Pea and sorrel hummus

Name: Pea and sorrel hummus
Prep time: 1 min
Total time: 1 min
Yield: Serves 6–8
Ingredients: 1 clove garlic, peeled and crushed; 200 g/7 oz frozen peas, defrosted; 400 g/14 oz tin chickpeas, drained; 15 g/½ oz sorrel (when out of season try mint, basil, peppery rocket or watercress); grated zest of ½ lemon; 4 tbsp tahini; 1 tsp agave or honey; 15 g/½ oz sorrel (when out of season try mint, basil, peppery rocket or watercress); 15 g/½ oz sorrel (when out of season try mint, basil, peppery rocket or watercress); 15 g/½ oz sorrel (when out of season try mint, basil, peppery rocket or watercress); 15 g/½ oz sorrel (when out of season try mint, basil, peppery rocket or watercress); 1 tsp agave or honey; 2 tsp flaked sea salt

Preparation info

6–8

Difficulty
Easy
Ready in
5 min

Appears in

The Flexible Vegetarian

By Jo Pratt

Published 2017

About

Ingredients

400 g/14 oz tin chickpeas, drained
200 g/7

Starter
Vegetarian
Gluten-free

Method

This couldn’t be simpler. All you need to do is put everything into a food processor and blitz until you have a thick paste. Taste for seasoning and serve straight away or keep chilled for up to 5 days.