Another in a series of recipes to support the national Veg Power #EatThemToDefeatThem campaign, this week the focus is the delicious Pea.
A sweeter variety of vegetables grown here in the UK, these little balls of goodness are available either fresh or frozen. The frozen variety are perfect when peas are out of season, they’re frozen within minutes of being picked so retain all the nutrients and goodness of a regular freshly picked pea.
Peas compliment a wide variety of dishes, but this recipe brings the humble pea to the forefront, making it the head honcho of this creamy hummus dip. The addition of tahini not only helps to balance this dip, but it’s a rich source of Vitamin B, perfect for a little boost of energy midway through the day!
If you have time, get the kids involved in making this, they’ll love watching the process of a bright green dip come together – whilst being more likely to try it and enjoy eating it at the same time!
- 170g Peas, cooked
- 1 tbsp Tahini
- 1 tbsp Cannellini Beans
- 1 tbsp Garlic Oil (or substitute for one garlic clove and an additional tbsp of Extra Virgin Olive Oil)
- 1 tbsp Extra Virgin Olive Oil
- Squeeze of Lemon
- Sprinkling of Sea Salt
- Place all the ingredients in a blender and blitz together until combined, taste and add a little more lemon juice if needed.
- Add 1-2 tbsp of water, and blitz again until you reach your desired consistency - personally I prefer my hummus with a little texture, so I don’t spend too long on blending, if you prefer a smoother texture, blend for a minute or so.
This dip will keep in the fridge in a resealable container for up to a week - serve with sticks of carrots, celery, cucumber, bread or just about anything that dips.
* Try adding a few Mint leaves before blitzing everything together, it elevates this dip to a whole new level.
* I used to steer clear of adding salt to dishes that I know my kids will be eating, but a little doesn’t harm and I do find using just a small amount helps bring out the flavour a little more. Feel free to avoid if you’d rather not use any.
* Why not use the remainder of your tin of Cannellini Beans to a soup or broth, they will boost the nutrition content immensely!
** Peas are FODMAP friendly up to a serving of 1tbsp