This delicious dip is made using peas and broad beans that have been frozen at their peak, making sure their quality and goodness remain intact.
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Cook the peas and beans in a large pan of boiling water for 3 minutes.
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.
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.
Typical values per serving when made using specific products in recipe
Energy | 1,570kJ/ 373kcals |
|---|---|
Fat | 13.3g |
Saturated Fat | 1.9g |
Carbohydrates | 44.3g |
Sugars | 7.6g |
Fibre | 13.2g |
Protein | 19.1g |
Salt | 0.6g |
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