Green Pea Tahini Hummus

I love this recipe because it's so simple to make, but it's also incredibly versatile and delicious. This green pea tahini hummus recipe is a real crowd pleaser. A perfect side dish for any meal! Even the kids love it. The tahini adds a creamy note that pairs well with the earthy taste of the peas. This can be served as a side dish or as part of a larger meal, such as with grilled chicken or fish!

This recipe was inspired by The Ottolenghi Test Kitchen Shelf love book

GREEN PEA TAHINI HUMMUS

INGREDIENTS

• 1 bag (500g) frozen peas, defrosted

• 65g tahini

• 2 cups parsley, roughly chopped

• 1 cup mint leaves

• ½ cup of dill

• ½ cup basil

• 3 tbsp za’atar

• 2 lemons, zest finely grated, to get 2 tsp, and juiced, to get 3 tbsp

• 7 tbsp olive oil

• Salt and black pepper

To Garnish:

• 4 radishes, thinly sliced

• 2 spring onions, thinly sliced on a slight angle

• A handful of dill

INSTRUCTIONS:

Step 1

Put ¼ of a cup of the peas in a medium bowl and set aside.

Step 2

Put the remaining peas in a food processor with the tahini, herbs, two tablespoons of za’atar, the lemon zest and juice, three tablespoons of oil, a teaspoon of salt and a good grind of pepper and pulse to a smooth paste. 

Step 3

Spread out on a large plate and use the back of a spoon to make a shallow well in the center.

Step 4

Put the radishes and spring onions in the bowl of reserved peas, add a tablespoon of oil, a pinch of salt and a good grind of pepper and toss to coat and combine.

Step 5

In a small bowl, whisk the remaining one tablespoon of za’atar and last three tablespoons of oil. Drizzle this over the pea dip, then top with the pea and radish mixture and dill and serve.

Notes: 
Store in the fridge for up to 5 days

Bon Appetit!

Photography by Patricia Brochu