Pea and Sprout Hummus

By Jody Vassallo

Pea and Sprout Hummus recipe, brought to you by MiNDFOOD.

If you’re prone to craving an afternoon snack, consider making a batch of this Middle Eastern-inspired pea dip. A great source of protein and fibre, it’s a nutritional, tasty alternative to salty snacks.

400g can organic chickpeas, rinsed, drained

1 cup fresh peas (or thawed frozen peas)

50g mung bean sprouts

2 tbsp tahini

1 tbsp lemon juice

2 tbsp olive oil

olive oil (extra), to serve

smoked paprika, to serve

small toasts (or steamed

vegetable dippers), to serve

1 Cook chickpeas in a pan of boiling water for 30–40 minutes or until soft. Add peas and cook for a further 5 minutes. Rinse under cold water and drain well.

2 Transfer chickpeas and peas to a food processor. Add sprouts, tahini and lemon juice and process until smooth. Gradually add oil with motor running until hummus is smooth and creamy.

3 To serve, add a drizzle of oil (extra) and a pinch of smoked paprika. Serve with small toasts (or vegetable dippers).

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