This week’s recipe is similar to last week’s in that the theme of my favourite cuisine is continued. (My new food obsession Socca or Chickpea Flatbread also makes another appearance, I promise I’ll leave it out next week!). Last week I gave my favourite traditional middle eastern cuisine a twist by replacing bulgar wheat with quinoa in my Tabbouleh, and this week I’m tinkering with everyone’s favourite dip -hummus. The basic ingredients for hummus are chickpeas, tahini, lemon and garlic, but hummus lends itself well to all sorts of adaptations and adaptions. We all have our favourites -I am a particular fan of black olive humus and roasted red pepper humus. I also love subbing the lemon juice for lime juice to subtley change the flavour, it adds a great zing which livens the dip up if you’re getting tired of eating the more traditional versions.
This pea version came about as I had a lot of fresh pea pods hanging around my fridge that needed to be used up. Pea and mint is a lovely pairing for a dip, but having made chickpea hummus with lime the week before, I decided that pea and lime would probably be an even more exciting combination. I am usually very heavy handed with the tahini when making hummus, but I omitted it for this version as I wanted the pea and lime to really shine through. I added some chickpeas too as I wanted to retain some of the hummus taste, but you could make this entirely with peas if you prefer. By omitting the chickpeas and using raw peas you could make this an ultra healthy raw dip or pate.
I am not one for adhering strictly to recipes, especially not with these kind of dips that you whip up in seconds. They lend themselves perfectly to last minute adaptations and ingredient swaps, and taste is so subjective that it is better for people to taste as they go and decide what works best for them. As a rough guide, I simply processed all of the following ingredients together. You may prefer to have more peas than chickpeas, or vice versa.
- About 200g fresh peas (I lightly boiled them first but you could use them raw also)
- About 200g cooked and drained chickpeas
- Juice of 1 lime
- A few tablespoons extra virgin olive oil
- Salt & Pepper
The recipe for the Socca Chickpea Flatbread featured in the photos can be found on last week’s recipe here.
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