend until you have a smooth hummus texture. If it is too thick, simply add a few more tablespoons of olive oil or the saved chickpea liquid.
- Place into a bowl and keep in the fridge. When serving, top with radish, some chopped mint and sesame seeds and serve with flatbread.