Homemade Hummus with Garden Peas

Bored of your ordinary hummus? Try this simple delicious makeover by adding garden peas to your standard hummus ingredients.
 

PREPARATION:

♥ Soak dry chickpeas in a filtered water overnight. Boil for 40 minutes - 1 hour in amount of water twice the volume of chickpeas. The longer you soak chickpeas, the shorter the cooking time. Drain chickpeas and let them cool down.

♥ Put frozen garden peas into a big mug and leave them in the fridge overnight (OR add warm (not hot!) filtered water for about 15 minutes and then drain).

♥ Mix cooked chickpeas with green peas in 1:1 or 1:2 proportion (depends on your preference)

I took about 200g of garden peas and 300g of chickpeas to share hummus with a family.

♥ Add two tablespoons of extra virgin olive oil. Blend everything together in a blender. As you are blending ingredients, add filtered water by tablespoons as often as necessary to make blending easier. The longer you blend, the smoother is the hummus. I prefer it semi-smooth :)

♥ Add a little bit of salt (not more than 1 tablespoon as hummus is already very flavorsome) and a quarter of teapoon of black pepper. All done!

OPTIONAL:

♥ 1-2 garlic cloves

♥ 1/2 - 1 tablespoon of fresh lemon juice

♥ 3-4 tablespoons of tahini or almond nut butter

♥ 1 teaspoon of caraway seeds

SERVE WITH:

        ♥ Wholemeal bread and organic

        ♥ Wholegrain oatcakes or crispbread

                           AND

        ♥ Sliced raw vegetables like tomatoes, cucumbers, carrots, lettuce or any other raw vegetables you like.

❤ BENEFITS:

Healthy and easy dip idea for a whole family! Great for any time of the day and any occasion. You can even take it with your for lunch to work in a small clip lock box. It is also perfect for everyone who wants to lose weight, promote digestive wellness and lower cholesterol!

 

Such hummus is rich in protein, fibre, beta-carotene, thiamin (vitamin B1), vitamin C, vitamin K, folate (vitamin B9), niacin (vitamin B3), none-heme iron, magnesium, manganese, zinc, phosphorus, selenium and potassium. It is also a source of riboflavin, vitamin B6, pantothenic acid (vitamin B5), vitamin E and monounsaturated fats.