Pea Hummus

Ingredients

1 can chickpeas (1 ½ cups)

1 avocado (3/4 cup)

1 ½ cups frozen peas

¼ cup tahini

1 date

2 lemon’s juice

1 teaspoon freshly chopped garlic

1 teaspoon Jacobsen Salt Co. Pure Flake Sea Salt, or another premium flaked salt, to taste

½ cup Durant Olive Mill Extra Virgin Olive Oil, or another premium extra virgin olive oil

Method

Add everything in a high-speed blender and blend until smooth. 

Season to taste. 

Serve with fresh green beans, sugar snap peas, celery sticks, cucumber sticks, sliced green pepper, fresh asparagus spears. 

1 tin of chickpeas (400g tin and drained weight about 270g)

juice and zest of one lemon

1 date

2 tablespoons of tahini

1/4 teaspoon fresh garlic

1 tablespoon extra virgin olive oil

80 - 100g of fresh peas (I usually use about 80g in the hummus and keep the rest to sprinkle over)

Add everything together in blender and blend until smooth. Add salt and black pepper to taste and serve drizzled with a little extra virgin olive oil.

It lasts well in the fridge for about 3 days.