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

Serves: 4-6

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

  1. Place the peas in water and bring to the boil, drain and run cold water over them until they’re cold to touch. 
  2. 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.
  3. Place into a bowl and keep in the fridge. When serving, top with radish, some chopped mint and sesame seeds and serve with flatbread. 
This heavenly hummus has been concocted by local Chef Tom Chisnall. Tom cooks up wonderful plates in a lovely restaurant called Highdown and in his spare time, pulls together fine dining dishes for family and friends. Lucky people, eh? To follow his cooking journey, find him on Instagram here.

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