seasonal veg such as baby carrots and radishes to serve
1. Cook the peas and beans in a large pan of boiling water for 3 minutes.
2. Drain well, set aside a couple of tablespoons of the peas and beans and transfer the rest to a food processor. Add the garlic, tahini, lemon juice, cumin, olive oil and 1⁄2 tsp salt. Whizz until smooth.
3. Slip the skins off the reserved broad beans and stir those and the whole peas into the houmous. Spoon into a bowl and sprinkle over the sumac, if using. Serve with warm pitta bread and a selection of crudités.