My mother has a vegetable garden, and every year she brings me freshly harvested zucchinis, potatoes, multiple herbs, all kinds of berries (rasp/red/Japanese wine/straw), pumpkins (in the near future) peas and more.
This summer she came with marrowfat peas, she gave me the idea to make hummus of the peas instead of making it with chickpeas. Actually you can make hummus out of all kinds of peas accept you do not call it hummus any more. It is delicious to eat it with flatbread, vegetables, with falafel, tabouleh, as a dipping sauce or whatever you like.
- 250 g of marrowfat peas
- 50 ml olive oil
- 1 ½ tblsp tahini
- Juice of 1 lemon
- 2 cloves pressed garlic
- Cayenne pepper to taste
- Salt and pepper to taste
- Cook the marrowfat peas for 7 min in boiling water.
- Sift the peas, but leave a little of cooking liquid, place it in a blender or foodprocessor and combine with lemon juice, tahini, garlic, salt, cayenne pepper and olive oil.
- Blend for +/- 5 minutes until thoroughly mixed and smooth.
- Serve immediately or cover and refrigerated.