Now that one half (me) of the BHK is rocking Spain, things are going totally Med for a while. Fresh, vital, packed with sun, light and easy. Tapas basically. Little plates of flavour explosions that tantalise and don’t make you feel like a stuffed courgette. Perfect summer fare.
This is a nice twist on your standard hummus, plenty of lemon to lift it and enliven and a good hit of mint. It looks so vibrant, everyone will want a dip! The great thing about peas is they freeze brilliantly and a I used frozen peas here. When frozen, they don’t lose much of their nutritional value or texture, so its all good.
In Spain, the hummus wave is really hitting. We went out with out mate in Madrid, a cool area and all the bars were serving hummus. It seems like all the cool kids were at the crudites. I think hummus is such a staple now in the UK, its nice to give it a twist now and again, although there’s absolutely nothing wrong with a well made ‘normal’ hummus. I like mine nice and thick and creamy, with plenty of tahini. I don’t think I’ll ever tire of it.
*Warning* – my posts from Spain may get a little erratic at times. I’m normally tucked away in one of the the few local bars that have wifi. There is a heady atmosphere of shouting and laughter and I’m no doubt sipping a ferocious black coffee.
Give peas a chance;)
The Bits – Makes one big bowlful
1 tbs dried mint
1 big handful fresh mint (finely sliced)
150ml olive oil
4 tbs tahini
1 1/2 medium lemons (juice)
2 big cloves garlic (crushed)
1 teas salt
50ml chickpea cooking broth
Place all ingredients into a blender and blitz until nicely smooth, drizzle in the chickpea broth (or water) until you get the consistency you like. Remember that the hummus will thicken up in the fridge. Check seasoning and served with a crazy array of chopped vegetables, flatbread slices, oat cakes, whatever tickles your fancy really.