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Pea and Sprout Hummus

Georgie Cole

Pea and Sprout Hummus

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

Pea and Sprout Hummus

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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