I love using home-grown ingredients and the satisfaction that comes from that little bit of self-sufficiency. It’s too early for any fruit and veggies yet but my herbs are going strong and I wanted to share with you my summer hummus recipe that’s perfect for this time of year.
Hummus is my go-to lunch item as I try to stick to a high proportion of plant-based food. Given that I make it every week, the traditional version can get a bit samey, so I enjoy trying out different flavour combinations.
This lovely green hummus makes a great alternative to the classic recipe and is alive with the flavours of summer. I make it without tahini which gives it a certain lightness, but you can always add a tablespoon or two if you like. Mint and lemon verbena really give it that summery zing, but you can use whatever herbs you like from your garden; feel free to experiment with different combinations. Some of the quantities are deliberately vague as I like to be relaxed and go with the flow whilst making this, and encourage you to do the same!
- Small saucepan
- Food processor (I recommend Magimix)
- Storage container
- 400g tin chickpeas (garbanzo beans) or 125g dried chickpeas
- Large handful of frozen peas
- Handful of spinach (fresh or frozen)
- Small handful of mint and lemon verbena leaves (or other fresh herbs)
- 1 clove of garlic
- 1 lemon
- A good glug of olive oil
- Salt, pepper and chilli powder to taste
If using dried chickpeas, cook or sprout them according to your preferred method ahead of making your hummus. Otherwise, drain the can of chickpeas and save the aquafaba.
Put your frozen peas in the saucepan on a medium heat for a few minutes. Once warmed through, rinse with cool water to bring back to room temperature.
Peel and roughly chop the garlic. Add it to the food processor with the chickpeas, peas, spinach and herbs. Whizz up until very finely chopped, scraping down the sides with the spatula occasionally if needed.
Juice half the lemon and add the juice to the processor along with a good glug of olive oil (a couple of tablespoons) and a splash of the aquafaba. Blend for a good few minutes until smooth (it takes patience!). Add more aquafaba if needed to get the desired consistency.
Taste and adjust: add lemon juice/zest, olive oil, salt pepper and chilli powder and continue to blend until you’ve reached your ideal flavour balance. Transfer to your container and store in the fridge. It’ll keep well for about 5 days.
Top tip: if your food processor has an accessory designed to help get a smooth consistency, use it! In the case of Magimix, I use the BlenderMix which stops the ingredients flying up the sides of the bowl, keeping them close to the blade an ensuring more effective blending.
Serve simply with pitta and carrot sticks or as a refreshing side to a summer salad.
A great alternative is to use broad beans in place of the peas & spinach, and add some green chilli for extra zing, Yummy!
I’ve got some other lovely home-grown recipes up my sleeve, so be sure to follow me to be the first to know about new recipes when they drop!
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