Pea & broad bean houmous

Name: Pea & broad bean houmous
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 250 g frozen Essential Garden Peas; 250 g Frozen Essential Baby Broad Beans; 1 tsp Frozen Cooks’ Ingredients Chopped Garlic; 2 tbsp tahini paste; Juice of 1 large lemon; 1 tsp ground cumin; 1 tbsp olive oil; 1 tsp sumac, optional; Toasted wholemeal pittas and seasonal veg such as baby carrots and radishes to serve

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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Serves4
CourseAccompaniment
Prepare5 mins
Cook15 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

250g frozen Essential Garden Peas
250g Frozen Essential Baby Broad Beans
1 tsp Frozen Cooks’ Ingredients Chopped Garlic
2 tbsp tahini paste
Juice of 1 large lemon
1 tsp ground cumin
1 tbsp olive oil
1 tsp sumac, optional
Toasted wholemeal pittas and seasonal veg such as baby carrots and radishes to serve

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