Pea and mint hummus

The perfect summer dip!

Aprons on? Let‘s Cook!

5 mins
0 mins

This recipe includes a secret ingredient to make it light and fluffy….the liquid from the tin of chickpeas! It’s formally known as aquafaba and often used as an egg replacement in recipes like meringue and brownies


  • 400g tin of chickpeas
  • 200g frozen peas
  • 4 tbsp chickpea water/aquafaba
  • 2 tbsp tahini
  • 3/4 sprigs of mint
  • 1 crushed clove of garlic
  • 2 tsp lemon juice
  • Salt and pepper to taste


  • Food processor
  • Spatula
  • Container for the hummus




1 Run your peas under hot water to thaw them
2 Add everything to a food processor and blitz until smooth
3 You'll most likely need to stop and scrape the sides down a few times to get it really smooth
4 Transfer to an airtight container and store in the fridge for up to a week

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