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Recipes Flatbread with hummus and crispy greens

INGREDIENTS YELLOW PEA HUMMUS (10 SERVINGS)

200g dried yellow peas, soaked overnight
1 red chilli, cut into 3 pieces
2 garlic cloves, peeled and whole
1 lemon, juiced
3 tbsp good quality olive oil
Sea salt
Black pepper

METHOD

Drain, then rinse the soaked, dried yellow peas. Add the beans, red chilli and garlic to a pot with fresh water and 3 tbsp of salt. Cover with a lid and cook on mid-low heat for 30 minutes or until cooked, but not mushy. Drain and set aside 100ml of the cooking water. Place the peas, chilli and garlic in a blender. Pour in the lemon juice and olive oil and blend. If too thick, add some of the cooking water to achieve a smooth texture. 

FOR SERVING

Flatbread
Yellow pea hummus
1/4 cucumber, cut into sticks
1/2 carrot, cut into sticks
1 celery stalk, cut into sticks
1 radish, halved
2 leaves crispy green salad
Puffed grains (e.g. buckwheat, quinoa or spelt)
Lemon zest
Olive oil
Salt
Pepper

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