Hummus with peas

Most van rentals don’t come with a blender or pestle & mortar, but you can still knock up a batch of hummus for a quick lunch or pre dinner snack. I use a large bowl and an unopened can (paper removed and can washed) as a makeshift pestle & mortar. You won’t achieve a blender smooth style of hummus but I like this chunkier texture. 

Yield

2-4 people as a snack 

Ingredients list

1 can chickpeas 15.5oz (439g)

1 ½ cups (215g) frozen peas

2 tablespoons tahini

1 clove garlic, chopped 

1 lemon, juice 

Olive Oil for drizzling

Salt & Pepper 

Method 

Fire up a small pan of boiling water and cook the frozen peas according to packet instructions, usually 5 minutes. 

Meanwhile drain the chickpeas, reserving the liquid, and start crushing them with the unopened can. When partially crushed add the garlic and tahini. 

Chuck in the cooked peas (no need to let them cool down) and continue to pound everything together. 

Mix in the juice of the lemon and a couple of splashes of the reserved chickpea liquid. How much you add will depend on your preferred consistency for the dip. Keep adding the liquid a little at a time until you reach your hummus nirvana. 

Season with salt and pepper, drizzle with olive oil for a final flourish.