A high fibre take on classic hummous, also made lighter and healthier. Using half acquafaba (chickpea water) in place of olive oil, this hummous is lower in fat as well as being silky smooth and light. Give it a try, I promise you will love it!
Pea Hummous (Serves 6)
You could make a smaller quantity of this hummous if you are only catering for two people, but I based the volume on using a whole tin of chickpeas rather than having the rest go to waste. Keep any leftover hummous in a sealed pot in the fridge for up to 4 days and it makes a great easy lunch option, spread on some Genius gluten free cob or as a tasty, high fibre dip.
- 240g tinned chickpeas, drained (but keep the drained acquafaba water as some will be used for this recipe)
- 120g peas
- 1 clove garlic
- 1 tbsp tahini
- Juice of half a lemon
- 60ml extra virgin olive oil
- 75ml aquafaba (the chickpea water) (my secret ingredient, which makes this hummous extra silky, as well as low fat)
- Open a tin of chickpeas and use a sieve to drain the acquafaba chickpea water into a bowl, set aside.
- Tip the drained chickpeas into a small blender and blitz with the olive oil until a thick paste has formed.
- Mince the garlic and add it to the blender, along with the tahini and lemon juice. Blitz for 30 seconds.
- Cook the peas and then run them under cold water to cool them. Drain well and add to the hummous along with the aquafaba. Blitz for a couple of minutes until the hummous has started to become silky and smooth. Then serve!
If you enjoyed this gluten free pea hummous recipe, why not try one of my other gluten free veggie recipes:
Bon appetit! x